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«INFLUENCE OF CURD PARTICLES WASHING ON THE COMPOSITION OF CURD MADE OF MILK IN WHICH COAGGREGATES WERE FORMED Snežana Jovanović1, O. Maćej1 and ...»

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By washing of the curd after 1/3 of whey was removed, the total solids level of curd A was in the range from 47.48% to 48.13% (average 47.73%) while the total solids level of curd B was in the range from 45.67% to 48.72% (average 47.37%); by washing of the curd after 1/2 of whey was removed, the total solids content of the curd A was in the range 45.97% to 47.72% (average 47.23%), and within the range 47.22% to 48.04% (average 47.61%) for the curd B.

The moisture content in the fat-free basis (MFFB) for curd gained after removing of 1/3 of whey was 70.42% (68.25% to 72.85%); and 71.17% (69.47% to 71.96%), for curd A and B, respectively. After removing 50% of whey, average MFFB content was 70.48% (69.43% to 71.62%), and 69.92% (67.48 to 71.36%) for curd A and B, respectively.

Snežana Jovanović et al.

By washing the curd gained after 1/3 of whey was removed, the fat, protein, and ash levels in total solids were 53.95%, 21.11%, and 1.83%, respectively, for the curd A; whereas these levels were 54.95%, 21.18% and 1.83, respectively, for the curd B. By washing the curd after 1/2 of whey was removed, the fat, protein, and ash levels in total solids were 53.19%, 20.89%, and 1.76%, respectively, for the curd A; and 52.60%, 21.08% and 1.79%, respectively, for the curd B.

According to the aforementioned, it can be concluded that regardless of the increased moisture content of the curd gained with the curd washing process, by properly led further technological processes, such as molding, pressing, salting, and ripening, it is possible to achieve the average MFFB typical for semi-hard cheeses of Dutch type, even from heat-treated milk in which coaggreagates are formed.

REFERENCES

1. C a r i ć, M., D j o r d j e v i ć, J. and K r š e v, LJ. (1988): Tehnologija mleka sa praktikumom.

Zajednička stručna knjiga, Novi Sad.

2. C a r i ć M., M i l o v a n o v i ć, S. and V u c e l j a, D. (2000): Standardne metode analiza mleka i mlečnih proizvoda, Novi Sad.

3. C o r r e d i g, M. and D a l g l e i s h, D.G. (1996): The binding of α-lactalbumin and βlactoglobulin to casein micelles in milk treated by different heating systems.

Milchwissenschaft 51 (3), 123-127.

4. F o x, P.F. and C o g a n, T.M. (2000): Cheese: scientific highlights of the 20th century. 6th Cheese symposium. Ed. by Cogan, T.M., McSweeney, P.L.H. and Guinee, T.P., Moorepark, 83-121.

5. G r e e n, M.L. and G r a n d i s o n, A.S. (1993): Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena in Cheese: chemistry, physics and microbiology. Volume 1, Chapter 4, 101-140.Second edition. Ed. by Fox, P.F., Chapman & Hall, London.

6. International Dairy Federation (IDF) (1982): Cheese and processed cheese. Determination of the total solids content. IDF Standard 4A.

7. International Dairy Federation (I D F ) (1993): Milk. Determination of nitrogen content (Kjeldahl method) and calculation of crude protein content. IDF Standard 20B.

8. J o v a n o v i ć, S., M a ć e j, O. and D e n i n - D j u r d j e v i ć, J. (2002): Uticaj različitih faktora na sinerezis i reološke karakteristike sireva. Preh. ind. Mleko i mlečni proizvodi, Vol. 13 (1-2), 35-43

9. L a w r e n c e, R.C., H e a p, H.A. and G i l l e s, J. (1984): A controlled approach to cheese technology. J. Dairy Sci. 67 (8), 1632-1645.

10. L a w r e n c e, R.C., C r e a m e r, L.K. and G i l l e s, J. (1987): Texture development during cheese ripening. J. Dairy Sci. 70 (8), 1748-1760.

11. L u c e y, J. (1990): Physico-chemical aspects of Cheddar cheese. 2nd Cheese symposium. Ed.

by Cogan, T.M., Moorepark, 45-53.

12. P e a r s e, M.J., L i n k l a t e r, P.M., H a l l, R.J. and M a c k i n l a y, A.G. (1985): Effect of heat induced interaction between β-lactoglobulin and κ-casein on syneresis. J. Dairy Res. 52 (1), 159-165.

Milk coaggregates and curd particles washing 85

13. P e a r s e, M.J., L i n k l a t e r, P.M., H a l l, R.J. and M a c k i n l a y, A.G. (1986): Effect of casein micelle composition and casein dephosphorylation on coagulation and syneresis. J.

Dairy Res. 53 (3), 381-390.

14. P e a r s e, M. J. and M a c k i n l a y, A.G. (1989): Biochemical aspects of syneresis: a review. J.

Dairy Sci. 72 (6), 1401-1407.

15. P u d j a, P. and O b r a d o v i ć, D. (1994): Uzajamna povezanost tehnoloških i mikrobioloških faktora u proizvodnji sireva. Zbornik radova III Medjunarodnog simpozijuma "Savremeni trendovi u mlekarstvu". Ur. Krunić, M. i Čurić, M. Kopaonik, 57-60

16. S c o t t, R. (1986): Cheesemaking practice. Second edition. Elsevier Applied Science Publishers Ltd, London and New York.

17. W a l s t r a, P. (1993): The syneresis of curd in Cheese: chemistry, physics and microbiology.

Volume 1, Chapter 5, 141-191. Second edition. Ed. by Fox, P.F., Chapman & Hall, London.

18. W a l s t r a, P., N o o m e n, A. and G e u r t s, T. J. (1993): Dutch-Type varieties in Cheese:

Chemistry, physics and microbiology. Volume 2. Major cheese groups. Second edition.

Chapter 2, 39-82. Ed. by Fox, P.F., Chapman &Hall, London and New York.

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UTICAJ ISPIRANJA SIRNOG ZRNA NA SASTAV SIRNE GRUDE

DOBIJENE OD MLEKA U KOME SU OBRAZOVANI KOAGREGATI

Snežana Jovanović,1 O. Maćej1 i Jelena Denin-Djurdjević1

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U radu je ispitivan uticaj tehnološke operacije ispiranja sirnog zrna nakon odlivanja 1/3 i 1/2 surutke i dodatka iste količine vode pri temperaturama sušenja od 42ºC i 45ºC na sastav sirne grude (A i B). U ogledima je korišćeno mleko kod kojeg je prethodnim termičkim tretmanom na 87oC u toku 10 minuta, obrazovan hemijski kompleks izmedju kazeina i serum proteina, poznatih u literaturi kao koagregati proteina mleka.

Rezultati istraživanja su pokazali da se hemijski sastav sirne grude bez primenjenog procesa ispiranja sirnog zrna pri različitim temperaturama sušenja 42ºC (sirna gruda A) i 45ºC (sirna gruda B) nije značajno razlikovao.

Dr Snežana Jovanović, docent, dr Ognjen Maćej, redovni profesor, mr Jelena Denin Djurdjević, saradnik, Poljoprivredni fakultet, 11081 Beograd-Zemun, Srbija i Crna Gora *Rad je finansiran od strane Ministarstva za nauku, tehnologije i razvoj R. Srbije za projekat BTN.7.1.3.0713.B Snežana Jovanović et al.

Procesom ispiranja sirnog zrna izdvajanjem 1/3 surutke kod sirne grude A i B je uočeno povećanje sadržaja vode (52.27% i 52.63%), kao i ispiranjem pri izdvajanju 1/2 surutke (52.77% i 52.39%) u odnosu na sirnu grudu bez ispiranja sirnog zrna (50.91% i 50.60%). Isti trend je zabeležen i kod parametra voda u bezmasnoj materiji sira (VBMS), koji služi kao jedan od parametara za klasifikaciju sireva. Procesom ispiranja sirnog zrna (1/3 i 1/2) kod sirne grude A i B je uočeno blago sniženje sadržaja mlečne masti, proteina i pepela u odnosu na sirnu grudu kod koje nije primenjen proces ispiranja.

Medjutim, bez obzira na povećanje sadržaja vode u sirnoj grudi pri ispiranju sirnog zrna, tehnološkim operacijama kao što su kalupljenje, presovanje, soljenje i zrenje moguće je postići prosečan sadržaj VBMS, koji je karakterističan za polutvrde sireve holandskog tipa, i od mleka u kome su obrazovani koagregati.

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