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.
2010
Volume 13
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Jasińska M. , Dmytrów I. , Mituniewicz-Małek A. , W±sik K. 2010. COW FEEDING SYSTEM VS. QUALITY OF MILK USED FOR ACID-CURD CHEESE (TVAROG) PRODUCTION, EJPAU 13(2), #15.
Available Online: http://www.ejpau.media.pl/volume13/issue2/abs-15.html

COW FEEDING SYSTEM VS. QUALITY OF MILK USED FOR ACID-CURD CHEESE (TVAROG) PRODUCTION

Małgorzata Jasińska1, Izabela Dmytrów2, Anna Mituniewicz-Małek2, Krystian W±sik3
1 Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
2 Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland
3 Department of Dairy Technology, West Pomeranian University of Technology, Szczecin, Poland

 

ABSTRACT


The study focused on processing quality of milk used for acid-curd cheese (tvarog) production, obtained from Polish Holstein-Friesian cows (Black-and-White variety) either fed a total mixed ration (TMR) or conventional feeds. Milk for analyses was collected six times per year, in about two months' intervals. The milk was analysed for density, acidity, and the content of fat, protein, and lactose. Fat dry matter content, non fat dry matter content, and protein:fat ratio were calculated. Thermal stability of milk was evaluated using alcohol (ethanol) tests. Titratable acidity, pH, hardness, and drip loss were measured in ready tvarog products. The cheese was also subjected to sensory evaluation. A marked effect of the feeding system on the composition and physico-chemical properties of milk was observed. Milk of cows fed conventional feeds contained more fat and dry matter, whereas that obtained from cows fed a TMR usually contained more crude protein, casein, and fat-less dry matter; it was also of higher density. Acid-curd cheeses produced from milk of a TMR-fed cows had a slightly better flavour, and also contained more water. Tvarogs made from milk of conventionally fed cows, on the other hand, contained more fat. The latter product was usually harder in texture. No direct linkage was found between acidity of tvarog or a drip loss thereof and the feeding system of cows.

Key words: cow feeding, milk, acid-curd cheese (tvarog).

Małgorzata Jasińska
Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

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

Krystian W±sik
Department of Dairy Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, 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.

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