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Search Results: 1 - 10 of 230 matches for " Slavko Kirin "
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Domestic fresh soft cheese from Bjelovar
Slavko Kirin
Mljekarstvo , 2009,
Abstract: This paper shows results of organoleptic properties, physical-chemical composition and microbiological quality investigation of domestic fresh cheese samples taken from Bjelovar market (Croatia). The results were compared to research results obtained from other markets, published by other authors. The main characteristic is great variability that results in unequal quality. Weights of different samples ranged from 610 g to 830 g, with mean value 757.58 g. Cheese consistency shows even greater difference in variety ranging from soft fragmented (28.57 %) to firm fragmented (7.14 %). Odour was mostly pleasant and characteristic (71.43 %) and taste pleasant, slightly acidic, pure only in 57.14 % of samples. The most common failure in soft cheese organoleptic properties is noticed yeasty odour and taste. Mean value of dry matter was 23.42 g/100 g, and 25.29 g/100 g of fat in dry matter. Acidity of fresh cheese was in pH range from 4.45 to 3.81. Due to the fat content, fresh cheese from Bjelovar is a semi fat fresh cheese, while soft cheeses from researches of other authors are described as low fat cheeses (Pravilnik, 2007). Correlation factor for different characteristics was high. Microbiological analyses show that E. coli was in higher amounts than allowed in 3 of 14 samples, and S. aureus in 2 samples. Microbiological quality is also doubtful because of higher yeasts and mould quantity, which was also concluded by other authors mentioned in this paper.
Hygienic quality of raw milk with regard to legislation
Slavko Kirin
Mljekarstvo , 2001,
Abstract: Hygienic quality of raw milk is basic indicator of hygienic conditionduring processing and handling of milk as well as economical valorisation of animal product as a raw material in dairy products manufacture. Thus, total bacterial count in 1 mL of raw milk is used in modern legislation in milk pricing system. Apart from the economical and technological reasons hygienic quality of raw milk is also important from the health safety issue. In this paper microbiological quality legislation, set down by the EU and Croatian directives, are presented. Apart form the total microorganisms number the normative on the somatic cell number in row milk, as one of the quality indicators, are also presented. Pricing system of raw milk with regard to hygienic quality, current legislation especially from the point of view of a new legislation on row milk quality as well as suggestions to faster association into progressive dairy, legislation are listed.
The influence of ripening process on trapist cheese abatement
Slavko Kirin
Mljekarstvo , 2002,
Abstract: In this paper the influence of ripening process on Trapist cheeseabatement, taken into account on cheese yield calculation, was investigated. Three different ripening processes were investigated: ripening process with rind washing and without protecting coating application, ripening process with protecting coating application and cheese ripening in plastic shrinkable pouch. The highest abatement was found in the case of cheese ripening on traditional way i.e. without protecting coating applied and with rind washing during ripening period. Slightly lower abatement value showed cheeses with protecting coating applied, while the negligible abatement was noticed in cheese packaged into a pouch. The highest abatement values were noticed during the first 10 days of cheese ripening process with and without protective coating applied. After that time the steady state of abatement value was reached. In this case slightly higher values were obtained in the case of cheeses with protective coating. It is evident that the highest influence on abatement value is during the first phase of Trapist cheese ripening process.
Autochthonous "Bjelovars dried cheese"
Slavko Kirin
Mljekarstvo , 2006,
Abstract: Dried cheese is in autochthonous group of Bjelovar region cheeses which is still produced in rural domestic scale. The name of cheese originates from production procedure - drying for longer or shorter period in airy place after which the cheese is smoked, or is smoked only without drying. This type of cheese is produced in whole central region of Croatia which includes Me imurje, Podravina, Bilogora; Moslavina, Posavina and region around the capital. The aim of this paper is to describe and determine sensory, chemical and microbiological composition to determine its characteristics and production standards. As standards for sensory properties following characteristics can be used: a) Outer shape: dimensions: diameter: 140-145 mm, height: 58-61 mm, mass: 700-750 g, equal, rounded shape, smooth skin, equal colour; b) Consistency: easily cut, elastic, soft; c) Cut: nicely combined white body, few improper holes of equal size; d) Odour: pleasant milky acid odour, fairly smoky; e) Taste: Fairly milky acidic taste, medium salty, fairly smoky taste. Depending on fat in dry matter content and water content in non fat dry matter, analyzed samples can be characterized as quarter fat, soft and semidry cheese. Higher acidity and saltiness was determined in some samples, microbiological analyses has shown that the most common contaminants are yeasts and moulds.
Home made sour cream from Bjelovar
Slavko Kirin
Mljekarstvo , 2009,
Abstract: This paper contains the results of organoleptic properties, chemical composition and microbiological quality investigation samples of home made cream taken from Bjelovar (Croatia) market. The results were compared to research results obtained from other markets, published by other authors. Great variability that results causes unequal quality. More than half of samples (66.7 %) had typical appearance and colour. Cream consistency was different, ranging from typical fluid to thick, with numerous large clot. Odour and taste were unequal, characteristic only in 58.3 % of samples. Acidity and bitternes other samples were notable, odour and taste more or less intensive yeasty. Chemical analyses shows large variability fat content and acidity. Mean value of fat content (26.50 %) was slightly higher than is published by other authors. Same conclusion applies to cream acidity. Microbiological analyses show that the most unallowable were Enterobacteriaceae (58.3 % of samples), Escherichia coli (41.7 % of samples) and Staphylococcus aureus (25.0 % of samples). Microbiological quality is also doubtful because of higher yeasts and mould quantity, which was also concluded by other authors mentioned in this paper. In spite of improvements in comparison to other authors, quality of home made cream from Bjelovar market is still questionable. Therefore should take all measures for improvement primarily in its production and sales.
The effect of cooling procedure on the characteristics and quality of raw milk
Slavko Kirin
Mljekarstvo , 2001,
Abstract: Prompt cooling of the milk after milking is vital to preserve milkcharacteristics untill manufacture. The way and the speed of the cooling as well as cooling time and temperature have an important influence on physicochemical characteristics and psychrophilic and psychrotrophic microflora development in milk. Intensity of these changes are especially evident in milk kept at low temperatures more than 48 hours, which make this milk unusable for further processing. The minerals balance is disturbed and the casein micelles properties are changed thus having an influence on technological process, characteristics and the yield of product. Psychrotrophic microflora present in milk is mostly derived from the milk producing environment and poor hygienic conditions including water quality. Dominating psychrotrophic microflora, in low temperature cooled milk, are Pseudomonas bacteria. Pasteurisation destroys these bacteria but not theirs thermoduric proteolytic and lipolytic enzymes, degrading milk proteins and fats thus contributing to off-flavours and other defects of milk products. Although cooling procedure certainly improves the microbiological quality of raw milk, good hygienic practice is of vital importance in milk production, transportation and storage.
The influence of ripening process on moisture in fat-free matter and fat content of the Trappist cheese
Slavko Kirin
Mljekarstvo , 2001,
Abstract: In this paper the influence of ripening proces on moisture in fat-freematter and fat content of Trappist cheese has been investigated. In dairy company (Lura, Bjelovar) the natural ripening process of rind Trappist cheese occurs. Afterwards, the cheese is packaged into shrinkable plastic pouch and the rindless cheese is produced. The obtained results are statistically processed. The above mentioned ripening process has a significant influence on moisture content of the fat-free matter and is 5.34 % higher for the Trappist cheese in plastic pouch in comparison to rind Trappist cheese, while the fat content is 6.13 higher for the rind Trappist cheese.
Kvargli
Slavko Kirin
Mljekarstvo , 2004,
Abstract: In this paper the results of organoleptic characteristics, chemical and microbiological analysis of kvargli, types of autochthonous cheese from Bjelovar whose traditional processing method is still in use in wide area of north-west Croatia, and neighbouring countries Slovenia and Hungary although under different names, are presented. The name kvargli as well as other names for similar type of cheeses is explained. The name is closely linked to raw materials used for cheese making. Organoleptic, chemical and microbiological analyses were performed on 14 cheese samples collected in period from 18th october till 13th december 2003. Besides regular the most of kvargli are characterised by cones shape varying in diameter, heights and mass. Kvargli with paprika addition are usually grey-pinkish in colour from external, while those without paprika have pale grey colour. On cut the colour is pinkish with noticeable white grains throughout the cut area. Cheeses without paprika are white in colour on cut. The body of cheese is usually fragile, with pleasant smoke and slightly sour flavour and taste. By its fat content in the dry matter (< 14.99%), more then half of kvargli belong to law-fat cheeses group, while by its water content (=58.52%) they belong to semi-hard cheeses. Certain number of analysed cheeses showed pronounced sourness and saltness (=2.43%). The most common organisms of microbiological contamination where enterobacteria, including E. coli, yeasts and moulds.
Domestic cooked cheese
Slavko Kirin
Mljekarstvo , 2006,
Abstract: The research results of sensory properties, chemical and microbiological quality of domestic cooked cheese, which is produced around Bjelovar region, are presented in this paper.Domestic cooked cheese is Croatian autochthonous cheese produced in wider north-western region of Croatia (Bilogora, Lika, Banovina, Gorski Kotar and around Zagreb), and therefore should be registered as Protected Denomination of Origin (PDO) and/or Protected Geographical Indication (PGI). Sensory properties, chemical and microbiological analyses were performed on 16 samples (7 non-smoked and 9 smoked cheeses). All cheese samples were produced according to tradition. Significant unevenness was determined in sensory, chemical and microbiological quality. Domestic cooked cheese can be classified as soft cheese according to dry matter content, and as semi-hard cheese according to water content in non fat cheese matter. According to fat content in dry matter, domestic cooked cheese can be classified as fat cheese. Standardization elements are proposed.
120 years of Trapist cheese
Slavko Kirin
Mljekarstvo , 2003,
Abstract: Last year Trapist cheese, the product of the monastery Marija Zvijezda in Banja Luka, celebrated 120 years of its production. The aim of this paper is to present, through historical development and Trapist cheese characteristics, such an important anniversary to Croatian cheese making industries. The paper describes the way of Trapist cheese from France to Banja Luka, from where it was spread through many countries, especially to former Austro- Hungarian empire. On its way it was also adopted by Croatia through the lastcentury. Organoleptic properties of Trapist cheese, from different origin, as well as its comparison with Saint-Paulin cheese, which can be considered as heritable of the original Port-du Salut, i.e. Port-Salut, are also presented. The same comparison is made with regard to technological process and chemical composition. As a conclusion it is recommended that Croatian types of Trapist cheese should be protected by legislation and defined as standard types.
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