Ana Satric, Igor Tomasevic, Ilija Djekic, Vladimir Pavlovic, Steva Levic, Jelena Miocinovic
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Evaluation of low sodium Kačkavalj cheese properties using 3D scanning, scanning electron microscopy and computer vision system
Salt reduction in food is one of the main concerns for public health agencies. Performing two-way analysis of variance, the effects of salt reduction and replacement on the pasta filata Kačkavalj cheese properties were studied during 6 months. Computer vision system is a novel method for colour evaluation. There were no differences in colour parameters L*, a* and b* (90.40–92.87, 0.07–0.60 and 11.40–18.53 respectively) and microstructure analysed by scanning electron microscopy between variants during ripening. Three-dimensional scanning revealed that low sodium variants showed lower volume reduction. Salt reduction in Kačkavalj cheese results in high quality product and contributes to consumer health.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.