Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2022-12-20 DOI:10.15567/mljekarstvo.2023.0105

Ana Satric

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引用次数: 1

Abstract

The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52% to 58.71%; fat from 20.00% to 29.50%; fat in dry matter from 36.08% to 55.96%; NaCl from 0.93% to 3.69%; total protein from 23.25% to 30.79%. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p>0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling.

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“Pasta Filata”塞尔维亚Kačkavalj奶酪的质量特征和监管合规性评估

本研究的目的是调查塞尔维亚Kačkavalj奶酪的化学、蛋白水解、微生物、颜色和质地特征，以确定奶酪之间的变异程度，将其特性与其他类似的“Pasta Filata”奶酪进行比较，并确定其是否符合监管要求。在Kačkavalj奶酪中发现了各种各样的奶酪特征。其组成变化较大：干物质含量在51.52%～58.71%之间；脂肪从20.00%增加到29.50%；干物质中脂肪含量由36.08%-55.96%；NaCl从0.93%增加到3.69%；总蛋白从23.25%到30.79%。Kačkavalj奶酪的蛋白水解参数差异显著。颜色评估显示a*和b*值存在显著差异，但L*值没有显著差异（p>0.05）。传统的Kačkavalj奶酪代表了国家遗产的一部分；因此，对塞尔维亚Kačkavalj奶酪的质量差异进行了综合表征。研究发现，尽管一些奶酪不完全符合国家标准，但仍使用了Kačkavalj一词。应改进对满足国家标准要求的控制，并提高对奶酪标签不足的认识和预防。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.