Influence of casein-whey proteins complex formation on semi-hard cheese yield
2005
Jovanovic, S.T. | Barac, M.B. | Macej, O.D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia and Montenegro))
The use of more severe treatment of milk (temperatures higher than 85 deg C for 10 min. and longer) in cheese making production cause the formation of chemical complex between casein and serum proteins. These complexes are known as coaggregates of milk proteins. Due to the complex formation, serum proteins are incorporated in curd. Obtained cheese has different texture and taste in relation to traditional cheeses. The research has shown that except for the protein-protein complex formation, the interaction between proteins and adsorption layer of fat globules also occurred. Consequently, fat globules are not only physically incorporated in protein matrix. Due to this, low content of fat crosses into the whey. One of the major preferences obtained during coaggregates formation are higher degree of milk protein and fat utilization, higher yield and higher biological value of cheese. In this work, the change of yield and weight loss during different phases of production (after pressing, salting, and ripening) of semi-hard cheese based on coaggregates has been researched. Yield of experimental cheese after pressing was 14.52%, while after salting was 14.17%. During the ripening (15, 30, 60 and 120 days) the yield decreased. The average values were 12.26%, 12.03%, 11.89% and 11.58%, respectively. During experimental cheese production the higher yield in relation to the traditional cheese making process has been obtained.
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