EJPAU 2007. Dmytrów I. , Kryża K. , Dmytrów K. THE EFFECT OF STARTER INOCULATION TYPE ON SELECTED QUALITATIVE ATTRIBUTES OF ACID CURD CHEESES [TVAROGS] STORED UNDER COOLING CONDITIONS

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2007
Volume 10
Issue 4

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Dmytrów I. , Kryża K. , Dmytrów K. 2007. THE EFFECT OF STARTER INOCULATION TYPE ON SELECTED QUALITATIVE ATTRIBUTES OF ACID CURD CHEESES [TVAROGS] STORED UNDER COOLING CONDITIONS, EJPAU 10(4), #04.
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-04.html

THE EFFECT OF STARTER INOCULATION TYPE ON SELECTED QUALITATIVE ATTRIBUTES OF ACID CURD CHEESES [TVAROGS] STORED UNDER COOLING CONDITIONS

Izabela Dmytrów¹, Krzysztof Kryża¹, Krzysztof Dmytrów²
¹ Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland
² Department of Econometrics and Statistics, Faculty of Economics and Management, University of Szczecin, Poland

ABSTRACT

The effect of two lyophilised starter inoculations FLDAN and CHN-11 of Danisco Biolacta manufacture on organoleptic attributes and selected physical and chemical indices of curd cheeses [tvarogs] was analysed. The cheeses produced under laboratory conditions were vacuum-packed in polyethylene foil and stored for 5 weeks at 5°C [± 1°C]. The examined cheeses were assessed organoleptically as well as water, fat and protein contents, titratable acidity and pH, and fat oxidation changes were determined in them. Moreover, cheese hardness was determined by means of double compression test [TPA]. It was found that during the storage the curd cheese produced using FLDAN starter inoculation was characterised by better organoleptic attributes and lower whey leakage. The type pf starter inoculation did not differentiate significantly the produced cheeses in respect of fat and water contents nor affected titratable and active [pH] acidity of the analysed samples either. The used starter cultures affected however the hardness of examined curd cheeses. Higher hardness in the whole study period was a characteristic of the curd cheese manufactured with FLDAN starter culture. Also slower fat oxidation to primary and secondary products occurred in this cheese in the whole storage period. Moreover, the type of curd cheese inoculation used did not produce differences in the course of changes in the content of conjugated fatty acids [dienes and trienes].

Key words: curd cheese [tvarog], inoculations, acidity, fat oxidation.

Izabela Dmytrów
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

Krzysztof Kryża
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawa VI 3, 71-459 Szczecin, Poland

Krzysztof Dmytrów
Department of Econometrics and Statistics,
Faculty of Economics and Management,
University of Szczecin, Poland
A. Mickiewicza 64, 71-101 Szczecin, Poland

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