Naslov
The possibilities of milk standardisation in the production of Škripavac cheese

Autori
Kalit, Samir ; Dolenčić Špehar, Iva ; Tudor Kalit, Milna ; Salajpal, Krešimir ; Samaržija, Dubravka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
51. hrvatski i 11. međunarodni simpozij agronoma

Mjesto i datum
Opatija, Hrvatska, 15.02.2016. - 18.02.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
milk standardisation; milk powder; fat separation; cheese yield; Škripavac cheese

Sažetak
In the traditional cheese production standardisation of milk is not a common procedure. The consequence of avoiding this step could be a lesser financial profit for the farm, due to reduced: proteins and fats utilisation, firmness of the curd and cheese yield. The aim of this preliminary study was to determine the effect of the milk standardisation on the chemical composition of Škripavac cheese and whey, as well as on the cheese yield. For the needs of the experiments, in the small scale dairy, 8 batches of Škripavac cheese were produced. The milk of each batch was divided into three categories: milk for cheese production without standardisation (control group) ; milk for cheese production with standardised ratio protein : fat = 0.9 : 1 by the addition of skimmed milk powder (SMP) ; milk for cheese production standardised to the ratio of protein : fat = 0.9 : 1, by skimming the part of milk fat. Adding of SMP or skimming the part of a cream had a significant effect on the content of fat (P < 0.01 ; P = 0.01) and proteins (P = 0.09 ; P < 0.01) in the cheese. The content of milk fat decreased after milk standardisation and the content of proteins increased in comparison to the control batch. Addition of the SMP did not result in a better utilisation of milk fat and proteins as expected, but the cheese yield increased significantly (P < 0.05) compared to the control cheese. Milk standardisation by skimming the part of the cream caused better utilisation of milk fat (P = 0.08), but the lower cheese yield resulted in the lesser utilisation of proteins and therefore in a lower cheese yield (P = 0.08). Milk standardisation by addition of SMP can provide the economic benefits in the production of traditional cheeses. On the contrary, the process of milk skimming can have a negative influence on the cheese yield due to the mechanical treatment of milk (separation), which is not usual in a traditional cheesemaking.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA