Izvorni znanstveni članak
The influence of the heating temperature of the curd on the ripening process of trapist cheese
Radosav Stefanović
; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Jovan Đorđević
Dragoslava Mišić
Dušica Petrović
Sažetak
Two lots of trapist cheese were produced with different heating temperatures of the curd (38 and 43 °C), and the data concerning and manufacture as well as the ripening of these cheeses are presented in this paper. Higher heating temperature caused a higher titratable acidity (20 °T) of the curd. At the age of 15 days the acidity was 24 °T higher and after this period the differences diminished as the result of the influence of other factors. It can be concluded that lower heating temperature contributed to a more moderate rise of acidity in the course of ripening. Higher heating temperature yielded cheeses with coarser body and with lower water content. The differences in water content at ages of 15, 30, and 45 days were 2.27%, 2.52% and 1.97% respectively. This means that lower heating temperature resulted in a more appropriate water content of the cheeses. The extent of protein break down was more pronounced in cheeses with higher heating temperature which is evident in higher degrees of ripeness as well. Trapist produced with lower heating temperature had appreciably better organoleptic and softer body characteristics than the cheeses of the other group.
Ključne riječi
trapist; ripening process; heating temperature of the curd
Hrčak ID:
111393
URI
Datum izdavanja:
2.4.1978.
Posjeta: 819 *