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Influence of the amount of citric acid addition on the composition, yield and sensory properties of Skuta

The production of albumin cheese Skuta includes coagulation of whey proteins by a combined activity of citric acid and heating to 90 °C. Since the maximum level of citric acid as an additive is not defined, but is added by good manufacturing practice (quantum satis principle), this study aimed to determine the effect of different amounts of citric acid on the physico- chemical and sensory properties of Skuta and its yield. Whey, generated as a by-product during Škripavac cheese production, was used for production of Skuta with the addition of different amounts of citric acid (20, 30, 40, 50, 60, 70, 80 g/100 L whey). Physico-chemical analyses of whey and Skuta included the contents of dry matter, milk fat, protein, lactose and pH value. Fat and protein recovery and actual yield were determined by calculation. The sensory properties were evaluated by a panel of 5 experts using a scoring system. Statistical data processing was performed by the statistical program SPSS. Significant influence of the amount of citric acid to the content of dry matter (P<0.01), milk fat (P = 0.05), protein (P<0.05), water in the non-fatty matter (P<0.01) and pH value of Skuta (P<0.01) was found. The decrease in protein and fat content in Skuta produced with the addition of ≥ 50 g of citric acid is a result of lower pH value (<5.80) of whey, which is not suitable for protein coagulation (lower recovery). However, it causes binding of water to the curd, which resulted with higher yield (P<0.01), but scores for consistency and taste of such Skuta are significantly reduced (P<0.01).

albumin cheese Skuta, citric acid, composition, sensory properties, yield

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