The use of spices in the production of traditional cheeses
Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity,...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2016-01-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222319 |
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| author | Renata Josipović Ksenija Markov Jadranka Frece Damir Stanzer Ante Cvitković Jasna Mrvčić |
| author_facet | Renata Josipović Ksenija Markov Jadranka Frece Damir Stanzer Ante Cvitković Jasna Mrvčić |
| author_sort | Renata Josipović |
| collection | DOAJ |
| description | Cheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses. |
| format | Article |
| id | doaj-art-bdf7babae8f54881b1731ab54cce8658 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-bdf7babae8f54881b1731ab54cce86582025-08-20T02:02:44ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252016-01-01661122510.15567/mljekarstvo.2016.0102The use of spices in the production of traditional cheesesRenata Josipović0Ksenija Markov1Jadranka Frece2Damir Stanzer3Ante Cvitković4Jasna Mrvčić5Zavod za javno zdravstvo Brodsko-posavske županije, Vladimira Nazora 2A, 35000 Slavonski Brod, HrvatskaPrehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, HrvatskaPrehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, HrvatskaPrehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, HrvatskaSveučilište J.J. Strossmayera, Medicinski fakultet, Cara Hadrijana 10E, 31000 Osijek, HrvatskaPrehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb, HrvatskaCheese is a highly valued dairy product worldwide, with a special focus on traditional cheeses, not only for their basic nutritive purposes but also as a part of the culture and characteristics of a certain country. Owing to the geographical location as well as the climate and vegetation diversity, in certain regions of Croatia the production of various traditional cheeses using spices was developed. Spices are either added to the cheese curd which is then formed, or cheese is wrapped into plant leaves. Sometimes spices are also applied onto the surface of the cheese, and only in rare cases spices are added into the curd. Spices added to cheese improve sensory characteristics, increase the stability and shelf life but also increase the nutritional value. The chemical composition of spices is very complex and every spice has a specific and dominant ingredient that contributes to the flavour of the product and/or its antimicrobial and antioxidant activity. This paper provides an overview of spices and aromatic herbs as natural preservatives that are used in the production of traditional cheeses.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222319spices; cheese; antioxidant and antimicrobial activity |
| spellingShingle | Renata Josipović Ksenija Markov Jadranka Frece Damir Stanzer Ante Cvitković Jasna Mrvčić The use of spices in the production of traditional cheeses Mljekarstvo spices; cheese; antioxidant and antimicrobial activity |
| title | The use of spices in the production of traditional cheeses |
| title_full | The use of spices in the production of traditional cheeses |
| title_fullStr | The use of spices in the production of traditional cheeses |
| title_full_unstemmed | The use of spices in the production of traditional cheeses |
| title_short | The use of spices in the production of traditional cheeses |
| title_sort | use of spices in the production of traditional cheeses |
| topic | spices; cheese; antioxidant and antimicrobial activity |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=222319 |
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