Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening |
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| Authors: | Milna Tudor Kalit Samir Kalit Ivančica Delaš Nikolina Kelava Danijel Karolyi Dubravka Kaić Marija Vrdoljak Jasmina Havranek |
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| Affiliation: | 1. Department of Dairy Science, Faculty of Agriculture, University of Zagreb, , 10000 Zagreb, Croatia;2. Department for Chemistry and Biochemistry, School of Medicine, University of Zagreb, , 10000 Zagreb, Croatia;3. Department of Animal Science, Faculty of Agriculture, University of Zagreb, , 10000 Zagreb, Croatia;4. Agriculture Extension Service, , 22300 Knin, Croatia;5. University of Applied Science Marko Maruli?, , 22300 Knin, Croatia |
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| Abstract: | Croatian traditional cheese, which ripens in a lamb skin sack, was studied to determine compositional, biochemical and sensory changes over 60 days of ripening. The ripening time had a significant effect on the chemical, biochemical and sensory parameters, particularly on the medium‐ and long‐chain free fatty acids (P < 0.05) and total FFAs (P < 0.001). At the end of ripening palmitic, oleic and stearic acids were the predominant FFAs. Cheese ripened for more than 45 days was less acceptable to consumers as a consequence of extensive proteolysis and lipolysis. Therefore, ripening for more than 45 days, which is commonly practised by cheesemakers, is not recommended. |
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| Keywords: | Cheese ripening Physicochemical properties Lipolysis Sensory properties Characterisation Croatian cheese in a sack |
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