Production optimization of probiotic soft cheese made from goat's and cow's milk
The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2006-07-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=6969 |
| _version_ | 1829459270691717120 |
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| author | Ida Drgalić Ljubica Tratnik Rajka Božanić Sandra Koruga |
| author_facet | Ida Drgalić Ljubica Tratnik Rajka Božanić Sandra Koruga |
| author_sort | Ida Drgalić |
| collection | DOAJ |
| description | The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable sensory properties, which will be acceptable by consumers. The best sensory scores had samples of probiotic soft cheese produced in laboratory conditions from milk with 1% of milk fat, pasteurized at 65°C/30 min., fermented at 38°C with 2% culture. To achieve characteristic consistency of traditional soft cheese, 0.01% of rennet was added to goat's milk. Probiotic soft cheese made from cow's and goat's milk, produced under optimal conditions, were 100% acceptable by the tested consumers. |
| first_indexed | 2024-12-12T11:15:39Z |
| format | Article |
| id | doaj.art-2a25e9d28c494612a54f6b08f8fa5d81 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-12T11:15:39Z |
| publishDate | 2006-07-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-2a25e9d28c494612a54f6b08f8fa5d812022-12-22T00:26:09ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252006-07-01562107118Production optimization of probiotic soft cheese made from goat's and cow's milkIda DrgalićLjubica TratnikRajka BožanićSandra KorugaThe aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus), with desirable sensory properties, which will be acceptable by consumers. The best sensory scores had samples of probiotic soft cheese produced in laboratory conditions from milk with 1% of milk fat, pasteurized at 65°C/30 min., fermented at 38°C with 2% culture. To achieve characteristic consistency of traditional soft cheese, 0.01% of rennet was added to goat's milk. Probiotic soft cheese made from cow's and goat's milk, produced under optimal conditions, were 100% acceptable by the tested consumers.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=6969goat's and cow's milkprobiotic soft cheese |
| spellingShingle | Ida Drgalić Ljubica Tratnik Rajka Božanić Sandra Koruga Production optimization of probiotic soft cheese made from goat's and cow's milk Mljekarstvo goat's and cow's milk probiotic soft cheese |
| title | Production optimization of probiotic soft cheese made from goat's and cow's milk |
| title_full | Production optimization of probiotic soft cheese made from goat's and cow's milk |
| title_fullStr | Production optimization of probiotic soft cheese made from goat's and cow's milk |
| title_full_unstemmed | Production optimization of probiotic soft cheese made from goat's and cow's milk |
| title_short | Production optimization of probiotic soft cheese made from goat's and cow's milk |
| title_sort | production optimization of probiotic soft cheese made from goat s and cow s milk |
| topic | goat's and cow's milk probiotic soft cheese |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=6969 |
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