Physicochemical and sensory features of acid curd cheese (tvarog) produced from goat's milk and mixture of cow's and goat's milk
2010
Dmytrow, I. | Mituniewicz-Malek, A.,Zachodniopomorski Uniwersytet Technologiczny, Szczecin (Poland). Zaklad Technologii Mleczarskiej | Dmytrow, K.,Uniwersytet Szczecinski, Szczecin (Poland). Katedra Ekonometrii i Statystyki
Physicochemical and sensory features were analyzed of the acid curd cheese (tvarog) produced from goat's milk and a mixture of goat's and cow's milk during a 3-week storage at a temperature of 5 +/- 1 degree C. Four variants of tvarog cheese were produced. It was found that the tvarog cheeses differed from each other in their sensory features, content of fat, active acidity, and potential acidity. The samples analyzed had a normative chemical composition and along with the per cent content of the goat's milk in the processed milk, the content of water increased simultaneously. The reported decrease in the titratable acidity was statistically significant, whereas the time of storing the cheeses did not impacted the pH level of the samples analyzed. The highest hardness had the tvarog cheese made from cow's milk and the lowest: made from goats milk. The differences in the hardness of samples made from the mixture of the two milk kinds appeared to be statistically significant
显示更多 [+] 显示较少 [-]