Ripening process and quality of Trappist cheese. [M.Sc. thesis] | Proces zrenja i kvalitet trapist sira. Magistarska teza

In this work all the phase of technological processes during the production of Trappist cheese are described, and the special accent is pointed at cheese ripening. Ripening is very complexed process, based on breakdown protein, fat and carbohydrates, after which some release compounds have influence on taste and texture of cheese. Ripening is determined with: quality of milk, additives, technological process, ripening condition... The three assays in which the Trappist cheese was produced with different kind of cultures and rennet (microbiological and natural) were made, with or without added color. The cheese ripened during 90 days on three different ways – nature, coated and in folio. In this work the changes during ripening of Trappist cheese are controlled. We also followed the influence of production – pH of whey which is drained from curd, control of salt: moisture, pH after brining etc. The chemical and physical examination of raw milk as well as finished product were made. At the end the sensor characteristic was made and the significance of different ways of cheese ripening on randman of produced Trappist cheese was tested. According to the results it is prominently that different types of cheese ripening react on quality and on chemical characteristic of Trappist cheese, especially on content of dry matter, moisture, moisture in dry matter without fat and fat in dry matter. Average values of those parameters: nature cheese-dry matter 61.54%, moisture 38.46%, moisture in dry matter without fat 54.33%, fat in dry matter 47.43%, coated cheese-dry matter 60.06%, moisture 39.93%, moisture in dry matter without fat 56.43%, fat in dry matter 48.60%, cheese in folio – dry matter 58.53%, moisture 41.47%, moisture in dry matter without fat 58.07% and fat in dry matter 48.82%. The greater influence of ripening process was explicit on sensor characteristics and randman of finished product. All ripened cheeses had high sensor values so they were classify in I-E class of quality, but nature Trappist cheese which ripened naturally had the best characteristics. Opposite to those results the cheese in folio had the highest randman and the nature cheese had the lowest randman, which is also because of different ways of ripening.