Cargando…
Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan
Datshi is an unripen traditional Bhutanese cottage cheese produced commonly from the cow milk. It is consumed in two forms: fresh (Datshi) and matured Datshi (Zoety). The chemical and microbial compositions of both Datshi and Zoety were investigated in this study. The results showed that both Datshi...
Autores principales: | , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094472/ https://www.ncbi.nlm.nih.gov/pubmed/35592292 http://dx.doi.org/10.1002/fsn3.2715 |
_version_ | 1784705544153464832 |
---|---|
author | Nair, Anooja Choden, Dechen Pradhan, Monika |
author_facet | Nair, Anooja Choden, Dechen Pradhan, Monika |
author_sort | Nair, Anooja |
collection | PubMed |
description | Datshi is an unripen traditional Bhutanese cottage cheese produced commonly from the cow milk. It is consumed in two forms: fresh (Datshi) and matured Datshi (Zoety). The chemical and microbial compositions of both Datshi and Zoety were investigated in this study. The results showed that both Datshi and Zoety contain high moisture: 68.7% and 73.7%, respectively. However, Datshi contains good amount of protein, fat, and ash: 30.1%, 6.6%, and 6.9%, respectively; and in comparison to Zoety: protein (27.7%), fat (3.6%), and ash (2.1%). Regarding the microbial load, total aerobes and yeast and mold in Datshi are 10.5 log cfu/g and 8.3 log cfu/g, and that in Zoety is 11.3 log cfu/g and 9 log cfu/g, respectively. This study clearly demonstrated that chemical and microbial composition changes significantly when Datshi is transformed into Zoety, especially the chemical composition decreases significantly in Zoety. However, to understand the role of microbes in this transformation, further study is required for the identification of microflora of Datshi as well as Zoety. |
format | Online Article Text |
id | pubmed-9094472 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-90944722022-05-18 Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan Nair, Anooja Choden, Dechen Pradhan, Monika Food Sci Nutr Original Articles Datshi is an unripen traditional Bhutanese cottage cheese produced commonly from the cow milk. It is consumed in two forms: fresh (Datshi) and matured Datshi (Zoety). The chemical and microbial compositions of both Datshi and Zoety were investigated in this study. The results showed that both Datshi and Zoety contain high moisture: 68.7% and 73.7%, respectively. However, Datshi contains good amount of protein, fat, and ash: 30.1%, 6.6%, and 6.9%, respectively; and in comparison to Zoety: protein (27.7%), fat (3.6%), and ash (2.1%). Regarding the microbial load, total aerobes and yeast and mold in Datshi are 10.5 log cfu/g and 8.3 log cfu/g, and that in Zoety is 11.3 log cfu/g and 9 log cfu/g, respectively. This study clearly demonstrated that chemical and microbial composition changes significantly when Datshi is transformed into Zoety, especially the chemical composition decreases significantly in Zoety. However, to understand the role of microbes in this transformation, further study is required for the identification of microflora of Datshi as well as Zoety. John Wiley and Sons Inc. 2022-04-21 /pmc/articles/PMC9094472/ /pubmed/35592292 http://dx.doi.org/10.1002/fsn3.2715 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Nair, Anooja Choden, Dechen Pradhan, Monika Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan |
title | Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan |
title_full | Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan |
title_fullStr | Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan |
title_full_unstemmed | Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan |
title_short | Chemical composition and microbial quality of Datshi and Zoety, unripen cottage cheese of Bhutan |
title_sort | chemical composition and microbial quality of datshi and zoety, unripen cottage cheese of bhutan |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094472/ https://www.ncbi.nlm.nih.gov/pubmed/35592292 http://dx.doi.org/10.1002/fsn3.2715 |
work_keys_str_mv | AT nairanooja chemicalcompositionandmicrobialqualityofdatshiandzoetyunripencottagecheeseofbhutan AT chodendechen chemicalcompositionandmicrobialqualityofdatshiandzoetyunripencottagecheeseofbhutan AT pradhanmonika chemicalcompositionandmicrobialqualityofdatshiandzoetyunripencottagecheeseofbhutan |