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Pregled bibliografske jedinice broj: 90394

Optimisation of Manufacture and Quality of Cottage Cheese


Tratnik, Ljubica; Božanić, Rajka; Mioković, Goran; Šubarić, Drago
Optimisation of Manufacture and Quality of Cottage Cheese // Food Technology and Biotechnology, 39 (2001), 1; 43-48 (međunarodna recenzija, članak, znanstveni)


Naslov
Optimisation of Manufacture and Quality of Cottage Cheese

Autori
Tratnik, Ljubica ; Božanić, Rajka ; Mioković, Goran ; Šubarić, Drago

Izvornik
Food Technology and Biotechnology (1330-9862) 39 (2001), 1; 43-48

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cottage cheese; skim milk; ultrafiltration; composition; yield; sensory evaluation

Sažetak
Cottage cheese is a type of fresh soft cheese consisting of individual grains. The manufacture of Cottage cheese from control skim milk with 0.05 % fat (A), skim milk fortified with 1.5 % (w/v) skim milk powder (B), ultrafiltered skim milk with an average of 5.3 % protein (C) and 4.7 protein (D), as well as from reconstituted skim milk with an average of 11 % total solids (E), were investigated. The fermentation of skin milk was performed at 22 °C with 0, 5 % (v/v) mesophilic technical &laquo ; ; O&raquo ; ; type culture and without rennet addition. The variation of skim milk composition had an important influence on milk fermentation time (16.5-20.5 h), pH value of cheese curd and cutting (pH=4.45-4.82) and yield of cheese (14.6-34.3 % ; w/v). Control Cottage cheese (A), made from skim milk (~8.5 % total solids), had a higher content of water than defined (max. 80 %) by the International Standard. With increased total solids and protein content of cheese milk, the cheeses were higher in protein and ash content and, consequently, lower in water content. Cottage cheese curd made from ultrafiltered skim milk (C and D) were compared to other curds (A, B and E), slightly larger and firmer, more uniform in size and of porcelain shine. The dressing for salted and sweet Creamed Cottage cheese was prepared with commercial sour cream (12 % fat), salt (3 %) or sucrose (25 %) (W/W). All curd samples, mixed with sweet dressing (ratio of 3:2) the consistency became firmer during storage at 8 °C. Creamed Cottage cheese (C) prepared from ultrafiltered skim milk had, regardless of the type of dressing, the best sensory characteristics during the entire storage period of 14 days.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
058501
113001

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • Chemical Abstracts