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.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Bonczar G. , Domagała J. , Walczycka M. 2002. THE INFLUENCE OF ULTRAFILTRATION OF EWE´S MILK ON SOFT CHEESES PROPERTIES , EJPAU 5(1), #02.
Available Online: http://www.ejpau.media.pl/volume5/issue1/food/abs-02.html

ABSTRACT

Ewe's milk non-concentrated and concentrated by ultrafiltration to 60% of initial volume, was processed into soft cheese. The cheese were stored, in 4°C, for 14 days. The milk, retentate and fresh cheese were analyzed and also cheese after 7 and 14 days of storage were estimated. Organoleptic assessment, yield, physico-chemical properties and texture analyses were done in cheese. It was observed that cheese yield made from ultrafiltrated milk was higher than from non-concentrated milk. The fresh cheese made from concentrated milk contained more: water, total nitrogen compounds and free fatty acids and less fat. These cheese were softer and had higher cohesiveness than cheese made form non-concentrated milk. The ultrafiltration enchanced the cheese properties. All cheese were edible after 14 days of storage.

Key words: ewe´s milk, ultrafiltration, retentate, fresh cheese, physico-chemical properties, texture.

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