Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira

The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose.U ovom radu istražen je utjecaj probiotika, te inulina i oligofruktoze, na simbiotski kozji sir tijekom zrenja. U kontrolnoj grupi su utvrđene najniže koncentracije aromatskih spojeva, dok je dodatak probiotika u proizvodnji sira povećao koncentraciju aromatskih spojeva. Također, u sirevima iz kontrolne grupe su utvrđene najveće vrijednosti čvrstoće. Dodatak probiotika i prebiotika je signifikantno utjecao na teksturalne karakteristike sira. Sirevi koji su ocjenjeni kao najbolji, proizvedeni su uz dodatak E. facium i oligofruktoze