The influence of milk heat treatment on cheese characteristics made from ultrafiltrated milk, 1: Method of production and pH changes during cheese ripening
1997
Pudja, P.D. (Poljoprivredni fakultet, Beograd (Yugoslavia)) | Guinee, T.P.
Four cheeses were made from milk subjected to different heat treatment: A (72 deg C, 15 sec); B (77 deg C, 120 sec); C (85 deg C, 120 sec); and D (100 deg C, 120 sec). Final cheese composition corresponds to hard to semi-hard cheeses with MFFC ranging among 54.26 to 58.15. With the increase of milk heat treatment, a stronger curd scalding and lower pH at coagulation was implemented to provide a desirable level of whey expulsion. Calcium content of cheeses was decreased so some extent by preacidification prior ultrafiltration in order to decreases the firmness of the gel network. Initial pH values were 5.28; 5.22; 5.05 and 5.01 for cheeses A, B, C and D, respectively, while final cheese pH values after 24 weeks of maturation were 5.94; 5.43; 5.10 and 5.10.
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