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English :
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A study on impact of cold storage on composition and quality of milk and the manufactured soft cheese
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Arabic :
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دراسة علي تأثير حفظ اللبن مبردا علي تركيب وخواص اللبن والجبن الطري الناتج
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| Abstract |
In part III, Domiati cheese was made from cold stored buffalo's milk
without (The control cheese) and with some pretreatments. The applied
treatments before cold storage of milk were thermization, TH (Sec. A), activation of the LP-system, ALPS (Sec. B) and inoculation with lactic acid bacteria, LAB)Sec. C). The recorded results can be summarized in the following:
1-TH improved RCT of salted milk and significantly increased recovery of fat and protein in the resultant cheese.
2- Yield of fresh cheese was significantly increased, whereas the loss in cheese weight after pickling was significantly decreased by TH.
3- TH greatly minimized effect of cold storage on pH and acidity of the fresh cheese and significantly decreased the rates of decrease and increase of pH and acidity during cheese pickling, respectively.
4- Fat content was obviously decreased in fresh and pickled cheese when it was made from cold stored milk. TH minimized such decrease in both cases.
5- TYF A and TBA values were always higher in cheese made from cold stored mille TH greatly decreased the mentioned values to be nearly comparable to those of control cheese. TH had no pronounced effect on FFA content of the resultant cheese.
6- The proteolysis indices were always higher in cheese made from cold stored milk. TH greatly decreased the values of NPN/TN and SN/TN. Most of the FAA contents in pickled cheese were less when TH was applied. Subsequently, the total FAA content was much less in the resultant cheese.
7- Cold storage of cheese milk greatly decreased the scoring points of the different organoleptic properties of the resultant cheese, whereas TH increased them and improved quality of cheese.
8- ALPS significantly improved recovery of fat and protein in the resultant cheese made from cold stored milk. The highest figures were obtained when LP-system was activated in thermized cheese milk before its cold storage.
9- ALPS significantly increased the yield of fresh cheese made from cold stored milk and significantly decreased the loss in cheese weight after cheese pickling. The best results were obtained when LP-system was activated in thermized cheese milk before its cold storage.
10-ALPS controlled the increase of acidity and the decrease of pH in fresh and pickled cheese made from cold stored milk. An additional improvement was recorded when LP-system was applied in thermized cold stored cheese milk.
11-ALPS increased TS and fat content of cheese made from cold stored milk and applying thermization with LP-system gave values comparable to those of cheese made from fresh uncold milk.
12-Cold storage of cheese milk significantly increased the values of TVF A and TBA in the resultant cheese. ALPS decreased the rate of increase and the best results were recorded when ALPS was done in thermized milk before its cold storage. This was also recorded with respect to the relative concentrations of short chain FFA. These findings were completely true with respect to NPN/TN, SN/TN values as well as the FAA content.
13- The organoleptic properties of the resultant cheese were adversely affected by cold storage of milk. ALPS had an improvement effect in this respect. More improvement was recorded when thermization was involved in the treatment.
14- Fat and protein recoveries in fresh cheese were increased by increasing the amount of LAB added to cheese milk before its cold storage.
15- Adding LAB increased the yield of fresh cheese and decreased the loss of cheese weight after pickling. The higher the amount of LAB added, the
higher was the yield of cheese and the lower was the loss in cheese weight.
16- Adding LAB had no significant effect on fat content of fresh and pickled cheese and had decreasing effect on their TVF A and TBA values. The higher the amount of LAB added, the lower were the recorded values.
17- Total saturated free fatty acids and short chain free fatty acids had lower relative concentrations in pickled cheese made from 0.3% LAB treated milk than that made from untreated cold stored milk.
18- Adding LAB had no pronounced effect on protein content of the resultant cheese and had decreasing effect on the NPN/TN and SN/TN values. The higher the amount of LAB added, the lower were the recorded values. The total free amino acid content was less in 0.3% LAB treated cheese than the control one.
19- Adding LAB improved the organoleptic properties of the resultant fresh and pickled cheese.
In conclusion, treatment of cheese milk before its cold storage is a quite important for improving quality of the resultant cheese. Choise one of the applied treatments i.e. carrying out thermization or activation of the LP-system or seeding milk with LAB depends on possibility of such application. Cost of applying should be taken in consideration.
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| Publication year |
2002
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| Pages |
PP.221
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| Availability location |
مكتبة معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
785
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| Organization Name |
Animal Production Research Institute (APRI)
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| Country |
Egypt
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| Author(s) from ARC |
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AGROVOC
TERMS |
Acidity.
Cheese.
Cold storage.
Fats.
Lactic acid bacteria.
Ph.
Pickling.
Proteins.
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| Publication Type |
PhD Thesis
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