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Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening
Author(s) -
KALIT MILNA T,
KALIT SAMIR,
KELAVA NIKOLINA,
HAVRANEK JASMINA
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00851.x
Subject(s) - ripening , food science , sack , chemistry , croatian , proteolysis , nitrogen , biochemistry , biology , agronomy , organic chemistry , linguistics , philosophy , enzyme
The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly ( P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’ effect of skin sack and higher permeability of natural rind. The water‐soluble nitrogen in the total nitrogen (%TN) and 12% trichloroacetic acid‐soluble nitrogen (%TN) at the end of ripening was significantly ( P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.