The recorded range of changes do not affect the nutritional values of cheese, as free fatty acid content increased only slightly with ripening time. The observed tendencies towards slower proteolysis and lipolysis reactions can be partly explained by the increasing content of dry matter (lower water availability). It was shown that the proportion of fat in milk and cheese and its protein content significantly affected the hardness and melting properties of cheese. Importantly, the proportion of casein in milk was positively as- sociated with nitrogen recovery in the ripening product. It can be assumed that the activities increasing the proportion of casein in milk are an important method of improving the technological suitability and sensory quality of cheese.
The aim of the experiment was to assess the effect of casein content in milk on cheese yield and the ability to retain the basic ingredients in the raw curds and their migration to whey. The research material was 61 samples of pasteurized milk from Holstein-Friesian cows. Only raw material of acidity in the range of 6.5-7.5°SH and meeting the cytological standards was included in the experiments. Milk was assigned to one of one of two classes of casein content (CCA). The threshold value of division of the raw material was set at 2.43%. The content of protein, fat, dry matter, solids-not-fat was determined in pasteurized milk, whey, raw curd. The higher content of casein in raw milk had a positive effect on the retention of basic ingredients in the pasteurized milk, raw curd at the same time lower protein content in whey. More cheese mass was obtained from milk with higher casein content. For reasons of milk processing practice, it should be recognized that in case of milk produced for cheese-making, the casein level should be casein content exceeding the 2.43%.
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