Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics

Detalhes bibliográficos
Autor(a) principal: Mladenovic, Katarina G.
Data de Publicação: 2022
Outros Autores: Grujovic, Mirjana Z., Kocic-Tanackov, Suncica D., Bulut, Sandra, Ilicic, Mirela, Degenek, Jovana, Semedo-Lemsaddek, Teresa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/24265
Resumo: Research Areas: Microbiology
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spelling Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristicsTraditional goat cheeseRipeningPhysico-chemical characteristicsSensory propertiesAntibiotic resistanceSafetyResearch Areas: MicrobiologyThis research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chainMDPIRepositório da Universidade de LisboaMladenovic, Katarina G.Grujovic, Mirjana Z.Kocic-Tanackov, Suncica D.Bulut, SandraIlicic, MirelaDegenek, JovanaSemedo-Lemsaddek, Teresa2022-05-09T22:31:09Z2022-012022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/24265engMladenovic KG, Grujovic MA, Kocic-Tanackov SD, Bulut S, Ilicic M, Degenek J, Semedo-Lemsaddek T. 2022. Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics. Microorganisms, 10(1):90. Doi 10.3390/microorganisms1001009010.3390/microorganisms100100902076-2607info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:53:55Zoai:www.repository.utl.pt:10400.5/24265Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:08:21.409986Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
title Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
spellingShingle Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
Mladenovic, Katarina G.
Traditional goat cheese
Ripening
Physico-chemical characteristics
Sensory properties
Antibiotic resistance
Safety
title_short Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
title_full Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
title_fullStr Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
title_full_unstemmed Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
title_sort Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics
author Mladenovic, Katarina G.
author_facet Mladenovic, Katarina G.
Grujovic, Mirjana Z.
Kocic-Tanackov, Suncica D.
Bulut, Sandra
Ilicic, Mirela
Degenek, Jovana
Semedo-Lemsaddek, Teresa
author_role author
author2 Grujovic, Mirjana Z.
Kocic-Tanackov, Suncica D.
Bulut, Sandra
Ilicic, Mirela
Degenek, Jovana
Semedo-Lemsaddek, Teresa
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Mladenovic, Katarina G.
Grujovic, Mirjana Z.
Kocic-Tanackov, Suncica D.
Bulut, Sandra
Ilicic, Mirela
Degenek, Jovana
Semedo-Lemsaddek, Teresa
dc.subject.por.fl_str_mv Traditional goat cheese
Ripening
Physico-chemical characteristics
Sensory properties
Antibiotic resistance
Safety
topic Traditional goat cheese
Ripening
Physico-chemical characteristics
Sensory properties
Antibiotic resistance
Safety
description Research Areas: Microbiology
publishDate 2022
dc.date.none.fl_str_mv 2022-05-09T22:31:09Z
2022-01
2022-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/24265
url http://hdl.handle.net/10400.5/24265
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Mladenovic KG, Grujovic MA, Kocic-Tanackov SD, Bulut S, Ilicic M, Degenek J, Semedo-Lemsaddek T. 2022. Serbian traditional goat cheese : physico-chemical, sensory, hygienic and safety characteristics. Microorganisms, 10(1):90. Doi 10.3390/microorganisms10010090
10.3390/microorganisms10010090
2076-2607
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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