engleski

The influence of milk standardisation on the sensory properties of Škripavac cheese

The modern cheesemaking includes standardisation of milk which means adjusting the content of protein and milk fat to the optimal ratio of 0.9 : 1 by addition of skimmed milk powder (SMP) or skimming the part of milk fat. In contrast, milk standardisation is not carried out in small scale dairy plant cheese production, which could lead to the lesser financial profit for the farm. Due to the fact that any treating of milk for cheese production can influence the sensory characteristics of cheese, the aim of this study was to determine the influence of milk standardisation on the sensory properties of Škripavac cheese. For the needs of the experiments, in the small scale dairy, 10 batches of Škripavac cheese were produced. The milk of each batch was divided into three categories: milk for cheese production without standardisation (1) ; milk for cheese production with standardised ratio protein : fat = 0.9 : 1 by the addition of SMP (2), and by skimming the part of milk fat (3). The sensory evaluation of cheeses was performed as a blind sensory test done by consumers (17) familiar with Škripavac cheese properties, whereby they filled questionnaire. The results showed that 81% of evaluators recognised differences between cheeses. Cheese 2 was assessed with the highest score (4.05), while cheeses 1 and 3 were scored with 3.87 and 3.93, respectively (p<0.15). The difference in the taste of cheeses was determined, while there were no differences in the colour and odour between cheeses. It could be concluded that milk standardisation could have positive effect on the sensory properties of cheese.

milk standardisation, milk powder, fat separation, sensory properties, Škripavac cheese

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