Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12188/319
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dc.contributor.authorDabevska-Kostoska, Margitaen_US
dc.contributor.authorVelickova, Elenaen_US
dc.contributor.authorKuzmanova, Slobodankaen_US
dc.contributor.authorWinkelhausen, Eleonoraen_US
dc.date.accessioned2018-09-13T11:15:15Z-
dc.date.available2018-09-13T11:15:15Z-
dc.date.issued2015-11-12-
dc.identifier.urihttp://hdl.handle.net/20.500.12188/319-
dc.description.abstract<jats:p><p>The traditional white brined cow cheese was tested as a delivery vehicle for probiotic bacteria. The cheese was manufactured from pasteurized cow’s milk at an industrial scale, at the same time in three batches, each of 1000 liters milk. Two different initial concentrations of the probiotic bacterium <em>Lactobacillus casei</em> (3.86·10<sup>7</sup> and 5.81·10<sup>7</sup>cfu g<sup>–1</sup>) were used. The cheese had relatively short period of ripening (40 days), large percentage of fat (~52% d.m.) and suitable pH values (~4.5) for the survival of probiotics. At the end of the ripening, the probiotic counts were 1.74·10<sup>8</sup>and 3.72·10<sup>8</sup>cfu g<sup>–1</sup>, respectively. There was no significant difference in most of the quality parameters at the p &lt; 0.05 level between the two probiotic cheeses. Nitrogen fractions and fat content were the key components influencing the overall quality of the cheese samples. The principal component analysis of the sensory attributes demonstrated that the flavor contributed the most to the overall acceptance of all types of cheeses.</p></jats:p>en_US
dc.publisherSociety of Chemists and Technologists of Macedoniaen_US
dc.relation.ispartofMacedonian Journal of Chemistry and Chemical Engineeringen_US
dc.titleTraditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus caseien_US
dc.typeArticleen_US
dc.identifier.doi10.20450/mjcce.2015.519-
dc.identifier.urlhttp://www.mjcce.org.mk/index.php/MJCCE/article/viewFile/519/453-
dc.identifier.urlhttp://www.mjcce.org.mk/index.php/MJCCE/article/viewFile/519/453-
dc.identifier.volume34-
dc.identifier.issue2-
dc.identifier.fpage343-
item.grantfulltextopen-
item.fulltextWith Fulltext-
Appears in Collections:Faculty of Technology and Metallurgy: Journal Articles
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