Microbiological quality of lamb sack (mišina) and cheese ripened in lamb sack

master's thesis

• Title: Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine
• Author: Mija Filipčić
• Mentor: Jadranka Frece (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2011-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Sir iz mišine autohtoni je mliječni proizvod koji se tradicionalno proizvodi na obiteljskim gospodarstvima Dalmatinske zagore. Mišina je ovčja ili janjeća koţa u kojoj sir zrije. Mnogi mikroorganizmi induciraju promjene u okusu, nutritivnoj kvaliteti, teksturi, aromi i sigurnosti samog proizvoda. Stoga je cilj ovog rada bio odrediti mikrobiološku kakvoću te istražiti prirodnu, autohtonu mikrobnu populaciju mišine i sira iz mišine tijekom različitih faza zrenja kako bi se utvrdilo koje skupine mikroorganizama imaju potencijal uporabe kao funkcionalne starter kulture. Analiza je provedena na uzorcima mlijeka, sirutke, gruša, ovčje mišine te kravljeg i ovčjeg sira iz mišine, a upotrijebljene su klasične mikrobiološke metode i biokemijske (API) metode. Izolirani autohtoni bakterijski izolati pripadali su bakterijskim rodovima Lactobacillus i Staphylococcus. Dobiveni rezultati upućuju na mogućnost korištenja izoliranih bakterijskih sojeva kao potencijalnih starter kultura. Sir iz mišine proizvodi se iz toplinski neobrađenog mlijeka i rezultati ukazuju da mikrobiološka kvaliteta sirovina za proizvodnju nije zadovoljavajuća. Ipak, u gotovom proizvodu (sir) više nije bilo za zdravlje potencijalno nepogodnih mikrobnih kultura.

Abstract (english)

Cheese ripened in lamb sack (mišina) is indigenous dairy product traditionally produced on family farms in the Dalmatia. Lamb sack is sheep or lambs skin in which cheese ripens. Many microorganisms induce changes in taste, nutritional quality, texture, flavor and safety of the product itself. The purpose of this study was to determine the microbiological quality and explore the natural, indigenous microbial population of lamb sack and cheese from lamb sack during different stages of ripening to determine which groups of microorganisms have potential use as functional starter cultures. The analysis was performed on samples of milk, whey, curd, lamb sack, and cow’s and sheep's cheese from lamb sack. Classical microbiological methods and biochemical (API) method were used. Isolated indigenous bacterial isolates belonged to the bacterial genera Lactobacillus and Staphylococcu.. These results indicate the possibility of using isolated bacterial strains as potential starter cultures. Cheese from lamb sack is produced from raw milk and the results indicate that the microbiological quality of raw material for production is not satisfactory. However, in the final product (cheese) there was no longer any to the health potentially unfavorable microbial cultures.

• Keywords: ovčja mišina; sir; starter kulture; BMK; autohtona mikrobna populacija; mikrobiološka kakvoća
• Keywords (english): lamb sack; cheese; starter culture; LAB; indigenous microbial population; microbiological quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:410714
• Study programme: Title: Molekularna biotehnologija; Study programme type: sveučilišni; Study level: diplomski; Academic / professional title: magistar/magistra inženjer/inženjerka molekularne biotehnologije (magistar/magistra inženjer/inženjerka molekularne biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Restricted access
• Created on: 2017-06-01 09:10:16