The influence of different factors on syneresis of rennet curd obtained from ewe's milk

• Autorzy: Bonczar G. , Grega T. , Domagala J. , Walczycka M. , Regula A.
• Języki publikacji: EN

Abstrakty

EN

Different factors affecting syneresis of rennet curd, made from ewe’s milk, were examined. The experimental factors were: pasteurisation, temperature and pH of milk, curd firmness, curd temperature and rate of curd temperature rise, time (after renneting). Also the effect of above mentioned factors on dry matter content, yield and texture of fresh cheeses was established. It was concluded that syneresis of pasteurised milk curd was lower in comparison to syneresis of raw milk curd. Temperature and milk pH, curd temperature and rate of curd temperature rise, time of measurement influenced significantly syneresis from rennet curd. The pasteurisation and pH of milk influenced the yield, texture and dry matter content of fresh cheeses.

Słowa kluczowe

EN

milk fermented drink; ewe milk; cheese production; pasteurization; rennet curd; pH; milk

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue2/food/art-05.html

Twórcy

autor

Bonczar G.

• Agricultural University of Krakow, Al.29 Listopada 46, 31-425 Krakow, Poland

autor

Grega T.

autor

Domagala J.

autor

Walczycka M.

autor

Regula A.

Bibliografia

• Alichanidis E., Polychroniadou A., 1995. Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view. Proceedings of the IDF Greek National Committee of IDF CIRVAL. Seminar held in Creta (Greece), 19-21 October, 21-43.
• AOAC (1990) Official Methods of Analysis Dairy Products.
• Balcones E., Olano A., Calvo M. M., 1996. Factor affecting the rennet clotting properties of ewe’s milk. J. Agric. Food Chem. 44, 1993-1996.
• Berridge N. J ., Scurlock P. G., 1970. The influence of various treatments on the drainage of continuously made curd. J. Dairy Res. 37, 417-429
• Bonczar G., Walczycka M., Gamrat M., Janiec J., Szpak B., 2001. The influence of some factors on texture of fresh cheese. Electronic Journal of Polish Agricultural Universities. S. Food Science and Technology, http://www.ejpau.media.pl/series/volume4/issue2/food/art-07-html.
• Budslawski J., 1973. Analiza mleka [Milk analyses]. PWRiL, Warsaw [in Polish].
• Calvo M. M., Espinoza N. A., 1999. Syneresis rate of cow’s, ewe’s and goat’s curd. Effect of thermal treatment and ultrafiltration. J. Agric. Food Chem. 47, 883-886.
• Harwalkar V. R., Kalab M., 1983. Susceptibility of yoghurt to syneresis. Comparison of centrifugation and drainage methods. Milchwissenschaft 9, 517-522.
• Kammerlehner J., 1974, Überprüfung verschiedener Einflüsse auf die Lab-Gerinnungszeit und Molkensyneräse von Labkäsebruch und von Käse sowie seine Feuchtigkeitsabgabe im Reifungsraum. Deutsche Molkerei-Zeitung 11, 306-310, 342-350.
• Kessler H. G., 1998. The structure of fermented milk products and dairy desserts. IDF, Special Issue 9802, 93-105.
• Kiermeier F., Wüllerstorff B., 1963. Über Einflüsse auf die Molkenangabe von Käsebruch. Milchwissenschaft 18, 75-79.
• Marshall R.,1982. An improved method for measurement of the syneresis of curd formed by rennet action on milk. J. Dairy Res. 49, 329-336.
• PN-ISO 11036. 1999. Analiza sensoryczna. Metodologia. Ocena Tekstury [Sensory analysis. Methodology. Texture profile] [in Polsh].
• Surmacka-Szcześniak A., 1963. Classyfication of textural characteristics. J. Food Sci. 28, 385-389.
• Walstra P., Van Dijk H. J. M. and Geurts T.J., 1987. The syneresis of curd. In: Cheese Chemistry, Physics and Microbiology. Edited by Fox. Elsevier, London.