Abstract
The aim of paper was to examine the impact of the milk quality on yield of semi-hard naturally dried cheese, produced in cheese plant factory ZZ 'Cijevna' in Podgorica. Tests were conducted on 6 samples of bulk milk of cows and 6 productive batch of cheese. Chemical tests of the bulk milk have been done on the device MilcoScan 4000, and the determination content dry matter of whey and dry matter of cheese on the device MilcoScan FT 120. Theoretical yield of cheese was determined in two ways: 1) based on the content of fat and protein content in milk and 2) based on dry matter content of milk, dry matter of whey and dry matter of cheese. Actual yield of cheese is determined on the base of the total amount of cheese obtained after pressing and the amount of wasted milk. The average value for the fat content in the examined milk amounted to 3.79%, protein 3.24%, 4.26% lactose and dry matter content without fat 8.24%. The average value for the theoretical cheese yield by first method was 10.65% and by second method 9,30%. The average of actual cheese yield amounted to 11.26%. We found a very high positive correlation between content of fat in milk and actual cheese yield (0.929032) and mean positive correlation between content of protein in milk and actual cheese yield (0.613141), content of lactose in milk and actual cheese yield (0.651317) and between dry matter content in milk and actual cheese yield (0.651956).
Highlights
The chemical composition of milk is one of the most important factors in obtaining a products of milk
The average value for the fat content in the examined milk amounted to 3.79%, protein 3.24%, 4.26% lactose and dry matter content without fat 8.24%
The results shown in table 5 shows that established a very high positive correlation between fat content in milk and actual cheese yield (0.929032), while the mean positive correlation found between protein content in milk and actual cheese yield (0.613141), lactose content in milk and actual cheese yield (0.651317), and between dry matter content of milk and actual cheese yield (0.651956)
Summary
The chemical composition of milk is one of the most important factors in obtaining a products of milk. In order to get good cheese, milk quality must have good physical-chemical properties and that comes from healthy cows. The amount and composition of milk is influenced by numerous factors, such as animal breed, stage and number of lactation, diet, animal age, health status of animals, climate, M. Given that fat and protein (casein) are basic ingredients of cheese, it is their share in the milk of exceptional importance. According to the Regulation on quality and other requirements for milk, dairy products, milk products and composite starter cultures, SRJ, 26/2002, milk of cows must contain at least 3.2% fat, 2.9% protein and at least 8.5% dry matter without fat. The largest share of milk is water and its content varies from 86% to 89%
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