Wpływ zawartości suchej masy w mleku na skład oraz cechy sensoryczne twarogu kwasowego
Date
2013Author
Siemianowski, Krzysztof
Szpendowski, Jerzy
Bohdziewicz, Krzysztof
Kołakowski, Piotr
Pawlikowska, Katarzyna
Żylińska, Joanna
Bardowski, Jacek Karol
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The aim of this paper was to analyze the effect of the dry matter in milk on the
sensory properties of acid tvarog cheese. Acid tvarog cheeses were produced from
reconstituted milk of varied dry matter contents, prepared from skimmed milk powder. Dry
matter, protein, lactose and ash content were determined in the milk, tvarog cheese and whey.
Active and titratable acidity were measured in milk curds and tvarog cheeses. The sensory
analysis of tvarog cheeses was carried out with the grading method. The increase in the dry
matter content in milk did not significantly modify the protein retention in the product. The value
of titratable acidity of tvarog cheeses was proportionally correlated with the content of dry matter
in milk. The content of dry matter in the raw material had a varied effect on the sensory
properties of tvarog cheeses. The values responsible for cream color, hardness, grain size,
sweet flavor, milk powder aftertaste and aroma intensity increased with an increase in the dry
matter content, while the values of whey leakage, appearance homogeneity, elasticity,
clamminess, flavor purity and intensity as well as acidic odor decreased.
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- Wydanie 302(25) 2013 [11]
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