Abstract
The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of different volumes of rennet up to thevolume of whey release, curd firmness, dry matter of curd and dry matter of whey. The composition of milk was determined according ISO and Czech state standard. Dry matter content (%) was determined by gravimetry, in drying oven at 102 °C to constant weight (ISO 6731:2010), the protein content (%) by Kjeldahl´s method (EN ISO 8968-1:2002), content of fat (%) by Gerber´s acidobutyrometric method (ISO 2446:2008), content of lactose by polarimetry, titratable acidity by titration Soxhlet-Henkel method, pH and calcium content in milk (g.L-1) was determined by complexometric titration with flueroxone as an indicator according to Czech state standart No 57 0530. For coagulation was used microbial rennet CHY-MAXRM 200. There were measured: curd firmness, rennet coagulation time, curd quality, volume of released whey, weight of curd, dry matter of curd and dry matter of whey. Different volumes of rennet solution had influence on curd firmness. Curd firmness (volume of rennet solution) had no significant influence on curd quality (five grade scale). Curd firmness had influence on volume of whey release (mL) out of the curd. With the increasing curd firmness s increased the volume of whey released from the curd. The volume of rennet solution had an influence on weight of curd. Curd dry matter raised with higher volume of rennet solution. Volume of added rennet solution had no statistically significant effect on the change of whey dry matter.
Highlights
Milk coagulation properties are one of the most important technological properties, which include rennet coagulation time, time to curd firmness 20 mm and curd firmness 30 min after enzyme addition (Bittante, 2011).Theessential characteristic step in manufacture of all cheese varieties is cogulation of the casein component of the milk protein system to form a gel which entraps the fat, if present
The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes
The milk used for this work had the following composition: dry matter 13.153 ±0.166%, content of protein was in range from 3.45 to 3.81% by Kjeldahls method
Summary
Theessential characteristic step in manufacture of all cheese varieties is cogulation of the casein component of the milk protein system to form a gel which entraps the fat, if present. In the lyogel the casein particles are oriented in three-dimensional honeycombed gel structure whose interstices are filled with water. The structure of the gel is created during milk coagulation has a significant influence on all later operations such as whey discharge, the ripening process and hole formation (Spreer, 1998). The gel formation is accompanied by a number of physicochemical changes, including hydrolysis of κ-casein, increase in the concentration of the glycomacropeptide; aggregation of the sensitized para-casein micelles, increases in viscosity and elasticity of the milk, and a decrease in the ratio of the viscous to elastic charakter of the milk (Fox et al, 2000)
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
