Izvorni znanstveni članak
Variations in the composition of milk in dairy industry "Zdenka" - the influence on yield and quality of Emmenthal cheese
Đuro Veselinović
; DP "Zdenka" PPI Veliki Zdenci
Sažetak
This study was carried out in order to observe the variations in protein contents, milk fat contents and titratable acidity (in degrees S. H.) of raw milk from commercial collection region of Dairy industry "Zdenka" and in order to contribute to the knowledge of their influence on yield and quality of produced Emmenthal cheese. Raw milk was delivered by about 12000 producers. Investigation was conducted from the beginning of 1980 to the end of 1982. A total of 1026 samples of raw collected milk, 1096 samples of whey and 1096 samples of Emmenthal cheese fresh from the brine bath was analysed. Collected samples of raw milk contained 2.75% to 3.28% of total protein, 3.55% to 3.69% of milk fat in standardized milk prepared for cheese production. Degrees of titratable acidity (S. H.) varied from 6.80 °SH to 8.07 °SH. Differences between average monthly contents of total protein and milk fat were mainly significant and the differences between average monthly values of degrees S. H. were mainly not significant. Whey samples contained 6.10% to 7.50% of total solids, 0.40% to 0.80% of milk fat and 0.20% to 0.80% of curd grains. Emmenthal cheese samples contained 65.49% to 66.49% of total solids, 26.65% to 28.65% of total protein and 45.35% to 47.52% of fat in total solids. To produce 1 kg of cheese fresh from the brine bath 11.80 to 12.18 litres of milk was used and average monthly cheese yield varied from 8.21% to 8.47%. The differences between monthly average yield were mainly not significant.
Ključne riječi
composition and titratable acidity; collected raw milk (total protein, milk fat); composition of whey (total solids, milk fat, curd grains); composition ol Emmenthal cheese (total solids, total protein, milk fat, fat in total solids); cheese yield
Hrčak ID:
95473
URI
Datum izdavanja:
9.9.1992.
Posjeta: 949 *