FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2013

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https://oa.zut.edu.pl/handle/20.500.12539/732

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Przeglądaj FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2013 wg Temat "acid tvarog cheese"

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    PozycjaOpen Access
    Wpływ zawartości suchej masy w mleku na skład oraz cechy sensoryczne twarogu kwasowego
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2013) Siemianowski, Krzysztof; Szpendowski, Jerzy; Bohdziewicz, Krzysztof; Kołakowski, Piotr; Pawlikowska, Katarzyna; Żylińska, Joanna; Bardowski, Jacek Karol; Katedra Mleczarstwa i Zarządzania Jakością, Uniwersytet Warmińsko-Mazurski w Olsztynie; Katedra Mleczarstwa i Zarządzania Jakością, Uniwersytet Warmińsko-Mazurski w Olsztynie; Katedra Mleczarstwa i Zarządzania Jakością, Uniwersytet Warmińsko-Mazurski w Olsztynie; Danisco-Biolacta, Olsztyn; Danisco-Biolacta, Olsztyn; Instytut Biochemii i Biofizyki, Polska Akademia Nauk, Warszawa; Instytut Biochemii i Biofizyki, Polska Akademia Nauk, Warszawa
    The aim of this paper was to analyze the effect of the dry matter in milk on the sensory properties of acid tvarog cheese. Acid tvarog cheeses were produced from reconstituted milk of varied dry matter contents, prepared from skimmed milk powder. Dry matter, protein, lactose and ash content were determined in the milk, tvarog cheese and whey. Active and titratable acidity were measured in milk curds and tvarog cheeses. The sensory analysis of tvarog cheeses was carried out with the grading method. The increase in the dry matter content in milk did not significantly modify the protein retention in the product. The value of titratable acidity of tvarog cheeses was proportionally correlated with the content of dry matter in milk. The content of dry matter in the raw material had a varied effect on the sensory properties of tvarog cheeses. The values responsible for cream color, hardness, grain size, sweet flavor, milk powder aftertaste and aroma intensity increased with an increase in the dry matter content, while the values of whey leakage, appearance homogeneity, elasticity, clamminess, flavor purity and intensity as well as acidic odor decreased.