Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećeva...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/274 |
| _version_ | 1797504818146705408 |
|---|---|
| author | Siniša Matutinović Ante Rako Milna Tudor Kalit Samir Kalit |
| author_facet | Siniša Matutinović Ante Rako Milna Tudor Kalit Samir Kalit |
| author_sort | Siniša Matutinović |
| collection | DOAJ |
| description | Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (<i>p</i> < 0.05) increased. A similar trend was found for casein content (<i>p</i> < 0.1). The highest ratio of sheep milk in mixed milk increased (<i>p</i> < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (<i>v</i>/<i>v</i>) because it causes a higher (<i>p</i> < 0.01) moisture content in the cheese, as well as a lower fat content (<i>p</i> < 0.01) and fat recovery (<i>p</i> = 0.07) during the manufacturing of Lećevački cheese. |
| first_indexed | 2024-03-10T04:09:46Z |
| format | Article |
| id | doaj.art-06a926f2e91f4b8d8beea2b82d062ce9 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:09:46Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-06a926f2e91f4b8d8beea2b82d062ce92023-11-23T08:13:21ZengMDPI AGFermentation2311-56372021-11-017427410.3390/fermentation7040274Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački CheeseSiniša Matutinović0Ante Rako1Milna Tudor Kalit2Samir Kalit3Department of Production, Meggle Dairy d.o.o., Bihać, Grabeška 34, 77000 Bihać, Bosnia and HerzegovinaDepartment of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, CroatiaDepartment of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska c. 25, 10000 Zagreb, CroatiaDepartment of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska c. 25, 10000 Zagreb, CroatiaLećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (<i>p</i> < 0.05) increased. A similar trend was found for casein content (<i>p</i> < 0.1). The highest ratio of sheep milk in mixed milk increased (<i>p</i> < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (<i>v</i>/<i>v</i>) because it causes a higher (<i>p</i> < 0.01) moisture content in the cheese, as well as a lower fat content (<i>p</i> < 0.01) and fat recovery (<i>p</i> = 0.07) during the manufacturing of Lećevački cheese.https://www.mdpi.com/2311-5637/7/4/274mixed milkcow milksheep milkcheese compositioncheese yieldLećevački cheese |
| spellingShingle | Siniša Matutinović Ante Rako Milna Tudor Kalit Samir Kalit Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese Fermentation mixed milk cow milk sheep milk cheese composition cheese yield Lećevački cheese |
| title | Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese |
| title_full | Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese |
| title_fullStr | Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese |
| title_full_unstemmed | Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese |
| title_short | Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese |
| title_sort | influence of the ratio of sheep and cow milk on the composition and yield efficiency of lecevacki cheese |
| topic | mixed milk cow milk sheep milk cheese composition cheese yield Lećevački cheese |
| url | https://www.mdpi.com/2311-5637/7/4/274 |
| work_keys_str_mv | AT sinisamatutinovic influenceoftheratioofsheepandcowmilkonthecompositionandyieldefficiencyoflecevackicheese AT anterako influenceoftheratioofsheepandcowmilkonthecompositionandyieldefficiencyoflecevackicheese AT milnatudorkalit influenceoftheratioofsheepandcowmilkonthecompositionandyieldefficiencyoflecevackicheese AT samirkalit influenceoftheratioofsheepandcowmilkonthecompositionandyieldefficiencyoflecevackicheese |