Tag Archives: cheese

357-368 T. Balabanova and M. Ivanova
Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters
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Relationship between somatic cell count in goat milk and mature Kashkaval cheese parameters

T. Balabanova and M. Ivanova*

University of Food Technologies, Technological Faculty, Department of Milk and Dairy Products, 26, Maritsa Blvd., BG4002 Plovdiv, Bulgaria
*Correspondence: mihaela_18bg@abv.bg

Abstract:

It is challenging to ensure Kashkaval cheese consistent quality during the production process which is directly correlated to the somatic cell count (SCC) and bacterial presence. This is one of the most popular and widely discussed topic areas in the dairy industry. SCC is used to limit the inflammatory process and to predict the health status of the animal’s mammary glands. The objective of this study was to evaluate the quality characteristics of mature Kashkaval cheese was produced from goat milk with different SCC (below 1,200 thous cells mL-1 – group I (low), above 1,750 thous cells mL-1 – group II (high) and up to 1,600 thous cells mL-1 – group III (medium)) and samples were evaluated on the 1st and 60th day of ripening by chemical, microbiological and sensory profile. The results showed a significant relation (P < 0.05) between the levels of SCC and Kashkaval cheese water content during ripening. For all analysed samples, the total lactic acid bacterial count was the highest between the 15th and 45th day of ripening and reached values up to 6.0 log cfu g-1. Pathogenic microorganisms (Listeria monocytogenes, Coagulase-positive staphylococci) and coliforms were not detected. The highest number of psychrotrophic microorganisms was observed in Kashkaval samples with high SCC. The sensory evaluation revealed a higher score for cheese samples with low and medium SCC in comparison to the cheese sample with a high SCC.

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1358–1368 N. Moiseev, E. Suchkova, N. Iakovchenko
Possibility of using reconstituted milk in manufacture of cheese with cheddaring and cheese curd stretching
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Possibility of using reconstituted milk in manufacture of cheese with cheddaring and cheese curd stretching

N. Moiseev, E. Suchkova, N. Iakovchenko*

ITMO University, 191002, Lomonosova Street 9, Saint-Petersburg, Russia
*Correspondence: frack@mail.ru

Abstract:

The use of reconstituted milk may significantly increase the possibility of cheese manufacture and limited irregular milk supplies for cheese making plants. Data collecting and analyzing revealed that there are cheese technologies with cheddaring and cheese curd stretching accompanied by partial replacement of natural milk by reconstituted. Therefore, the aim of this research is to develop the technology of cheese with cheddaring and curd stretching made from reconstituted milk as the main raw material. A comparative study of physicochemical characteristics of five dry milk powder samples obtained from different producers and natural milk has been carried out. The choice of reconstituted skimmed milk as the raw material is explained; its quality is assessed and the process parameters of milk reconstitution are chosen. It is recommended to combine holding of reconstituted skimmed milk and milk ripening. Cheddaring is known to be a fairly time-consuming process, the use of starter cultures during reconstituted milk ripening can intensify this process. The process of milk ripening has been carried out at 16 °C for 10 h using the manufacturer’s recommended dosages of starter cultures. The best results have been obtained when Lyofast MOT 092EE is used. Milk ripening is found to be a very important operation for the production of cheese with cheddaring and cheese curd stretching made from reconstituted milk.

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409-414 K. Koppel , E. Chambers IV, D. H. Chambers
Flavour and Acceptance of Estonian Cheeses
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Flavour and Acceptance of Estonian Cheeses

K. Koppel¹ ², E. Chambers IV³, D. H. Chambers³

¹Tallinn University of Technology, Department of Food Processing, Ehitajate tee 5, 19086, Tallinn, Estonia
²Competence Center of Food and Fermentation Technologies, Akadeemia tee 15B, 12618, Tallinn, Estonia, email: kadri@tftak.eu
³The Sensory Analysis Center, Kansas State University, Justin Hall, Manhattan, Kansas 66506-1407, email: eciv@ksu.edu, delores@ksu.edu

Abstract:

The flavour and acceptance of locally manufactured cheeses in Estonia were studied. The 36 cheeses, varying in texture, manufacturing technology, fat content, and additives, were described by 32 flavour attributes. Estonian cheese was described as milky and buttery, with sweet aromatics, occasionally with biting and butyric acid aromatics. The cheeses are usually not highly aged, and thus do not have dominant astringent or bitter sensations found in cheeses from other countries. Based on a cluster analysis of the flavour of the cheeses, four were chosen for an acceptance study. One hundred and eleven consumers in Estonia tested the four cheeses. Cluster analysis of the consumers’ liking scores indicated two clusters of consumers, one cluster preferring the younger cheeses and the second cluster preferring more aged cheeses. The study provides information concerning cheese flavour and preferences in an area of Eastern Europe which has been lacking in previous literature.

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