Distribution of milk components into blue-veined cheese of Gorgonzola type
2006
Seratlic, S.V.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Macej, O.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Jovanovic, S.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Barac, M.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju)
In this paper, the distribution of milk components into cheese and cheese whey was examined. The samples of whey were taken in 3 phases: after the cutting of coagulum, after 50% of whey drainage and at the end of drainage, where the samples have labeled as whey 1, 2 and 3. The distribution of total solids, milk fat, proteins and mineral matters from milk to cheese after production and cheese whey was examined. According to results, about 46% of total solids, 82% of milk fat, 65% of proteins and 37% of mineral matters have transferred from milk to Blue sapphire cheese, while the distribution of the same constituents into Blue birch cheese was ca. 49%, 87%, 67% and 35%, respectively.
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