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.

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Bonczar G. , Walczycka M. , Gamrat M. , Janiec J. , Szpak B. 2001. THE INFLUENCE OF SOME FACTORS ON TEXTURE OF FRESH CHEESE, EJPAU 4(2), #07.
Available Online: http://www.ejpau.media.pl/volume4/issue2/food/abs-07.html

ABSTRACT

The aim of the study was to follow up the properties of cheese mass obtained from ewes’ milk depending on the pasteurisation temperature, the kind of starter added and level of calcium chloride addition. The chemical composition, pH and texture of cheese mass produced from raw, pasteurised in 72°C for 15 s, and pasteurised in 95°C for 5 s milks were established. Similarly the cheese mass obtained from pasteurised milk without starter addition, with starter of mesophilic bacteria (Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lacits ssp. diacetilactis) and with thermophilic starter (Str. thermophilus, Lb. delbrueckii ssp. bulgaricus). The same routine was applied to cheese mass obtained from pasteurised milk without CaCl₂ addition or with 0.1 g/l, or 0.2 g/l of dehydrated CaCl₂ addition.

Key words: ewes’ milk, cheese mass, composition, pasteurisation temperature, mesophilic starter, thermophilic starter, calcium chloride, and texture.

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