Effect of milk pasteurization, pressing of the curd and length of storage on the quality of processed cheese
2001
Landingin, L.J. | Parducho, R.R.
The quality of the curd and the corresponding processed cheese were evaluated using the chemical components (fat, pH, protein, moisture and salt), organoleptic qualities and microbial qualities as parameters affected by pasteurization pressing and ripening of curd. Four trials of two hundred kilograms milk each coming from the herd of the Dairy Training and Research Institute (DTRI) [College, Laguna, Philippines] was divided into two lots of one hundred kilogram each, raw milk (Tr) and pasteurized milk (Tp) and were made into curd. The curd were further divided into two lots of drained (Tr1 and Tp1) and pressed (Tr2 and Tp2) curd and both aged for 25, 19 and 13 days. No significant difference (=0.05) in fat, protein, and moisture were observed whether curd was made from pasteurized milk or not. The pH and protein of the pressed curd and the protein content of the corresponding processed cheese were significantly higher (=0.05) while their fat content significantly lower than drained curd and the corresponding processed cheese. The moisture content of the curd whether pressed or drained and the moisture, salt and pH of the corresponding processed cheese made were not significantly different. Except for the fat content of the processed cheese from the pressed curd, storage of curd even until the 25th day had no significant effect on fat, moisture, pH and protein content of the curd and processed cheese. The protein content of the drained curd and the processed cheese were likewise not affected. The curd from pasteurized milk developed flavor slower than curd from raw milk, hence, can keep much longer than 25 days. The curd from raw milk ripened as early as 13 days produced processed cheese with good flavor and texture. Microbial content of processed cheese from pressed curd was significantly lower (=0.05) than from drained curd. Storage of the curd either 13, 19 or 25 days resulted to a processed cheese with a significantly variable coliform, yeasts and molds and total count, except for the year and molds count of processed cheese from pressed curd
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