Izvorni znanstveni članak
The possibilities of the production of fresh soft cheese produced from concentrated milk
Ljerka Kršev
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Andrija Vrdoljak
Sažetak
The possibilities of usage of UF concentrated milk for fresh soft cheese production are investigated. For condensing of milk the UF pilot module type DDS-20-1.8 with GR 61 PP membranes of 0.72 rn2 is used. Skim milk and whole milk is concentrated to 15.5, 14 and 12% of dry non-fat matter (concentration factors 2.8, 2.4 and 1.85). Samples of fresh soft cheese, produced from UF concentrated milk which contained over 12% of dry non-fat matter, had very strong and fragile coagulum; they had high percent of dry matter and didn't have the taste and aroma characteristic for the fresh soft cheese of desired type. Results of the reviewing of fresh soft cheese produced from the milk which has been soured before the UF process (pH 5.9) and then concentrated to 12%) of dry non-fat matter, show that it is possible to produce the cheese with desired characteristics from UF concentrated milk and to manage improvements and savings in the production process.
Ključne riječi
fresh soft cheese; concentrated milk
Hrčak ID:
101191
URI
Datum izdavanja:
1.2.1988.
Posjeta: 940 *