Cheese yield as affected by some parameters. Review

• Autorzy: Abd El-Gawad M. , Ahmed N.S.

Warianty tytułu

PL

Czynniki wpływające na wydajność produkcji serowarskiej

• Języki publikacji: EN

Abstrakty

EN

Summary. Cheese yield is defined as the amount of cheese, expressed in kilograms, obtained from 100 kg of milk. It is a very important parameter: the higher the recovered percentage of solids, the greater is the amount of cheese obtained and therefore gains in economic terms. The definition of cheese yield, or how to express yield, is important in two main applications: 1. Economic control of cheesemaking; 2. Expressing the results of cheesemaking experiments. Cheese yield is affected by many factors including milk composition, amount and genetic variants of casein, milk quality, somatic cell count (SCC) in milk, milk pasteurization, coagulant type, vat design, curd firmness at cutting, and manufacturing parameters.

PL

Streszczenie. Wydajność produkcji serowarskiej („wydatek serów”) jest określana ilością kilogramów sera uzyskanych z przerobu 100 kg mleka. Jest to istotny parametr świadczący o odzyskaniu w jak największym stopniu składników suchej substancji mleka przerobowego, co z kolei wpływa na ekonomikę produkcji. Właściwe i szybkie określenie wydajności produkcji serowarskiej ma dwojakie znaczenie: pierwsze dotyczy ekonomiki procesu produkcji serów, drugie pozwala na wdrożenie wyników prowadzonych doświadczeń. Wydajność produkcji serowarskiej zależy od wielu czynników, w tym od składu mleka przerobowego, ilości i genetycznych wariantów frakcji kazeiny w mleku, jakości mleka, zawartości w mleku komórek somatycznych (LKS), pasteryzacji mleka, typu użytych preparatów koagulujących mleko, kształtu i wyposażenia wanny serowarskiej, zwięzłości skrzepu, sposobu cięcia skrzepu oraz parametrów procesu wytwórczego.

Słowa kluczowe

EN

cheese yield; production parameter; cheese production; dairy product; cheesemaking; cheese quality; milk component; manufacturing parameter; food quality

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2011
• Tom: 10
• Numer: 2
• Opis fizyczny: p.131-153,ref.

Twórcy

autor

Abd El-Gawad M.

• Dairy Science Department, National Research Center in Dokki, Giza, Egypt

autor

Ahmed N.S.

Bibliografia

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