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

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dc.contributor.authorŠarić, Ljubiša
dc.contributor.authorŠarić, Bojana
dc.contributor.authorMandić, Anamarija
dc.contributor.authorHadnađev, Miroslav
dc.contributor.authorGubić, Jasmina
dc.contributor.authorMilovanović, Ivan
dc.contributor.authorTomić, Jelena
dc.date.accessioned2018-03-21T15:37:58Z
dc.date.available2018-03-21T15:37:58Z
dc.date.issued2016-03
dc.descriptionpeer-revieweden_US
dc.description.abstractCheese 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.sponsorshipThis 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.identifier.citationŠarić, 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/s1359401502612en_US
dc.identifier.issn1958-5586
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/46
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries001;0041
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcheeseen_US
dc.subjectdonkeys’ milken_US
dc.subjectcaprine milken_US
dc.titleCharacterization of extra-hard cheese produced from donkeys’ and caprine milk mixtureen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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