Changes in the composition and sensory properties of <scp>C</scp>roatian cheese in a lamb skin sack (<scp>S</scp>ir iz mišine) during ripening

Kalit, Milna Tudor; Kalit, Samir; Delaš, Ivančica; Kelava, Nikolina; Karolyi, Danijel; Kaić, Dubravka; Vrdoljak, Marija; Havranek, Jasmina

doi:10.1111/1471-0307.12117

Cited by 17 publications

(10 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, Tudor Kalit et al . ( 31 ) have shown that ripening for a longer time (60 days) results in less acceptable products due to intensive proteolysis and lipolysis.…”

Section: Resultsmentioning

confidence: 99%

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Kostelac

Vrdoljak

Markov

et al. 2020

Food technol. biotechnol. (Online)

Self Cite

View full text Add to dashboard Cite

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

show abstract

“…In addition, Tudor Kalit et al . ( 31 ) have shown that ripening for a longer time (60 days) results in less acceptable products due to intensive proteolysis and lipolysis.…”

Section: Resultsmentioning

confidence: 99%

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Kostelac

Vrdoljak

Markov

et al. 2020

Food technol. biotechnol. (Online)

Self Cite

View full text Add to dashboard Cite

show abstract

“…Cheeses that ripen in a sack of animal skin are produced in Turkey, Lebanon, Croatia, Bosnia and Herzegovina, Montenegro (Yilmaz et al, 2005;Ceylan et al, 2007;Serhan et al, 2010;Kalit et al, 2014). These artisanal cheeses are relatively unexplored, except some Turkish and Lebanese cheese varieties (Yilmaz et al 2005;Ceylan et al 2007;Serhan et al 2010).…”

Section: Lipolysis In Non-european Raw Milk Cheesesmentioning

confidence: 99%

Lipolysis profile of some non-European raw milk cheese varieties: a review

Georgala

2017

AAS

View full text Add to dashboard Cite

<p>This review focuses on the lipolysis profile of some non European raw milk cheese varieties. Lipolysis data of some traditional/artisanal non-European raw milk cheeses such as cheeses ripened in an animal skin, cheeses ripened in brine, cheeses produced in small scale by local dairies etc., are collected and presented in this study. The main characteristics of these cheeses and their lipolysis profile in general are discussed. Factors such as the type of cheese, the technology applied for cheese making and the age of cheese are shown to influence the lipolysis profile.</p>

show abstract

“…Although EVOO is mostly used fresh, it is not uncommon to use it to preserve various food groups e.g., vegetables, fish as well as dairy products [7]. Dairy products represent a significant part of the modern diet, and by choosing traditional cheeses, consumers not only show their concern for nature, the origin of raw materials and products, but also contribute to the preservation of traditions and support economic development [8,9], especially in areas with limited resources [10] such as islands [11].…”

Section: Introductionmentioning

confidence: 99%

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

Levak,

Kos,

Kalit

et al. 2023

Sustainability

Self Cite

View full text Add to dashboard Cite

The aim of this study was to investigate the sensory profile of semi-hard goat cheese preserved in an oil mixture (extra virgin olive oil from Mljet and refined sunflower oil; 50:50). Five batches of cheese were made, and each batch was divided into three groups: (i) ripening in air (group 1—control group), (ii) ripening in oil after 10 days of ripening in air (group 2), (iii) ripening in oil after 20 days of ripening in air (group 3). After 60 days of ripening, quantitative descriptive analysis (QDA) was performed by six trained experts and texture was analyzed with a texture analyzer. The correlations between the descriptive sensory scores of texture and the texture analyzer results were significantly related. Compared to the control group, the oil-ripened cheeses had significantly (p < 0.05) higher oily odor and taste intensity and greater elasticity and stickiness determined by fingers, but thinner rind, lower cross-sectional color intensity, and lower crumbliness in the mouth. Ripening in oil improved rind thickness, taste, texture, and cross-sectional properties. Group 3 cheeses were preferred in terms of appearance, cross-section, odor, and taste, suggesting that prolonged ripening in air before immersion in oil positively affected the sensory characteristics of the cheese.

show abstract

Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening

Cited by 17 publications

References 32 publications

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Lipolysis profile of some non-European raw milk cheese varieties: a review

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

Contact Info

Product

Resources

About