Abstract
The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process and yogurt as starter-culture gained along processing of previous day (MWCK), freeze dried culture of L?ctobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 3:1; F-DVS YF-3331 Yo-Flex version: 2 PI-EU-EN (MWC?1), and (MWC?2) with same starter culture as previous but whith 5 minute earlier processing of curd and temperature of curdling at 39?C. As ripening progressed, titratable acidity (?SH), salt and protein contents of the (MWC?2) treatment continuously increased, whereas their fat-in-dry-matter and lactose contents decreased. In same production conditions depending on the used temperature. Way of processing and starter cultures the cheese from (MWC?2) treatment was with highest acidity of 66.63 + 2.73oSH until the end of ripening of the cheese. Moisture of cheeses remained stable during ripening. The pH of cheese at the 1 day of ripening, which decreased by increasing the temperature of curdling (5.03, 5.11 and 5.00 for MWCK, MWC?1 and MWC?2, respectively), significantly (P < 0.05) affected most of the chemical characteristics of cheese. The content of salt at the end of storage at (?1) and (?2) variant is 5.23 + 0.31 and 5.52 + 0.31 respectively. Higher temperature of curdling decreased moisture and pH, whereas cheese protein content increased. The consumption of milk for production of a 1 kilogram of cheese ranged from 7.8 to 8.3 liters of milk. It was concluded that starter cultures have possstively influenced and improved the quality of white cheese.
Highlights
The use of starter cultures containing lactic acid bacteria is an essential requirement in the manufacture of most cheeses (Cogan and Hill, 1993) including Macedonian White cheese (MWC)
The results showed that protein of White brined cheese with different starter culture ranged from 14.43 to 13.41% for MWCK, 13.52 to 14.70% for MWCВ1 and 14.56 to 14.83% for MWCВ2 cheeses
The results obtained from this study indicate that a commercial sturter culture was suitable for Macedonian white cheese manufacturie
Summary
The use of starter cultures containing lactic acid bacteria is an essential requirement in the manufacture of most cheeses (Cogan and Hill, 1993) including Macedonian White cheese (MWC). Their major function is to produce lactic acid and in some cases, flavour compounds (Fox et al, 2000). It is well known that reduction in milk pH due to acidification by starter cells at the appropriate rate and time is the key step in the manufacture of a good quality cheese (Bintsis and Papademas, 2002) For this reason, the changes of acidity of different treatments were studied separately during ripening and ripening. The selection, maintenance and use of starter cultures are perhaps, the most important aspects of cheese making, in the context of a modern mechanized process for which predictability and consistency are essential (Bintsis and Papademas, 2002; Özer, 1999)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
