The evaluation of fresh cheese with basil addition
The aim of the study was to assess the fresh cheese with the addition of basil in the form of hydrosol (H1 - 1.0 mL; H2 - 1.25 mL; H3 - 1.50 mL; H4 - 1.75 ml to 1 L of milk). The samples of fresh cheeses were evaluated sensory by Time-Intensity method and chemically (fat content, dry matter, titrabl...
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Agroprint Timisoara
2016-10-01
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doaj-bd26a6630d5c42059d3696e5a4db4da02020-11-25T04:00:59ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762016-10-014922072111940The evaluation of fresh cheese with basil additionAdriana Pavelková0Slovak University of Agriculture in NitraThe aim of the study was to assess the fresh cheese with the addition of basil in the form of hydrosol (H1 - 1.0 mL; H2 - 1.25 mL; H3 - 1.50 mL; H4 - 1.75 ml to 1 L of milk). The samples of fresh cheeses were evaluated sensory by Time-Intensity method and chemically (fat content, dry matter, titrable acidity) after 24 hours and vacuum-packed samples of cheeses were evaluated after 7 days storage under refrigeration. From the obtained chemical results we can state that in the case using of hydrosol was increased dry matter after 7 days of storage, the average 4.25 %. Content of acid substances was also increased, from 22.5 °SH to 30.5 °SH. Content of fat was ranged from 3.5 g.100 g-1 (H2) to 6.0 g.100 g-1 (H1) after 24 hours and from 6.0 g.100 g-1 (H4) to 7.3 g.100 g-1 (H3) after 7 days in samples with the addition of hydrosol. From the obtained sensory results we can conclude that from samples of fresh cheese with the addition of basil hydrosol were best evaluated samples H3 (the addition of 1.5 mL hydrosol to 1 L of milk) after 24 hours and 7 days of storage and the weakest intensity was observed in sample H4 (the addition 1.75 mL to 1 L of milk). We can state, that using basil in form as hydrosol can be good alternative for increasing consumption of fresh cheese.http://spasb.ro/index.php/spasb/article/view/2209basil, fresh cheese, quality of cheese, sensory analysis, time-intensity, |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Adriana Pavelková |
spellingShingle |
Adriana Pavelková The evaluation of fresh cheese with basil addition Scientific Papers Animal Science and Biotechnologies basil, fresh cheese, quality of cheese, sensory analysis, time-intensity, |
author_facet |
Adriana Pavelková |
author_sort |
Adriana Pavelková |
title |
The evaluation of fresh cheese with basil addition |
title_short |
The evaluation of fresh cheese with basil addition |
title_full |
The evaluation of fresh cheese with basil addition |
title_fullStr |
The evaluation of fresh cheese with basil addition |
title_full_unstemmed |
The evaluation of fresh cheese with basil addition |
title_sort |
evaluation of fresh cheese with basil addition |
publisher |
Agroprint Timisoara |
series |
Scientific Papers Animal Science and Biotechnologies |
issn |
1841-9364 2344-4576 |
publishDate |
2016-10-01 |
description |
The aim of the study was to assess the fresh cheese with the addition of basil in the form of hydrosol (H1 - 1.0 mL; H2 - 1.25 mL; H3 - 1.50 mL; H4 - 1.75 ml to 1 L of milk). The samples of fresh cheeses were evaluated sensory by Time-Intensity method and chemically (fat content, dry matter, titrable acidity) after 24 hours and vacuum-packed samples of cheeses were evaluated after 7 days storage under refrigeration. From the obtained chemical results we can state that in the case using of hydrosol was increased dry matter after 7 days of storage, the average 4.25 %. Content of acid substances was also increased, from 22.5 °SH to 30.5 °SH. Content of fat was ranged from 3.5 g.100 g-1 (H2) to 6.0 g.100 g-1 (H1) after 24 hours and from 6.0 g.100 g-1 (H4) to 7.3 g.100 g-1 (H3) after 7 days in samples with the addition of hydrosol. From the obtained sensory results we can conclude that from samples of fresh cheese with the addition of basil hydrosol were best evaluated samples H3 (the addition of 1.5 mL hydrosol to 1 L of milk) after 24 hours and 7 days of storage and the weakest intensity was observed in sample H4 (the addition 1.75 mL to 1 L of milk). We can state, that using basil in form as hydrosol can be good alternative for increasing consumption of fresh cheese. |
topic |
basil, fresh cheese, quality of cheese, sensory analysis, time-intensity, |
url |
http://spasb.ro/index.php/spasb/article/view/2209 |
work_keys_str_mv |
AT adrianapavelkova theevaluationoffreshcheesewithbasiladdition AT adrianapavelkova evaluationoffreshcheesewithbasiladdition |
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