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1

Milk fat retention during the production of some ripening cheeses

100%

Bohdziewicz K.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

Milk fat retention in cheese was determined during the production of six various types of cheese, Ementalski, Gouda, Mazurski, Tylżycki, Warmiński and Jeziorański, at different dairy plants (DP-A, ... DP-F), depending on the technological and technical conditions of the production process, taking into account seasonal changes in milk composition. A statistical analysis of the results showed that in all cheese types the levels of milk fat recovery in cheese was not affected by the season. An analysis of particular production processes revealed statistically significant differences (at a confidence level of α=0.05) only in the case of Ementalski cheese produced at DP-B, for which the level of milk fat retention in cheese was higher in the summer than in the winter. In the other cases no statistically significant differences were found. An analysis of milk fat retention in all types of cheese throughout the year and in the summer and winter production cycles indicated that the level of milk fat recovery in cheese was related to cheese type. This suggests that the production technology and technical equipment had stronger effects on milk fat recovery in cheese than the chemical composition of milk. A comparison of the statistical values calculated for Ementalski cheese produced at DP-A and DP-B, and for Tylżycki cheese and Warmiński cheese produced at DP-E, confirmed that the technical equipment used at a cheese dairy had a greater influence on milk fat transfer than the production technology.

2

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

86%

El-Hofi M., El-Tanboly E.-S., Ismail A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

|

tom 09

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nr 3

331-342

Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a "farm to table" methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. VerificationA procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.

3

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

86%

Bonczar G., Grega T., Domagala J., Walczycka M., Regula A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

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nr 2

Different factors affecting syneresis of rennet curd, made from ewes 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.

4

Record holders from LAZUR Dairy Cooperative

72%

Radzewicz A.

Polish Food

|

2008

|

nr 3

28

5

Growth and sporulation of Penicillium roqueforti strains in the presence of yeasts selected as co-starters for cheese production

72%

Juszczyk P., Wojtatowicz M., Zarowska B., Chrzanowska J., Malicki A.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

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2005

|

tom 08

|

nr 1

6

Bioavailability of magnesium from diets containing cottage cheeses produced with different methods

72%

Klobukowski J., Smietana Z., Chmura S., Wisniewska-Pantak D.

Journal of Elementology

|

2005

|

tom 10

|

nr 4 Suppl.1

47

7

Cheese yield as affected by some parameters. Review

72%

Abd El-Gawad M., Ahmed N.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2011

|

tom 10

|

nr 2

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.

8

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Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

72%

Bensmail S., Boudjema K., Naimi-Fazouane F., Bensmail S., Djouahra-Fahem D., Ferhoum F., Bourfis N.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2023

|

tom 104

|

nr 4

9

The influence of ultrafiltration of ewe's milk on soft cheeses properties

72%

Bonczar G., Domagala J., Walczycka M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2002

|

tom 05

|

nr 1

Ewe's milk non-concentrated and concentrated by ultrafiltration to 60% of initial volume, was processed into soft cheese. The cheese were stored, in 4°C, for 14 days. The milk, retentate and fresh cheese were analyzed and also cheese after 7 and 14 days of storage were estimated. Organoleptic assessment, yield, physico-chemical properties and texture analyses were done in cheese. It was observed that cheese yield made from ultrafiltrated milk was higher than from non-concentrated milk. The fresh cheese made from concentrated milk contained more: water, total nitrogen compounds and free fatty acids and less fat. These cheese were softer and had higher cohesiveness than cheese made form non-concentrated milk. The ultrafiltration enchanced the cheese properties. All cheese were edible after 14 days of storage.

10

Wplyw rodzaju zakwasu i czasu dojrzewania na stopien hydrolizy bialka w poltwardych podpuszczkowych serach owczych

58%

Bonczar G., Wszolek M., Zarod W.

Żywność Nauka Technologia Jakość

|

2000

|

tom 07

|

nr 2

79-90

Wyprodukowano sery podpuszczkowe, dojrzewające, półtwarde z mleka owczego: a) z dodatkiem zakwasu termofilnego i b) mezofilnego. Analizowano zmiany zawartości różnych form związków azotowych w serach podczas 42-dniowego dojrzewania. Stwierdzono istotny wpływ rodzaju użytego zakwasu i czasu dojrzewania na zmiany zawartości związków azotowych rozpuszczalnych, amoniakalnych, aminokwasowych i niebiałkowych w badanych serach. Sery dojrzałe wyprodukowane z dodatkiem zakwasu mezofilnego charakteryzowały się wyższą zawartością związków azotowych niebiałkowych, amoniakalnych i aminokwasowych, a niższą zawartością związków azotowych rozpuszczalnych w porównaniu z serami z wyprodukowanymi z dodatkiem zakwasu termofilnego.

11

Effect of different methods of milk protein coagulation and separation on the chemical composition and nutritive value of whey and permeate obtained during the production of cottage cheese

58%

Szpendowski J., Salamonowicz J., Cichosz G.

Polish Journal of Natural Sciences

|

2005

|

tom 18

199-209

12

Production and characteristics of twarog cheeses containing strains of probiotic bacteria

58%

Krajewska-Kaminska E., Smietana Z., Bohdziewicz K.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[B]

13

Zastosowanie mikrobiologicznego preparatu przyspieszajacego dojrzewanie sera w produkcji serwitu tylzyckiego. Czesc 3. Optymalny etap dodania preparatu

44%

Jarmul I., Reps A., Tomasik J.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

|

1998

|

tom 30

45-57

14

Zastosowanie mikrobiologicznego preparatu przyspieszajacego dojrzewanie sera w produkcji serwitu tylzyckiego. Czesc 2. Wplyw zroznicowanego dodatku zakwasu

44%

Jarmul I., Reps A., Tomasik J.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

|

1998

|

tom 30

35-44

15

Metabolizm laktozy podczas wyrobu sera edamskiego

44%

Cichosz G., Rymaszewski J., Kujawski M.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

|

1995

|

tom 27

61-70

Ograniczanie wyników

Milk fat retention during the production of some ripening cheeses

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

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

Record holders from LAZUR Dairy Cooperative

Growth and sporulation of Penicillium roqueforti strains in the presence of yeasts selected as co-starters for cheese production

Bioavailability of magnesium from diets containing cottage cheeses produced with different methods

Cheese yield as affected by some parameters. Review

Factors affecting acid protease production by Mucor circinelloides MG603064.1 through SmF process: characterization and fromage frais making

The influence of ultrafiltration of ewe's milk on soft cheeses properties

Wplyw rodzaju zakwasu i czasu dojrzewania na stopien hydrolizy bialka w poltwardych podpuszczkowych serach owczych

Effect of different methods of milk protein coagulation and separation on the chemical composition and nutritive value of whey and permeate obtained during the production of cottage cheese

Production and characteristics of twarog cheeses containing strains of probiotic bacteria

Zastosowanie mikrobiologicznego preparatu przyspieszajacego dojrzewanie sera w produkcji serwitu tylzyckiego. Czesc 3. Optymalny etap dodania preparatu

Zastosowanie mikrobiologicznego preparatu przyspieszajacego dojrzewanie sera w produkcji serwitu tylzyckiego. Czesc 2. Wplyw zroznicowanego dodatku zakwasu

Metabolizm laktozy podczas wyrobu sera edamskiego