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  • 1
    Online Resource
    Online Resource
    Influence of the rennet type on the quality of Pag Island cheese (Croatian: Paški sir)
    Croatian Dairy Union ; 2015
    In:  Mljekarstvo ( 2015-4-16), p. 101-110
    Details
    In: Mljekarstvo, Croatian Dairy Union, ( 2015-4-16), p. 101-110
    Abstract: The aim of this research was to determine the influence of the type of clotting agent on the physical and chemical parameters, as well as on the sensory quality of the Pag Island cheese, which was manufactured with the home-made (traditional) and the commercial rennet. Pag Island cheeses were produced with the home-made rennet obtained by extracting the enzyme from lamb rennet (abomasum), and with the commercially available powdered rennet obtained from the Italian manufacturer “Gruppo Clerici-Sacco”. The production included 7 batches of cheese, with two cheeses in each batch. During 120 days of ripening, the cheeses were periodically sampled after 0, 45, 90 and 120 days, in order to determine the content of dry matter, milk fat, proteins, salt concentration and the pH value of cheese. Also, the content of the total free amino acids from water extracts was determined and the analysis of proteins and polypeptides was conducted by urea polyacrylamide gel electrophoresis (UREA-PAGE). The research did not show a significant (P 〉 0.05) influence of the type of tested rennet on the observed parameters of cheese quality and on its yield. However, this research determined practical significance of the home-made rennet on the higher yield and shorter ripening time in the production of Pag Island cheese.
    Type of Medium: Online Resource
    ISSN: 0026-704X , 1846-4025
    URL: Article
    DOI: 10.15567/mljekarstvo.2015.0204
    Language: Unknown
    Publisher: Croatian Dairy Union
    Publication Date: 2015
    detail.hit.zdb_id: 2268681-2
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  • 2
    Online Resource
    Online Resource
    Challenging Sustainable and Innovative Technologies in Cheese Production: A Review
    MDPI AG ; 2022
    In:  Processes Vol. 10, No. 3 ( 2022-03-07), p. 529-
    Details
    In: Processes, MDPI AG, Vol. 10, No. 3 ( 2022-03-07), p. 529-
    Abstract: It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.
    Type of Medium: Online Resource
    ISSN: 2227-9717
    URL: Article
    DOI: 10.3390/pr10030529
    Language: English
    Publisher: MDPI AG
    Publication Date: 2022
    detail.hit.zdb_id: 2720994-5
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  • 3
    Online Resource
    Online Resource
    Implementation of Novel Autochthonous Microencapsulated Strains of Lactiplantibacillus plantarum, Lactococcus lactis, and Lamb’s Rennet in the Production of Traditional “Paški Sir” Cheese
    MDPI AG ; 2023
    In:  Fermentation Vol. 9, No. 5 ( 2023-05-05), p. 441-
    Details
    In: Fermentation, MDPI AG, Vol. 9, No. 5 ( 2023-05-05), p. 441-
    Abstract: This study aimed to implement a microencapsulated form of selected autochthonous lactic-acid bacteria (LAB) isolated from the cheese-production chain and natural rennet obtained from suckling lambs in the traditional production of hard sheep cheese, “Paški sir”, from the island of Pag, Croatia. Two different formulations of microparticles were prepared: (i) microparticles containing the strain of both Lactiplantibacillus plantarum and Lactococcus lactis (S2) and (ii) microparticles containing both strains and natural rennet (S3). These formulations were used in the production of Paški sir cheese simultaneously with standard production using non-encapsulated commercial starter cultures and commercial rennet (S1). The number of Lc. lactis isolates decreased at day 30 and were not isolated during the remaining ripening process, whereas the number of L. plantarum remained stable throughout the ripening process. The level of LAB and the release of the rennet from microsphere formulations at the end allowed for the production of cheese with the same characteristics as the commercial product, indicating no negative interactions of natural rennet, bacterial culture, and chemical components of microparticles. To our knowledge, this is the first report of a microencapsulated L. plantarum (isolated from the abomasum of lambs) coupled with natural lamb’s rennet used in the production of hard sheep cheese. This pilot study showed the great potential for maintaining authenticity in cheese production by combining traditional and sustainable innovative technologies.
    Type of Medium: Online Resource
    ISSN: 2311-5637
    URL: Article
    DOI: 10.3390/fermentation9050441
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2813985-9
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  • 4
    Online Resource
    Online Resource
    Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 12 ( 2023-06-07), p. 2293-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 12 ( 2023-06-07), p. 2293-
    Abstract: One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous “Lički Škripavac” cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentrations (1%, 1.5%, and 2%) and NaCl to KCl ratios (100%, 50:50%, 25:75%) on the rennet coagulation and curd firmness in bovine milk. The milk coagulation parameters were determined with a computerized renneting meter, Lactodinamograph. The results showed significant interactions between the salt concentrations and NaCl to KCl ratios (p 〈 0.0001, α = 0.05) by prolonging the beginning of coagulation (10–20 min) and curd firming rate (1–5 min) by an increase in salt concentration for all treatments. The 50:50 treatment values (RCT, k20, a30, a60, amax) were closest to the control (without salt) and had the best results among all treatments in the lower (1%) and medium (1.5%) salt concentration (p 〉 0.0001, α = 0.05) while in the highest salt concentration (2%) the treatment effect was nonsignificant (p 〉 0.05). These results should help future studies make a lower sodium product appealing to consumers without losing quality.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12122293
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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  • 5
    Online Resource
    Online Resource
    MALDI-TOF Mass Spectrometry-Based Identification of Aerobic Mesophilic Bacteria in Raw Unpreserved and Preserved Milk
    MDPI AG ; 2024
    In:  Processes Vol. 12, No. 4 ( 2024-04-04), p. 731-
    Details
    In: Processes, MDPI AG, Vol. 12, No. 4 ( 2024-04-04), p. 731-
    Abstract: The number of aerobic mesophilic bacteria in milk is one of the indicators of the hygienic quality of milk. The aim of this work was to determine such aerobic mesophilic bacteria and their number in raw unpreserved milk and milk preserved with sodium azide. In 40 collected samples, the total number of aerobic mesophilic bacteria was determined using the classical method of counting colonies on a nutrient medium according to the international standard HRN EN ISO 4833-1:2013. The results showed a trend of decreasing the number of grown colonies in milk preserved with sodium azide. MALDI-TOF mass spectrometry also successfully identified 392 bacterial colonies in raw unpreserved milk samples and 330 colonies in preserved milk samples. Of these, 30 genera and 54 bacterial species were identified in the raw unpreserved milk samples, while 27 genera and 41 bacterial species were identified in the preserved samples. By using a collective approach, the present study provided a more detailed insight into milk’s hygienic quality and the presence of certain species before and after the preservation with sodium azide.
    Type of Medium: Online Resource
    ISSN: 2227-9717
    URL: Article
    DOI: 10.3390/pr12040731
    Language: English
    Publisher: MDPI AG
    Publication Date: 2024
    detail.hit.zdb_id: 2720994-5
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