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- Title
Proizvodnja svježeg probiotičkog sira s dodatkom transglutaminaze.
- Authors
Radošević, Vinka; Tonković, Katrina; Gregurek, Ljerka; Kos, Blaženka; Šušković, Jagoda
- Abstract
The aim of this research was to examine the influence of probiotic culture Lactobacillus acidophilus and enzyme transglutaminase (TG) on quality and sensory properties of autochthonous fresh cheese from Zagreb region. Fresh, unpasteurized, skimmed milk was inoculated with TG at different temperatures and activation time (8 h at 11 °C and 4 h at 25 °C). Inactivation of the enzyme was carried out during the process of pasteurization (65°C/30 min). The milk for fresh cheese production was further inoculated with mesophilic culture of lactic acid bacteria MM101 and probiotic strain Lactobacillus acidophilus LAC-1. Besides the trial samples with addition of TG and probiotic bacteria, control samples without addition of TG and probiotic were produced, as well as the samples without addition of TG but with probiotic bacteria addition. Samples of fresh cheese produced with addition of TG, especially in which TG was active at 11 °C, had greater weight then samples produced without the enzyme addition. Therefore, their yield was also greater then yield of cheese produced without the addition of the enzyme. Furthermore, the samples of fresh cheese produced with addition of TG have shown lesser syneresis than other samples during 10 days of storage at 10 °C. The same samples also had the best sensory properties. Metabolic activity of mesophilic culture MM101 and probiotic culture L. acidophilus LAC-1 has resulted in better taste and odour of fresh cheese. The viable cell number of probiotic strain L. acidophilus LAC-1 in prepared samples was around 5 x 106 cells/g after 10 days of storage at 10 °C, which is higher than the minimal dose required for probiotic products. Addition of transgultaminase contributed to better consistency and general appearance of produced fresh cheese.
- Subjects
ZAGREB (Croatia); CROATIA; PROBIOTICS; LACTOBACILLUS acidophilus; ENZYMES; SKIM milk; CHEESE; DIETARY supplements
- Publication
Dairy / Mljekarstvo, 2007, Vol 57, Issue 1, p15
- ISSN
0026-704X
- Publication type
Article