The correlation between hygienic parameters of milk and weight loss of semihard cheese
2011
Bojanić-Rašović, M., Biotechnical Faculty, Podgorica (Montenegro) | Mirecki, S., Biotechnical Faculty, Podgorica (Montenegro) | Nikolić, N., Biotechnical Faculty, Podgorica (Montenegro) | Katić, V., Faculty of Veterinary Medicine, Belgrade (Serbia) | Rašović, R., ZZ Cijevna, Podgorica (Montenegro)
The purpose of the paper was to examine weight loss and correlation between total bacteria count and the somatic cells count and weight loss of semihard naturally dried cheese, product of dairy plant ZZ Cijevna in Podgorica (Montenegro). Weigt loss was calculated on the base of difference in mass of cheese at the beginning of ripening and after specified period of ripening, exposed in percents. Examination of weight loss was done on total six product series of cheese during 60 days of ripening on temperature 14.2 deg C and RH of 89%. Obtained average values for weight loss of cheese were: after 10 days 4.723%, 20 days 8.789% and after 30 days of ripening 11.020%. Weight loss of cheese in period of ripening 10-20 days was 4.266%, in period 20-30 days 2,445% and in period of ripening 30-60 days 5.507%. The total bacteria count in milk was determined on apparatus BactoScan FC 100 and the somatic cells count on apparatus Fossomatic 5000. The middle positive correlation between somatic cells count in milk and weight loss of cheese in period 1-10 days of ripening (0.69156), as well as middle positive correlation (0.767336) between total bacteria count and weight loss of cheese 1-10 days of ripening were determined. The obtained results show that weight loss of cheese was highest in period 1-10 days of ripening and that there is significant influence of hygienic quality of milk on weight loss of cheese and economy of production.
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