The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 wa...

Full description

Bibliographic Details
Main Authors:	Samir Kalit, Milna Tudor Kalit, Iva Dolenčić Špehar, Krešimir Salajpal, Dubravka Samaržija, Jasna Anušić, Ante Rako
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Foods
Subjects:	milk standardization skimmed milk powder fat separation fat and protein recovery cheese yield Lički škripavac cheese
Online Access:	https://www.mdpi.com/2304-8158/10/4/690

Similar Items

Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese
by: Siniša Matutinović, et al.
Published: (2021-11-01)

Properties of Preveli cheese, traditional Croatian dried acid-coagulated cheese
by: Iva Dolenčić Špehar, et al.
Published: (2018-12-01)

Proteolysis of Livanjski cheese during ripening
by: Samir KALIT, et al.
Published: (2016-12-01)

STUDY OF FATTY ACID COMPOSITION OF MILK FOR CHEESE PRODUCTION
by: E. V. Topnikova, et al.
Published: (2019-12-01)

Evaluation of the morphometric characteristics of ewe milk fat globules, cheese yield and ripening in the intermediate lactation phase
by: Mina Martini, et al.
Published: (2010-01-01)

The use of sanitation products in milk and cheese production
by: Samir Kalit, et al.
Published: (2001-06-01)

Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties
by: Flavio Tidona, et al.
Published: (2020-07-01)

FREE FAT IN MILK AND CHEESE PRODUCTS: INFLUENCE ON QUALITY
by: O. V. Lepilkina, et al.
Published: (2020-07-01)

Effect of different pastures on CLA content in milk and sheep cheese
by: G. Piredda, et al.
Published: (2011-03-01)

Milk Fat Composition Affects Mechanical and Rheological Properties of Processed Cheese
by: Jaros D., et al.
Published: (2001-02-01)

Lecevacki cheese
by: Siniša Matutinović, et al.
Published: (2007-04-01)

The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties
by: S. Levak, et al.
Published: (2023-12-01)

Mexican tropical cream cheese yield using low-fat milk induced by trans-10, cis-12 conjugated linoleic acid: effect of palmitic acid
by: Lorenzo Danilo Granados-Rivera, et al.
Published: (2018-01-01)

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
by: Sofia Lepesioti, et al.
Published: (2021-01-01)

Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production
by: Iva Dolenčić Špehar, et al.
Published: (2020-01-01)

AN EPISTEMOLOGICAL BACKGROUND ON PARADIGM FORMATION OF LIPIDOMICS OF DAIRY INDUSTRY
by: Khramtsov A.G.
Published: (2016-06-01)

Dairy foods and healthy body weight ‐ Scientific substantiation of a health claim related to dairy foods and healthy body weight pursuant to Article 14 of Regulation (EC) No 1924/2006 ‐ Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies
by: European Food Safety Authority (EFSA)
Published: (2008-08-01)

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk
by: Sepideh Sadighbathi, et al.
Published: (2023-09-01)

Influencing Factors of Micellar Casein Concentrate Composition and Its Application in Cheese Production
by: YAN Qing-quan, et al.
Published: (2023-05-01)

Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation
by: Ante Rako, et al.
Published: (2019-01-01)

The impact of changes in the milk payment system and season on the hygienic quality of milk
by: Vedat PAŠIĆ, et al.
Published: (2016-09-01)

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
by: Piero Franceschi, et al.
Published: (2023-01-01)

Krcki cheese
by: Zvonimir Prpić, et al.
Published: (2003-07-01)

Detection of cathepsin D in ewe’s milk by Western Blotting method
by: Iva Dolenčić Špehar, et al.
Published: (2013-03-01)

Do consumers from Međimurje region recognize their autochthonous Turoš cheese?
by: Kristijan Valkaj, et al.
Published: (2013-11-01)

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese
by: Lambros Sakkas, et al.
Published: (2023-12-01)

Biochemical changes during ripening of cheeses in an animal skin
by: Milna Tudor Kalit, et al.
Published: (2020-01-01)

Microbiological changes throughout ripening of Keş cheese
by: Seval Sevgi Kirdar, et al.
Published: (2018-03-01)

Methods for determination of milk and cheese adulteration by other milk types
by: Dubravka Samaržija, et al.
Published: (2006-12-01)

Effect of the reduction of the ewe's milk fat on the cholesterol content in cheese
by: M. Castiella, et al.
Published: (2004-06-01)

The effects of whole milk compared to skim milk and apple juice consumption in breakfast on appetite and energy intake in obese children: a three-way randomized crossover clinical trial
by: Shima Kavezade, et al.
Published: (2018-12-01)

Use of ultra-high-temperature processing of raw milk to improve cheese quality
by: Tetyana Semko, et al.
Published: (2019-11-01)

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
by: Luca Bettera, et al.
Published: (2023-01-01)

Effects of the Autochthonous Probiotic Bacteria <i>Lactobacillus plantarum</i> B and <i>Lactococcus lactis</i> Subsp. <i>lactis</i> S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
by: Marija Vrdoljak, et al.
Published: (2022-08-01)

EVALUATION OF ELISA METHOD TO DETECTION OF COW β-LACTOGLOBULIN IN SHEEP MILK AND SHEEP MILK PRODUCTS
by: Juraj Paulov, et al.
Published: (2010-11-01)

Socioeconomic diagnosis of cheese producers of Marajó, state of Pará, Brazil
by: Vitória Nazaré Costa Seixas, et al.
Published: (2014-10-01)

Nitrites Variation in Cheese depending on their Concentration in Milk
by: Cornelia Vintilă, et al.
Published: (2023-10-01)

Leite e alguns de seus derivados: da antiguidade à atualidade Milk and some of its derivatives: from antiquity to the present time
by: Zélia Therezinha Custódio Leite, et al.
Published: (2006-07-01)

Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
by: Piero Franceschi, et al.
Published: (2022-01-01)

The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate
by: Darija Bendelja Ljoljić, et al.
Published: (2023-02-01)