2015
DOI: 10.17113/ftb.53.04.15.4029
|View full text |Cite
|
Sign up to set email alerts
|

Nutrition Quality and Microbiological Safety of Novel Cottage Cheese

Abstract: The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best resu… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1
1

Citation Types

3
21
0
1

Year Published

2019
2019
2022
2022

Publication Types

Select...
6
2
1

Relationship

0
9

Authors

Journals

citations
Cited by 31 publications
(25 citation statements)
references
References 21 publications
3
21
0
1
Order By: Relevance
“…Protein, fat and ash contents of these cheeses were significantly affected by storage period and added spices, but the total solids and acidity values were not affected by spices types. Josipović et al. ( 2015) developed successfully novel cottage cheese with appropriate sensory properties, improved biological value and prolonged shelf life by adding spices to cottage cheese.…”
Section: Main Textmentioning
confidence: 99%
“…Protein, fat and ash contents of these cheeses were significantly affected by storage period and added spices, but the total solids and acidity values were not affected by spices types. Josipović et al. ( 2015) developed successfully novel cottage cheese with appropriate sensory properties, improved biological value and prolonged shelf life by adding spices to cottage cheese.…”
Section: Main Textmentioning
confidence: 99%
“…Estudos mostram a atividade antibacteriana do óleo essencial e do extrato de R. officinalis frente a diferentes microorganismos, tais como, E. coli e S. aureus (WITKOWSKA et al, 2013;CASTANO et al, 2010), Bacillus subtilis (KLANCNIK et al, 2009), L. monocytogenes (JOSIPOVIC et al, 2015) e Salmonella (MAZZARRINO et al, 2015;RIBEIRO et al, 2012).…”
Section: Rosmarinus Officinalis L (Alecrimpimenta)unclassified
“…The comparative characteristics of the chemical composition of parsnip and pumpkin, according to the results of known studies [12][13][14][15], are presented in Table 3. After analyzing the chemical composition of the fillers, it can be noted, that the nutritional value of parsnip is by 50 % higher than the nutritional value of pumpkin, and the protein content in it exceeds three times.…”
Section: Fig 2 Profilogram Of Organoleptic Indicatorsmentioning
confidence: 99%
“…The characteristics of phenolic compounds, antioxidant ability, and antibacterial activity of spices and cheese samples were evaluated. However, studies of the physicochemical composition of the developed cottage cheese are not presented [14].…”
Section: Introductionmentioning
confidence: 99%