EJPAU 2009. Dmytrów I. , Mituniewicz-Małek A. , Dmytrów K. , Antonowicz J. EVALUATION OF SELECTED PHYSICO-CHEMICAL PROPERTIES OF TVAROG PRODUCED FROM EXTENDED SHELF LIFE MILK (ESL)

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.

2009
Volume 12
Issue 3

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Dmytrów I. , Mituniewicz-Małek A. , Dmytrów K. , Antonowicz J. 2009. EVALUATION OF SELECTED PHYSICO-CHEMICAL PROPERTIES OF TVAROG PRODUCED FROM EXTENDED SHELF LIFE MILK (ESL), EJPAU 12(3), #01.
Available Online: http://www.ejpau.media.pl/volume12/issue3/abs-01.html

EVALUATION OF SELECTED PHYSICO-CHEMICAL PROPERTIES OF TVAROG PRODUCED FROM EXTENDED SHELF LIFE MILK (ESL)

Izabela Dmytrów¹, Anna Mituniewicz-Małek¹, Krzysztof Dmytrów², Józef Antonowicz³
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
³ Department of Environmental Chemistry, Pomeranian University, Słupsk, Poland

ABSTRACT

In this study, we analyzed physico-chemical indices of tvarog produced
from extended shelf life milk (ESL). Two variants of tvarog were compared: (i)
produced from milk pasteurized at a high temperature (control sample), and (ii) manufactured from ESL milk. The lactic acid cheeses produced under laboratory conditions were vacuum-packed in polyethylene
foil and stored for 14 days at 5°C (± 1°C). The examined cheeses were assessed
organoleptically, as well as determining their water, fat, calcium contents,
titratable acidity, pH and hardness (TPA test). It was found that during storage
the tvarog produced using ESL milk was characterized by better organoleptic attributes. The
type of milk did not significantly influence the water content in tvarogs; an
insignificantly higher water content was observed in the tvarog made from pasteurized
milk. Tvarogs significantly differed in fat and calcium contents, and also titratable
acidity. Higher hardness in the whole study period was a characteristic
of the tvarog manufactured from ESL milk.

Key words: acid curd cheese, bacteriollogicaly, coagulated cheese, microfiltration, physico-chemical indices.

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

Anna Mituniewicz-Małek
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3 71-459 Szczecin, Poland
email: aniamalek4@wp.pl

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

Józef Antonowicz
Department of Environmental Chemistry,
Pomeranian University, Słupsk, Poland
Arciszewskiego 22b, 76-200 Słupsk, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.