Volume 5/issue1/volume5
Issue 1
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume5/issue1/volume5/issue1/food/abs-02.html
THE INFLUENCE OF ULTRAFILTRATION OF EWE´S MILK ON SOFT CHEESES PROPERTIES
Genowefa Bonczar, Jacek Domagała, Maria Walczycka
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.