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INFLUENCE OF STARTER CULTURE, TEMPERATURE AND PROCESSING TECHNOLOGY ON THE QUALITY OF MACEDONIAN WHITE BRINED CHEESE.

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Titel: INFLUENCE OF STARTER CULTURE, TEMPERATURE AND PROCESSING TECHNOLOGY ON THE QUALITY OF MACEDONIAN WHITE BRINED CHEESE.
Alternate Title: Uticaj starter kulture, temperature i obrade na kvalitet makedonskog belog salamurenog sira.
Autoren: Sulejmani, E.1 erhan.sulejmani@unite.edu.mk, Musliu, Z. H.2, Srbinovska, S.3
Quelle: Biotechnology in Animal Husbandry. 2014, Vol. 30 Issue 4, p579-588. 10p.
Publikationsart: Article
Schlagworte: Bacterial starter cultures, Cheese analysis, Effect of temperature on food, Process optimization, Lactobacillus delbrueckii
Author-Supplied Keywords: Lactose
starter-culture
white cheese
Abstract (English): The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process and yogurt as starter-culture gained along processing of previous day (MWCK), freeze dried culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 3:1; F–DVS YF–3331 Yo-Flex version: 2 PI-EU-EN (MWCB1), and (MWCB2) with same starter culture as previous but whith 5 minute earlier processing of curd and temperature of curdling at 39°C. As ripening progressed, titratable acidity (°SH), salt and protein contents of the (MWCB2) treatment continuously increased, whereas their fat-in-dry-matter and lactose contents decreased. In same production conditions depending on the used temperature. Way of processing and starter cultures the cheese from (MWCB2) treatment was with highest acidity of 66.63 ± 2.73oSH until the end of ripening of the cheese. Moisture of cheeses remained stable during ripening. The pH of cheese at the 1 day of ripening, which decreased by increasing the temperature of curdling (5.03, 5.11 and 5.00 for MWCK, MWCB1 and MWCB2, respectively), significantly (P < 0.05) affected most of the chemical characteristics of cheese. The content of salt at the end of storage at (B1) and (B2) variant is 5.23 ± 0.31 and 5.52 ± 0.31 respectively. Higher temperature of curdling decreased moisture and pH, whereas cheese protein content increased. The consumption of milk for production of a 1 kilogram of cheese ranged from 7.8 to 8.3 liters of milk. It was concluded that starter cultures have possstively influenced and improved the quality of white cheese. [ABSTRACT FROM AUTHOR]
Abstract (Bosnian): Uticaj starter kultura, temperature koagulacije i tehnologije prerade na sastav, prinos sira i proces optimizacije makedonske belog sira (MWC) je ispitivan tokom 60 dana zrenja. U okviru tri tretmana, sir je napravljen korišćenjem tekućeg tehnološkog procesa i jogurt kao starter kulture dobijen u obradi prethodnog dana (MWCK), zamrznuto osušenih kultura Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus 3:1; F - DVS IF -3331 Jo - Flek Verzija: 2 PI - ES - RU MWCB1) i ( MWCB2) sa istim starter kulturama kao i prethodni, ali je pet minuta ranije tretman i temperatura koagulacije na 39°C. Kao sazrevanja napreduje, titraciona kiselosti (°SH), soli i sadržaj proteina (MWCB2) raste, dok se masti u suvoj materiji i sadržaj laktoze smanjuje, u istim proizvodnim uslovima zavisno od upotrebljene temperature. Način obrade i starter kultura sira (MWCB2) varijante je sa najvećom kiselosti 66.63 + 2.73oSH do kraja zrenja sira. Vlažnost sira je ostala stabilna tokom zrenja. pH sira na prvi dan zrenja, koji je smanjen povećanjem temperature koagulacije (5.03, 5,11 i 5.00 za MWCK, MWCB1 i MWCB2), značajno (p <0,05), koje su uticale na hemijske karakteristike sira. Sadržaj soli na kraju skladištenja u (MWCB1) i (MWCB2) varijante je 5.23 ± 0.31 i 5.52 ± 0.31, respektivno. Viša temperatura zgrušavanja smanjuje vlagu i pH, dok se sadržaj proteina povećao. Potrošnja mleka za proizvodnju 1 kilograma sira kretala se od 7.8 do 8.3 litara. Zaključeno je da je korišćenje starter kultura uticalo na poboljšanje kvaliteta belog sira. [ABSTRACT FROM AUTHOR]
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Author Affiliations: 1Faculty of Food Technology and Nutrition, Tetovo, Macedonia
2Faculty of Veterinary Medicine, Skopje, Macedonia
3Faculty of Agriculture Science and Food, Skopje, Macedonia
ISSN: 1450-9156
DOI: 10.2298/BAH1404579S
Dokumentencode: 100463066
Datenbank: Veterinary Source
Beschreibung
Abstract:The effect of the starter culture, temperature of curdling and processing technology on the composition, cheese yield and process optimization of Macedonian White cheese (MWC) was studied during 60 days of ripening in brine. Three treatments of cheese were made using current technological process and yogurt as starter-culture gained along processing of previous day (MWCK), freeze dried culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus 3:1; F–DVS YF–3331 Yo-Flex version: 2 PI-EU-EN (MWCB1), and (MWCB2) with same starter culture as previous but whith 5 minute earlier processing of curd and temperature of curdling at 39°C. As ripening progressed, titratable acidity (°SH), salt and protein contents of the (MWCB2) treatment continuously increased, whereas their fat-in-dry-matter and lactose contents decreased. In same production conditions depending on the used temperature. Way of processing and starter cultures the cheese from (MWCB2) treatment was with highest acidity of 66.63 ± 2.73oSH until the end of ripening of the cheese. Moisture of cheeses remained stable during ripening. The pH of cheese at the 1 day of ripening, which decreased by increasing the temperature of curdling (5.03, 5.11 and 5.00 for MWCK, MWCB1 and MWCB2, respectively), significantly (P < 0.05) affected most of the chemical characteristics of cheese. The content of salt at the end of storage at (B1) and (B2) variant is 5.23 ± 0.31 and 5.52 ± 0.31 respectively. Higher temperature of curdling decreased moisture and pH, whereas cheese protein content increased. The consumption of milk for production of a 1 kilogram of cheese ranged from 7.8 to 8.3 liters of milk. It was concluded that starter cultures have possstively influenced and improved the quality of white cheese. [ABSTRACT FROM AUTHOR]
ISSN:14509156
DOI:10.2298/BAH1404579S