Characterization of extra-hard cheese produced from donkeys’ and caprine milk mixture

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• 作者：Ljubiša Ć. Šarić ; Bojana M. Šarić ; Anamarija I. Mandić…
• 关键词：Cheese ; Donkeys’ milk ; Caprine milk
• 刊名：Dairy Science & Technology
• 出版年：2016
• 出版时间：March 2016
• 年：2016
• 卷：96
• 期：2
• 页码：227-241
• 全文大小：693 KB
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• 作者单位：Ljubiša Ć. Šarić (1)
  Bojana M. Šarić (1)
  Anamarija I. Mandić (1)
  Miroslav S. Hadnađev (1)
  Jasmina M. Gubić (1)
  Ivan Lj. Milovanović (1)
  Jelena M. Tomić (1)
  
  1. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia
  
• 刊物主题：Food Science; Agriculture; Microbiology;
• 出版者：Springer Paris
• ISSN：1958-5594

文摘

Cheese cannot be produced solely from equine or donkeys’ milk, because of the unique physico-chemical properties of these milks. The purpose of this study was to characterize a novel dairy product, cheese produced from donkeys’ and caprine milk mixture (60:40% v/v), regarding its chemical, microbiological, textural and sensory properties. Fully ripened cheese was classified as a high-fat, extra-hard cheese, with high sodium (29.97 g.kg−1), magnesium (3.07 g.kg−1) and potassium (4.70 g.kg−1) content. The characterization by lab-on-a-chip electrophoresis revealed lysozyme, α-lactalbumin, immunoglobulins and casein fractions. Palmitic (C_16:0) and oleic fatty acids (C_{18:2 n9-cis} ) with 25.11 and 24.70%, respectively, were found at the highest concentrations. The medium-chain fatty acids account 18.21% of the total fatty acid content in analysed cheese samples. Escherichia coli, Salmonella spp., Enterobacteriaceae, coagulase-positive staphylococci, Listeria monocytogenes, Bacillus cereus, Clostridium perfringens as well as moulds were under the limit of detection in all analysed samples. After 6 months of cheese ripening (0.94 a _w, pH 4.71), total bacterial count, the counts of lactic acid bacteria and yeasts were 6.34 ± 0.03, 4.80 ± 0.10 and 5.81 ± 0.11 log CFU.g−1, respectively. The texture of mature cheese was moderately hard and crumbly. The cheese was described as very salty with strong pronounced creamy, fatty and acidic taste. The characterized donkey/caprine cheese could position this type of cheese as a high-quality functional product, thus having a potential impact on the market. Keywords Cheese Donkeys’ milk Caprine milk