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Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture

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dc.contributor.author Šarić, Ljubiša
dc.contributor.author Šarić, Bojana
dc.contributor.author Mandić, Anamarija
dc.contributor.author Hadnađev, Miroslav
dc.contributor.author Gubić, Jasmina
dc.contributor.author Milovanović, Ivan
dc.contributor.author Tomić, Jelena
dc.date.accessioned 2018-03-21T15:37:58Z
dc.date.available 2018-03-21T15:37:58Z
dc.date.issued 2016-03
dc.identifier.citation Šarić, Lj.C., Šarić, B.M., Mandić, A.I., Hadnađev, M.S., Gubić, J.M., Milovanović, I.L., Tomić, J.M. (2016) Characterization of extrahard cheese produced from donkeys' and caprine milk mixture. Dairy Science and Technology, 96, 227–241. DOI: 10.1007/s1359401502612 en_US
dc.identifier.issn 1958-5586
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/46
dc.description peer-reviewed en_US
dc.description.abstract Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys’ and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97 g.kg−1), magnesium (3.07 g.kg−1) and potassium (4.70 g.kg−1) content. The characterization by lab-on-a-chip electrophoresis revealed lysozyme, α-lactalbumin, immunoglobulins and casein fractions. Palmitic (C16:0) and oleic fatty acids (C18:2 n9-cis) with 25.11 and 24.70%, respectively, were found at the highest concentrations. The medium-chain fatty acids account 18.21% of the total fatty acid content in analysed cheese samples. Escherichia coli, Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens as well as moulds were under the limit of detection in all analysed samples. After 6 months of cheese ripening (0.94 aw, pH 4.71), total bacterial count, the counts of lactic acid bacteria and yeasts were 6.34 ± 0.03, 4.80 ± 0.10 and 5.81 ± 0.11 log CFU.g−1, respectively. The texture of mature cheese was moderately hard and crumbly. The cheese was described as very salty with strong pronounced creamy, fatty and acidic taste. The characterized donkey/caprine cheese could position this type of cheese as a high-quality functional product, thus having a potential impact on the market. en_US
dc.description.sponsorship This work is a part of the National Project (TR–31029) financially supported by the Ministry of Education and Science, Republic of Serbia. Authors are grateful to Slobodan Simić and Nikola Nilić (Special Nature Reserve “Zasavica”, Serbia) for providing the cheese samples. en_US
dc.language.iso en en_US
dc.publisher SPRINGER en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries 001;0041
dc.rights info:eu-repo/semantics/openAccess
dc.subject cheese en_US
dc.subject donkeys’ milk en_US
dc.subject caprine milk en_US
dc.title Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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