Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

AUTOR(ES)

TADJINE, Dahmane

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

13/12/2019

RESUMO

Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield and physicochemical characteristics of the fresh cheese. In the northeastern Algeria, on 5 cow farms and 3 goat farms; 5 raw and 5 pasteurized milk cheese manufacturing trials were conducted. The analysis of the results of the 80 samples of milk and cheese of both cow and goat species showed that the latter contained significantly more fat and protein than cow's milk and that pasteurized milk contained more protein than raw milk. As a result, actual cheese yield of goat cheese was higher than that of cows in pasteurized and raw milk. For higher yield, our result supported the use of pasteurized milk as a raw material in the manufacture of farmhouse cheese.

Documentos Relacionados

• Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk
• Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
• Interference of natural extract from Jatobá (Hymenaea martiana Hayne) with the physico-chemical characteristics and yield of goat milk and cheese
• Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
• Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks