Development of parmesan cheese production from local cow milk

2017 ◽  
Author(s):  
Lienda Aliwarga ◽  
Elisabeth Novi Christianti ◽  
Chrisella Lazarus
Keyword(s):  
Cow Milk ◽  
Parmesan Cheese ◽  
Cheese Production

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

scholarly journals The physical characteristics of cheese made of milk, colostrum and both during the ripening

2020 ◽  
Vol 46 (1) ◽  
pp. 75-83
Author(s):  
F. D. Astuti ◽  
T. Setyawardani ◽  
S. S. Santosa
Keyword(s):  
Low Temperature ◽  
Physical Properties ◽  
Raw Materials ◽  
Physical Characteristics ◽  
Raw Material ◽  
Cow Milk ◽  
Ripening Time ◽  
Cheese Texture ◽  
Two Factors ◽  
Cheese Production

This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostrum) and C (100% colostrum), and ripening time, i.e. 0, 10, and 20 days. The process of cheese production started by heating the raw material, followed by decreasing the temperature, incorporating kefir as the starter. The next step was and the rennet and re-incubate the mixture for one hour until the fluid became solid granules, then the granules were filtered and pressed. The cheese was stored at a low temperature (4-8oC) according to each treatment. Each combination was repeated three times. The physical properties of cheese examined in this study were color, texture, pH, and microstructure. The result showed that the raw materials of cheese would produce different cheese colours in terms of lightness (L*), yellowness (b*), and whiteness index (WI) as well as cheese texture (hardness and gumminess). Also, ripening time would affect the hardness, springiness gumminess, chewiness, L*, a*, and WI of cheese. Colostrum added in cheesemaking has increased both yellowness and cavities in the microstructure. 

Influence of milk quality and production protocol on proteolysis and lipolysis in Monti Dauni Meridionali Caciocavallo cheese

2010 ◽  
Vol 77 (4) ◽  
pp. 385-391 ◽  
Author(s):  
Marzia Albenzio ◽  
Antonella Santillo ◽  
Donatella Esterina Russo ◽  
Mariangela Caroprese ◽  
Rosaria Marino ◽  
...  
Keyword(s):  
Southern Italy ◽  
Dairy Farms ◽  
Starter Cultures ◽  
The Other ◽  
Cow Milk ◽  
Factors Influencing ◽  
Neighbouring Area ◽  
Main Factors ◽  
Cheese Production

The aim of this study was to assess the effect of milk source and of cheese production protocol on proteolytic and lipolytic pattern of cheese during ripening. The study involved six dairy factories located in Monti Dauni Meridionali area of Southern Italy; three dairy factories processed the milk produced by their own cow herds, while the other three dairy factories processed the milk collected in other dairy farms located in the neighbouring area. Cow milk processed to cheese had different nutritional parameters and hygienic quality. Caciocavallo cheese showed differences in the evolution of proteolysis during ripening and in the intensity of the lipolytic process detected at the end of ripening. The main factors influencing Caciocavallo cheese features were the quality of the starting milk, differences in technological steps such as milk heating, type of starter cultures and coagulant used.

scholarly journals The Application of Haccp Concept in Controlling Microbiological Hazards in the Cheese Production

2017 ◽  
Vol 15 (1-2) ◽  
Author(s):  
Brane Novaković ◽  
Danica Savanović
Keyword(s):  
Hazard Analysis ◽  
World Health ◽  
Cow Milk ◽  
World Population ◽  
Control Points ◽  
Working Capacity ◽  
Critical Control Points ◽  
The World ◽  
Health Organization ◽  
Cheese Production

According to the World Health Organization, almost 10% of the world population each year has some health problems that are caused by consuming contaminated and unsafe food. The seriousness of this problem is evident when we look at the number of fatalities and the number of cases in which it is necessary to medically treat people but also in the costs caused by the medical treatment, reduction of working capacity as a significant problem in the overall development of society.In most cases, the causes of malfunctioning health foods belong to the group of microbiological hazards.In this paper, it is presented the system for ensuring food safety of the production cheese from cow’s milk in craft type of processing, with a focus on the control of microbiological hazards. The established system based on HACCP (Hazard Analysis and Critical Control Points) principles and appropriate prerequisite programs has proven to be very efficient in controlling and preventing the occurrence of contamination of the cheese produced from the cow milk.

scholarly journals Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage

Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 294-307
Author(s):  
K. A. Kanina ◽  
N. A. Zhizhin ◽  
E. A. Karakulova ◽  
P. R. Atanasov
Keyword(s):  
Goat Milk ◽  
Storage Period ◽  
Microbial Transglutaminase ◽  
Cow Milk ◽  
Potential Hazard ◽  
Amino Groups ◽  
Protein Matrix ◽  
Milk Whey ◽  
Complex Evaluation ◽  
Cheese Production

The paper examines the question of using the enzyme microbial transglutaminase (mTG) for bryndza cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation of bonds between amino groups. One of the problems in production of high-protein products, in particular, cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow strengthening the product protein matrix, thereby improving its commercial characteristics. When performing the histological investigation of cheeses with this enzyme type to characterize the state of the protein matrix, the authors established that the product protein structure was more condensed compared to the control samples (without mTG), which affected cheese consistency. Consistency became more rubbery negatively influencing the product sensory properties, which are important traits for a consumer when buying a product. Using a Brookfield texture analyzer, it was shown that structural-mechanical characteristics were improved by 1.5 times for cheese samples produced from cow milk and by 2 times for goat cheese when mTG was used. Analysis of the enzyme catalytic activity showed that this enzyme retained its activity throughout the whole storage period, which is a potential hazard for human health. After shelf-life expiration, a change in the mTG activity was not more than 5% relative to the initial levels. The enzyme activity retained not only in cheese but also in the by-product — cheese whey, which made its processing more difficult.

Determination of Some Heavy Metals in Milk of Cow Grazing At Selected Areas, of Kaduna Metropolis

2017 ◽  
Vol 7 (7) ◽  
pp. 341 ◽  
Author(s):  
Mahmud Mohammed Imam ◽  
Zahra Muhammad ◽  
Amina Zakari
Keyword(s):  
Heavy Metals ◽  
Cadmium Toxicity ◽  
Research Work ◽  
The Body ◽  
Cow Milk ◽  
Scientific Model ◽  
Potential Health ◽  
Milk Samples ◽  
Lead And Cadmium ◽  
Digestion Technique

In this research work the concentration of zinc, copper, lead, chromium, cadmium, and nickel in cow milk samples obtained from four different grazing areas   (kakuri, kudendan, malali, kawo) of Kaduna metropolis. The samples were digested by wet digestion technique .The trace element were determined using bulk scientific model VPG 210 model  Atomic Absorption Spectrophotometer (AAS).. The concentration of the determined heavy metal were The result revealed that Cr,  Ni and Cd were not detected in milk samples from Kawo, Malali  and Kudendan whereas lead (Pb) is detected in all samples and found to be above  the stipulated limits of recommended dietary allowance (NRC,1989) given as 0.02mg/day. Cu and Zn are essential elements needed by the body for proper metabolism and as such their deficiency or excess is very dangerous for human health. However, they were found in all samples and are within the recommended limits while Cd (2.13 – 3.15 mg/kg) in milk samples from Kakuri was found to be above such limit (0.5mg/day). Cow milk samples analyzed for heavy metals in this research work pose a threat of lead and cadmium toxicity due to their exposure to direct sources of air, water and plants in these grazing areas, thereby, resulting to a potential health risk to the consumers.

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