Sirevi sa dijetetskim i funkcionalnim svojstvima

Modern medicine indicates the strong importance of diet in the preservation and the improvement of people's health. Hence, during the last few decades, a substantial interest for the production of cheeses with dietetic and functional properties has been present. Current investigations on production of cheeses with reduced fat and salt content, as well as cheeses with probiotic bacteria and dietary fibre are shown. .Savremena kretanja u medicini ukazuju na značaj načina ishrane u očuvanju i poboljšanju zdravlja ljudi. S tim u vezi, poslednjih godina prisutno je izraženo interesovanje za sagledavanje mogućnosti proizvodnje sireva sa dijetetskim i funkcionalnim svojstvima. U radu su prikazana dosadašnja istraživanja o proizvodnji sireva sa smanjenim sadržajem masti i soli, kao i sireva sa probiotskim bakterijama i prehrambenim vlaknima koji pripadaju grupi proizvoda sa izraženim dijetetskim i funkcionalnim svojstvima.

Perspektive ekstenzivne proizvodnje mleka u ruralnim područjima južne Srbije u svetlu nove zakonske regulative

Production and processing of milk in a rural area of southern Serbia is at a low level of organization. Manufacturing sector is characterized by highly fragmented holdings, and the organization of milk purchase was plagued by numerous problems, which results in the presence of significant amounts of milk in the system of purchase that does not meet the basic criteria in terms of microbiological safety. Preservation of milk production in these areas is vital to stay population in the region of southern Serbia. It is therefore necessary to take a broad action that implies bought, an organized approach to the education of all participants in the milk production and purchase chain, as well as the financial support of the community that would enable the sector to improve milk production and purchase system.Proizvodnja i prerada mleka u ruralnom području južne Srbije se nalazi na niskom nivou organizacije. Sektor proizvodnje odlikuju veoma usitnjeni posedi, a organizacija otkupa mleka je opterećena brojnim problemima, što kao rezultat ima prisustvo značajne količine mleka u sistemu otkupa koje ne ispunjava ni osnovne kriterijume u pogledu mikrobiološke ispravnosti. Očuvanje proizvodnje mleka na ovim prostorima je od vitalnog značaja za ostanak stanovništva u regionu južne Srbije. Stoga je neophodno da se preduzme široka akcija koja podrazumeva organizovani pristup u edukaciji svih učesnika u lancu proizvodnje i otkupa mleka, ali istovremeno i materijalnu podršku društvene zajednice koja bi omogućila da se unapredi kako sektor proizvodnje mleka, tako i sistem njegovog otkupa

Analiza faktora proizvodnje mleka na odabranim gazdinstvima Zlatiborskog okruga

This paper analyzes the main factors of milk production in dairy farms of Zlatibor region. Along with the analysis of breeds composition and genetic potential for milk production, proposal for improvements are presented. Influence of fodder on incidence of mastitis, seen through the direct influence of nutrient quality, and also through the influence of diet (along with the housing during the year), was analyzed. Simultaneously were analyzed housing systems, types of facilities, micro-climatic conditions and machinery equipment.U radu su analizirani glavni faktori proizvodnje mleka na gazdinstvima robnih proizvođača mleka Zlatiborskog okruga. Kod analize rasnog sastava i genetskog potencijala krava za proizvodnju mleka, dat je predlog za poboljšanje istog. Ishrana kao faktor, posmatrana je preko direktnog uticaja kvaliteta hraniva, a takođe i preko uticaja načina ishrane (zajedno sa načinom držanja životinja tokom cele godine) na učestalost pojave mastitisa. Uporedo su analizirani načini držanja, tipovi objekata, mikroklimatski uslovi i opremljenost mehanizacijom

Koagulacija UF koncentrovanog mleka 1. Uticaj koncentracije proteina i režima termičke obrade

Rheology of UF concentrated milk coagulation, in relation to milk heat treatment, was researched by the dynamic measurements with the low amplitude oscillation method. Milk was heat treated using four different treatments: A – 72°C, 15 s; B – 77°C, 120 s; C – 85°C, 120 s; D – 100°C, 120 s. Using ultrafiltration, heat treated milk was concentrated to CF 1; CF 2; CF 5 and CF 6. High heat milk treatment completely inhibits coagulation process of samples with standard protein level. By the increase of protein concentration the negative effect of milk heat treatment is reduced and partly, compensated yielding in moderate increase of storage modulus. In the case of extreme heat treatment, casein concentration has light effect on coagulation process resulting in significant reduction of storage modules of samples with highest protein concentration.U radu je, pomoću dinamičkih merenja, metodom kontinuelnih oscilacija proučavan tok koagulacije mleka koncentrovanog ultrafiltracijom, u zavisnosti od stepena koncentrovanja mleka i režima njegove termičke obrade. Uticaj termičke obrade mleka obuhvatio je praćenje četiri režima termičke obrade mleka (A – 72°C, 15 s; B – 77°C, 120 s; C – 85°C, 120 s; i D – 100°C 120 s). Termički obrađeno mleko je koncentrovano ultrafiltracijom do CF 1 CF 2, CF 5 i CF 6. Praćenjem toka koagulacije pojedinih uzoraka ustanovljeno je da se povećanjem koncentracije kazeina može donekle kompenzovati delovanje umereno visokih temperatura, ali da se pri korišćenju ekstremno visokih temperatura termičke obrade ne mogu porastom koncentracije kazeina značajnije kompenzovati nepovoljni efekti delovanja visokih temperatura

Analiza faktora proizvodnje mleka na odabranim gazdinstvima Zlatiborskog okruga

This paper analyzes the main factors of milk production in dairy farms of Zlatibor region. Along with the analysis of breeds composition and genetic potential for milk production, proposal for improvements are presented. Influence of fodder on incidence of mastitis, seen through the direct influence of nutrient quality, and also through the influence of diet (along with the housing during the year), was analyzed. Simultaneously were analyzed housing systems, types of facilities, micro-climatic conditions and machinery equipment.U radu su analizirani glavni faktori proizvodnje mleka na gazdinstvima robnih proizvođača mleka Zlatiborskog okruga. Kod analize rasnog sastava i genetskog potencijala krava za proizvodnju mleka, dat je predlog za poboljšanje istog. Ishrana kao faktor, posmatrana je preko direktnog uticaja kvaliteta hraniva, a takođe i preko uticaja načina ishrane (zajedno sa načinom držanja životinja tokom cele godine) na učestalost pojave mastitisa. Uporedo su analizirani načini držanja, tipovi objekata, mikroklimatski uslovi i opremljenost mehanizacijom

Uticaj koncentracije salamure na tok difuzije soli kroz sir

The main purpose of this research was to investigate the influence of brine concentration (5, 10, 15 and 20% NaCl) on salt diffusion in cheese types with different milk heat treatments: ( 65°C/20 min - cheese A and 95°C/5 min cheese B). The increase in brine concentration results in higher rates of salt absorption and salt concentration in both cheeses. During salting in brine with 10, 15 and 20% NaCl, the samples of cheese B uptake higher salt amount than samples of cheese A. The salting in weak brine causes increasing in moisture content of cheeses. Decreasing of total solids cheese B is low rate than decreasing total solids of cheese A during salting in weak brine.U radu je ispitana kinetika difuzije soli i vode pri soljenju sireva u različitim koncentracijama salamure (5, 10, 15 i 20% NaCl). Tok difuzije soli i vode je ispitivan pri soljenju sireva izrađenih sa dva različita termička tretmana mleka: 65°C/20 min (sir A) i 95°C/5min (sir B). Kod oba ogledna sira porast koncentracije soli, kao i sadržaj soli u siru nakon završenog ispitivanog perioda soljenja, srazmeran je koncentraciji salamure. Uzorci sira B, izrađenih na bazi koagregata proteina mleka, pokazuju nešto veću koncentraciju soli soljenjem u salamuri koncentracije 10, 15 i 20% NaCl. Sadržaj soli prilikom soljenja u salamuri sa 5% NaCl je nešto veći kod sireva tipa A. Kod oba ogledna sira soljenjem u salamuri niskih koncentracija soli (5 i 10% NaCl) uočeno je konstantno upijanje vode tokom celokupnog ispitivanog perioda. Smanjenje sadržaja suve materije uzoraka sira B je manjeg obima nego smanjenje suve materije uzoraka sira A tokom soljenja u salamuri niske koncentracije soli

Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses

The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist cheeses procured from manufacturing plants in Serbia for texture profile characteristics, flow and extensibility of the heated cheese, and changes in viscoelasticity characteristics during heating and cooling. Measured viscoelastic parameters included elastic modulus, G', loss modulus, G '', and loss tangent, LT (G ''/G'). The melting temperature and congealing temperature were defined as the temperature at which LT = 1 during heating from 25 to 90 degrees C and on cooling from 90 to 25 degrees C. The maximum LT during heating was as an index of the maximum fluidity of the molten cheese. Significant variation was noted for the extent of flow and extensibility of the heated cheeses, with no trend of cheese type. As a group, the Kackavalj cheeses had relatively high levels of salt-in-moisture and pH 4.6 soluble N and low protein-to-fat ratio and levels of alpha(s1)-CN (f24-199). They fractured during compression to 75%; had relatively low values of cohesiveness, chewiness, and springiness; melted at 70 to 90 degrees C; reached maximum LT at 90 degrees C; and congealed at 58 to 63 degrees C. Conversely, the Kackavalj Krstas and Trappist cheeses had low levels of primary proteolysis and salt-in-moisture content and a high protein-to-fat ratio. They did not fracture during compression, had high values for cohesiveness and chewiness, melted at lower temperatures (56-62 degrees C), attained maximum fluidity at a lower temperature (72-78 degrees C), and congealed at 54 to 69 degrees C. There was a hysteretic dependence of G' and LT on temperature for all cheeses, with the LT during cooling being higher than that during heating, and G' during cooling being lower or higher than the equivalent values during heating depending on the cheese type. Monitoring the dynamic changes in viscoelasticity during heating and cooling of the cheese in the temperature range 25 to 90 degrees C provides a potentially useful means of designing ingredient cheeses, with the desired attributes when heated and cooled under customized specification

Funkcionalne karakteristike različitih vrsta komercijalnih sireva

The functional properties displayed by cheese upon cooking are of importance if cheese is used as an ingredient in many applications, especially pizza pie, cheeseburgers, sandwiches etc. The methods of determination of some important cheese functional characteristics which involved degree of free oil, stretchability, meltability, flowability, are presented in this paper. The current study was undertaken to determinate and compare the functional properties of six different cheeses (kashkaval, edam cheese, gouda, trapist mozzarella and white brined cheese). Pasta filata cheeses, particular mozzarella and kashkaval, had generally superior stretcha-bility (mozzarella 52.3, young kashkaval 42.6cm) and good flowability (melt time 93 sec) compared to others. The implemented methods can be efficiently used for determination of some parameters of functional cheese characteristics which enable to establish quality, as well as easier characterization and classification of cheeses.U radu su predstavljene metode ispitivanja pojedinih funkcionalnih karakteristika koje su važne ukoliko se sirevi koriste u proizvodnji pica i sličnih proizvoda. Ispitivane funkcionalne karakteristike su obuhvatile sposobnost rendanja, stepen izdvajanja ulja, rastegljivost, vreme topljenja topivost. Metode su vršene na šest različitih vrsta komercijalnih sireva (kačkavalj, edamski sir, gauda, trapist, mocarela i beli sir u salamuri) sa ciljem određivanja njihovih funkcionalnih karakteristika i uočavanja razlika između pojedinih vrsta sireva. Sirevi parenog testa, odnosno mocarela i kačkavalj, pokazuju izraženu superiornost u svim ispitivanim funkcionalnim karakteristikama. U tom smislu ovi sirevi imaju najveću sposobnost istezanja (mocarela 52,3cm, mladi kačkavalj 42,6cm) i najkraće vreme topljenja (93 sec). Implementirane metode mogu se uspešno koristiti za utvrđivanje parametara pojedinih funkcionalnih karakteristika sireva koji bi pomogli sagledavanju kvaliteta sireva određene namene, kao i njihovu lakšu karakterizaciju i klasifikaciju

Postupak proizvodnje kajmaka tradicionalnog kvaliteta u uslovima industrijskog načina rada

Kajmak is our exclusive traditional dairy product. It is made on farms, as a home made product. Traditional procedure lasts about 24 h and it is not suitable in its original form for industrial application. Procedure of industrial kajmak production reviewed in this work was developed in company "Polimark", based on patented technology. Technological procedure enables production of standardized, high quality product, which fully match's the characteristics of traditionally produced kajmak. All processes involved in traditional production are also included in presented technology, but the way of their application is modified in order to follow the principles present in production on industrial scale. Presented procedure has a number of advantages compared to traditional production, such as: massive decrease in production time; high microbiological product quality; industrial process design; and wide range of possibilities in utilization of remained milk.Kajmak je naš ekskluzivni tradicionalni mlečni proizvod. Izrađuje se u seoskim domaćinstvima na tradicionalni način postupkom koji traje oko 24 h, a koji u svom izvornom obliku nije pogodan za industrijsku primenu. U radu je predstavljen postupak industrijske proizvodnje kajmaka koji je razvijen u kompaniji "Polimark" na osnovu zaštićene tehnologije. Tehnološki postupak obezbeđuje dobijanje proizvoda visokog i standardnog kvaliteta, koji se ni po čemu ne razlikuje od kajmaka dobijenog tradicionalnim postupkom. Svi procesi zastupljeni u postupku proizvodnje prisutni su i u tradicionalnoj proizvodnji, ali je način njihove primene korigovan kako bi se uvažili zahtevi savremenog načina rada u industrijskim uslovima. Postupak pruža niz prednosti u odnosu na tradicionalni način izrade. Izdvajaju se višestruko skraćenje vremena proizvodnje, bakteriološka ispravnost proizvoda industrijski način rada i široke mogućnosti u korišćenju preostalog mleka

Mogućnosti primene Raman spektroskopije u ispitivanju mleka i proizvoda od mleka

Raman spectroscopy is a vibrational spectroscopic technique based on inelastic light scattering. This non-destructive, non-contact technique provides a number of qualitative and quantitative information about the different samples and has been applied in many fields of research. In combination with an optical microscope this method is ideal for testing of heterogeneous systems. The limitations of this technique include problems with fluorescence, but nowadays they are significantly reduced with developed instrumental solutions. Thanks to the numerous advantages (very weak signal lead, working with concentrated solutions, a wide range of sample types, etc.), Raman spectroscopy has great potential for application in the examination of milk and milk products.Raman spektroskopija je vibraciona spektroskopska tehnika koja se zasniva na neelastičnom rasejanju svetlosti. Ova nedestruktivna, bezkontaktna tehnika daje brojne kvalitativne i kvantitativne informacije o različitim uzorcima i našla je primenu u mnogim oblastima istraživanja. U kombinaciji sa optičkim mikroskopom idealna je za ispitivanje heterogenih sistema. Od početka primene, ograničenja ove tehnike tiču se problema sa fluorescencijom, koji su se razvojem instrumentalnih rešenja danas značajno smanjili. Zahvaljujući prednostima koje pruža (vrlo slab signal vode, rad sa koncentrovanim rastvorima, širok opseg tipova uzoraka i dr.), Raman spektroskopija ima vrlo veliki potencijal za primenu u ispitivanju mleka i proizvoda od mleka