Titrable acidity and mineral matter dynamics during ripening of semi-hard cheese based on milk protein coaggregates
2006
Jovanovic, S.T.(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) | Barac, M.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju) | Vucic, T.R.(Poljoprivredni fakultet, Beograd - Zemun (Serbia). Institut za prehrambenu tehnologiju i biohemiju)
Considering great influence on rheological properties of cheese, titrable acidity dynamics and mineral matter content during ripening of cheese based on milk protein coaggregates were investigated in this research. pH value of experimental cheese in researched period was 5.55-5.08, and titrable acidity was 112.70-229.50 deg T, respectively. Comparing to literature data, it could be concluded that pH value of experimental cheese had reduction trend during ripening. After 4 months of ripening, pH value was lower, comparing to Dutch type cheeses made traditionally. Low pH value influenced on changed texture of experimental cheese, which did not have significant plasticity. Calcium content after production was 24.12 mg/g of proteins, and after 2 months of ripening 26.80 mg/g of proteins, respectively. Lower content of Ca/g of proteins in experimental cheeses, comparing to cheeses made traditionally, is consequence of modified production of these cheeses, low pH value at milk coagulation, above all. Comparing to semi-hard cheeses made traditionally, experimental cheese are differ by their sensory and rheological characteristics.
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