Textural and physico-chemical characteristics of white brined goat cheeses made from frozen milk and curd. The use of square I - distance statistics

Abstract

Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at -27 °C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that was used for the control cheese sample which did not undergo freezing at any stage of production. The Square I -distance was used in order to rank the cheeses according to their similarity to the control cheese in terms of texture attributes and physico-chemical characteristics. The results show that, in terms of all examined variables, the cheese made from frozen milk is the most similar to the control cheese.

Quality of goat milk yogurt produced after intramammary application of a natural product recommended for mastitis therapy

“…According to Rangel et al (2012), milk obtained from the Saanen breed had high lactose content compared to that obtained from the Moxotó and Anglo-Nubian breeds. High lactose content favors the fermentation process in yogurt production, and consequently, the formation of lactic acid, a valuable constituent for the development of sensory and preservation characteristics during manufacturing of fermented milk (Kljajevic et al, 2017).…”

Influence of grain processing products on the indicators of frozen milk­protein mixtures

“…Firstly, it is a phase transition of water into ice. This change has a more complex character in the food system than at freezing of fresh water, including many other changes associated with this phase transition [19,20].…”

“…It is possible to predict the efficiency of the use of albumin mass as raw material in mixtures with cottage cheese for freezing in order to increase raw material resources. The quality of protein mixtures is significantly influenced by dimensions, shape and distribution of ice crystals that are formed in frozen AM [19]. The last statement requires additional research.…”

Insights into proteolysis, textural evolution, microstructural changes and sensory attributes of white brined cheese from frozen‐stored caprine milk

“…One of the methods for overcoming this seasonal production is freezing of cheese (Park et al 2006), curd (Sec ¸kin et al 2011) and raw milk (Gaber et al 2020). The decision to prioritise raw milk freezing was informed by the findings of prior research on short-term frozen storage of caprine milk (Kljajevic et al 2017). This study highlighted the highest level of similarities between cheese made from frozen-stored raw milk and control cheese compared to curd frozen in different stages of production.…”