Randman proizvodnje i distribucija sastojaka mleka u siru, pri autohtonoj proizvodnji sjeničkog sira

Savic, Z.; Radovic, B.; Ilić, Zoran

doi:10.7251/agrsr1504531s

Cited by 1 publication

(2 citation statements)

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“…Based on the obtained analytical results, the content of the analyzed components in the cheese samples was compared, considering the ripening time. The calculation of the dry matter distribution from milk into cheese and whey was carried out using Van Slyke and Price (1952) formula (taken from, Savić (2015)) and the formula for determining the amount of whey (in %) was applied, (Popović-Vranješ and Vujičić, 1997). The results were statistically analyzed in Microsoft Office Excel 10 and presented as mean, range and coefficient of variation.…”

Section: Cheese and Wheymentioning

confidence: 99%

“…A number of basic ingredients that pass from milk into cheese and whey expressed their distribution, which is particularly important in the production of traditional cheeses where special attention is paid to the exploitation of fat and protein. It affects the yield of the cheese, but also indicates the technology of cheese (Savić et al, 2015). Market goat cheese represents the primary source of income for producers of goat's milk and for these reasons efficient production of cheese for them is always more challenging compared to producers of cow's milk (Wolf, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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Technology of hard goat cheese and whey production from organic goat's milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat's milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products.

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Section: Cheese and Wheymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%