Próba zwiększenia efektywności wytwarzania sera poprzez selekcję mleka zbiorczego w zależności od zawartości kazeiny

• Autorzy: Benet M. , Grzeszuk M. , Mlynek K.

Warianty tytułu

EN

An attempt at increasing the efficiency of cheese production by selecting milk pools according to the casein content

• Języki publikacji: PL

Abstrakty

PL

Celem pracy była próba określenia przydatności mleka zbiorczego klasyfikowanego na podstawie udziału kazeiny na przykładzie technologii produkcji wytwarzania sera typu Gouda. Wstępne wyniki wykonane na 45 partiach mleka (w lutym i maju 2014 roku) dotyczyły wyróżników decydujących o przydatności technologicznej mleka o różnej zawartości kazeiny. W klasyfikacji mleka przyjęto wartość progową 2,5%. Mleko o większym udziale kazeiny miało przeciętnie większy o 0,20% udział białka (p ≤ 0,014) i o 0,08% k-kazeiny (p ≤ 0,047). Wydzielone z niego serwatka i gęstwa serowa miały mniejszy w porównaniu do mleka z klasy o niższym udziale kazeiny o 0,09% udział białka (p ≤ 0,035) i większą o 1,92% zawartości suchej masy beztłuszczowej (p ≤ 0,049). Rezultatem selekcji był również większy o 0,4% uzysk sera (p ≤ 0,039). Selekcja mleka zbiorczego na podstawie zawartej w nim kazeinie, może poprawić efektywność produkcji i wyznaczać nowe trendy w ocenie przydatności mleka przerobowego.

EN

Socio-economic conditions compel the milk industry and producers to undertake measures aimed at increasing production profitability. Above all, the specifics of long-ripened cheese production requires augmenting the casein content in milk. This is however obstructed by the lack of an established economically justified threshold value for this ingredient that would guarantee the efficiency of cheese production and correct settlement of accounts with the breeders. The presented study results for the 45th batch of milk refer to ingredients that decide the efficiency of the production of cheese from milk with different casein levels. The raw milk with a higher casein content contained 0.20% more protein (P ≤ 0.014) and 0.08% more k-casein (P ≤ 0.047). In comparison to the milk with a lower casein content, the obtained whey and cheese slurry contained 0.09% less protein (P ≤ 0.035) and 1.92% more dry non-fat matter (P ≤ 0.049). This milk also yielded 0.4% more cheese (P ≤ 0.039). It can be assumed that the selection of milk pools on the basis of their casein contents can improve production efficiency and set new trends in assessments of processing milk usability.

• Wydawca: -
• Czasopismo: Roczniki Naukowe Stowarzyszenia Ekonomistów Rolnictwa i Agrobiznesu
• Rocznik: 2014
• Tom: 16
• Numer: 6
• Opis fizyczny: s.37-41,tab.,bibliogr.

Twórcy

autor

Benet M.

• Spółdzielcza Mleczarnia SPOMLEK w Radzyniu Podlaskim

autor

Grzeszuk M.

• ul.Gen.Fr.Kleeberga 12, 21-300 Radzyń Podlaski

autor

Mlynek K.

• Uniwersytet Przyrodniczo-Humanistyczny w Siedlcach, Siedlce

Bibliografia

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Uwagi

PL

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