Wydanie 350(51)3 2019

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https://oa.zut.edu.pl/handle/20.500.12539/692

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Przeglądaj Wydanie 350(51)3 2019 wg Autor "Zielińska, Karolina"

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    The Effect of Casein Content in Raw Milk on Retention of Basic Ingredients in Pasteurized Milk and Raw Curd
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Salamończyk, Ewa; Młynek, Krzysztof; Zielińska, Karolina; Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Poland; Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Poland; Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Poland
    The aim of the experiment was to assess the effect of casein content in milk on cheese yield and the ability to retain the basic ingredients in the raw curds and their migration to whey. The research material was 61 samples of pasteurized milk from Holstein-Friesian cows. Only raw material of acidity in the range of 6.5–7.5°SH and meeting the cytological standards was included in the experiments. Milk was assigned to one of one of two classes of casein content (CCA). The threshold value of division of the raw material was set at 2.43%. The content of protein, fat, dry matter, solids-not-fat was determined in pasteurized milk, whey, raw curd. The higher content of casein in raw milk had a positive effect on the retention of basic ingredients in the pasteurized milk, raw curd at the same time lower protein content in whey. More cheese mass was obtained from milk with higher casein content. For reasons of milk processing practice, it should be recognized that in case of milk produced for cheese-making, the casein level should be casein content exceeding the 2.43%.