Influence of milk heat treatment on the proteolitic changes during cheese ripening
2005
Djerovski, J. | Vladisavljevic, G. | Pudja, P.(Poljoprivredni fakultet, Beograd - Zemun (Serbia and Montenegro))
The main objective of this research was to investigate the influence of milk heat treatment on the profile of proteolytic changes during cheese ripening. The cheeses were manufactured with different milk heat treatments: - 65 deg C/20 min. (cheese A) and 95 deg C/5 min. (cheese B). The effect of milk heat treatment on the proteolytic changes was observed through dynamics of water soluble nitrogen (WSN) and soluble nitrogen in 5% PTA (SN in 5% PTA). The cheeses based on milk protein coaggregates showed different dynamic of proteolitic changes than cheeses made from milk heat treated by standard pasteurization. The content of WSN showed typical increase with intensive progress during first days of ripening and slowly retard in later phases of cheese ripening. The dynamic of WSN of cheese B differs with atypical figures (uniform increaase of WSN during cheese ripening). The content of WSN of cheese B was higher (669.85 mg%) than content of WSN of cheese A at the end of cheese ripening. The cheese A differs with intensive increasing of SN in 5% PTA. The content of SN in 5% PTA of cheese A was higher (1.53 times) than same of cheeses made of milk in which coaggregates were formed.
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