Original scientific paper
Influence of milk retentate used for feta cheesemaking on cheese yield and composition
Marija Šćuric
; "Sirela" Industrija mliječnih proizvoda, V. Sredice 11, 43000 Bjelovar
Abstract
The effect of milk retentate used for feta cheesemaking on cheese yield and comoposition was studied. Hypothesis that coagulation of retentate, compared to milk coagulation, achieves better cheese yield not changing its composition was proved. The same bulk milk was used in retentate preparation and in control traditional feta cheesemaking. The experiment was carried out under industrial conditions. To produce 11 groups of retentate feta cheese samples 66001 of milk retentate was used, and to produce 11 groups of control cheese samples 38500 l of milk. Results of milk, retentate and cheese samples analysis, cheese yield determinations and sensory evaluation of cheese samples 15th and 45th day after production as well the results of statistical analysis of mentioned data proved hypothesis that retentate coagulation achieves better cheese yield and did not prove the hypothesis that different cheesemaking would not influence cheese composition and quality. Score in sensory evaluation of retentate cheese samples 45 days after production were not as good as control samples and did not prove the hypothesis that different cheesemaking would not influence cheese composition and quality. Score of sensory evaluation of retentate cheese samples 45 days after production were not as good as milk cheese samples.
Keywords
feta cheese; retentate and milk cheesemaking; cheese yield; cheese composition; sensory evaluation of cheese quality
Hrčak ID:
95954
URI
Publication date:
4.11.1991.
Visits: 1.625 *