Production of hard goat cheese and goat whey from organic goat’s milk
| Autor: | Anka Popović-Vranješ, Ivan Pihler, Snežana Paskaš, Saša Krstović, Željka Jurakić, Katarina Strugar |
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| Jazyk: | English<br />Croatian |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Mljekarstvo, Vol 67, Iss 3, Pp 177-187 (2017) |
| Druh dokumentu: | article |
| ISSN: | 0026-704X 1846-4025 |
| DOI: | 10.15567/mljekarstvo.2017.0302 |
| Popis: | Technology of hard goat cheese and whey production from organic goat’s milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat’s milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p |
| Databáze: | Directory of Open Access Journals |
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