Abstract
Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (p < 0.05) increased. A similar trend was found for casein content (p < 0.1). The highest ratio of sheep milk in mixed milk increased (p < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (v/v) because it causes a higher (p < 0.01) moisture content in the cheese, as well as a lower fat content (p < 0.01) and fat recovery (p = 0.07) during the manufacturing of Lećevački cheese.
Highlights
A similar trend was found for casein content (Table 2, p < 0.1). This is in accordance with Bonczar et al [38], who found that the content of total solids, fat, and protein increased in mixed milk with an equal ratio of sheep and cow milk for the production of Bundz cheese
Similar results were obtained by Vyletelova-Klimešova et al [39], who found that the addition of sheep milk to cow and goat milk increases the ratio of total solids, fat, protein, and casein in mixed milk
The pH value of the mixed milk was not changed as a consequence of different ratios of sheep and cow milk, which is in line with Bonczar et al [38] and Vyletelova-Klimešova et al [39]
Summary
Milk and dairy products produced from cows, sheep, goats, and buffalos are an important part of Mediterranean nutrition [1,2]. The production of cheese from the mixed milk of different dairy animals is a common practice in Mediterranean countries [3]. Park et al [18] postulated that the composition of cow milk changes minimally over the year, taking into consideration that cows’ lactation is not influenced by the season [19], which is not the case with sheep and goat milk
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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 call
