Optimization of production of cheese with white noble molds. [M.Sc. thesis] | Optimizacija proizvodnje sira sa plemenitim bijelim plijesnima. Magistarski rad
2008
Cetojevic, D.
The aim of the work was to produce cheese with white noble molds from quality and microbiologically safe goat, cow, and mixed milk. Our research was more focused on goat milk, whose primary production is in expansion, whereas research as to its utilization into delicacy cheeses, such as cheese with white noble molds, has so far been scarce. The research show that raw milk was in accordance with EU 92/46/EEC directive. By optimizing the process (all of its major phases), the production of cheese with the specific sensory characteristics and microbiologically safe quality was defined. The possibility of using starter cultures MM 100 and TA052 as well as Geotrichum candidum and Penicillium camemberti molds, animal-based chymosin rennet and a selected technological treatment was investigated. Optimization of the production process regarding cheese with noble molds is based on factors which stimulate surface development of molds. The chemical composition of cheese show that semi-soft cheese was obtained (average water in the fat free matter of cheese was 61-69%), fatty cheese (45-50% of fat in the dry matter of cheese). With respect to the composition of fatty acids, it can be said that goat cheese is healthier food than cheese made from cow milk. By combination of supplements of cultures, molds and rennet as well as technological process with specific methods for Camembert-type cheese along with implementation of HACCP system enabled obtaining of cheese which had characteristic features and which is safe for the health of consumers. The presence of Listeria monocytogenes as well as Bacillus cereus was not found.
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