Ahmadi Mirela; Ciabrun Isabella; Tulcan Camelia; Boldura Oana-Maria; Milovanov Cornelia; Dronca Dorel; Ciobanu Florin: Cheese - facts between nutrition, health and tradition.
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Absztrakt (kivonat)
Nowadays, people are more and more interested by their health status, about their diet and are looking for healthy products, less processed, and with moderate content of lipids and salt. Thus, cheese is a traditional, healthy, and varied product - that can be produced from cow, ewe, goat, or buffalo milk, fresh or maturated diary product. The water, dry matter and lipid content are very important for maturation degree of cheese and for preservation time. Lipid and salt content is important for the taste, and for flavor – lipids being responsible for creamy sensorial characteristics. Thus, we analyzed some physic-chemical characteristics (water, dry matter, lipid, salt content, and also the ration between lipids and dry matter) and some microbiological characteristics for four types of Italian cheese: Pecorino, Basky, Magra and Ricotta. Pecorino presented the lowest water content (32.53%) and highest salt content (5.14%), being a maturated cheese (60-70 maturation days). Basky presented low water content (39.06%) and low salt content (2.36%), but 24.3% lipids, and 39.84 lipid / dry matter ration. Magra is a non-maturated cheese, with 50.19% water, with very low content of lipids (1.47%), with low lipid/dry matter ration (2.67) and no salt, being indicated in different diets. Ricotta is a cheese with highest water content (67.22%), with moderate lipid content (13.9%), with very low salt content (0.91%), and high lipid/dry matter ration (42.43). Microbiologic test were performed for all four Italian cheese and the E. coli, and Staphylococcus were under the maximum limits (<10 E. coli; <100 Staphylococcus), while the Listeria monocytogenes was absent. This study tries to demonstrate that if we know very well the cheese products and our health status we can choose the best product, depending on the water, lipid and salt content of the cheese.
| Mű típusa: | Konferencia vagy workshop anyag |
|---|---|
| Befoglaló folyóirat/kiadvány címe: | Proceedings of the International Symposium on Analytical and Environmental Problems |
| Dátum: | 2017 |
| Kötet: | 23 |
| ISBN: | 978-963-306-563-1 |
| Oldalak: | pp. 87-90 |
| Konferencia neve: | International Symposium on Analytical and Environmental Problems (23.) (2017) (Szeged) |
| Befoglaló mű URL: | http://acta.bibl.u-szeged.hu/55894/ |
| Kulcsszavak: | Biokémia, Sajt |
| Megjegyzések: | Bibliogr.: 90. p. ; összefoglalás angol nyelven |
| Feltöltés dátuma: | 2018. dec. 14. 09:05 |
| Utolsó módosítás: | 2022. aug. 08. 15:49 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/56162 |
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