The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

Abstract

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Lički škripavac cheese.

Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats’ Diet with Marine Algae

“…In our study, the marine algae supplementation caused not only lower cheese protein contents, but also led to lower recovery ratios in the curd in the MA group compared to the C group. Kalit et al [ 22 ] reported that the recovery of fat and protein were 80.1% and 74.4% in cattle, while others reported that the recovery of fat was 75–79%, and the recovery of protein was 80–81% in goats [ 39 , 40 ]. To the best of our knowledge, these recovery parameters have not been previously evaluated in milk from marine-algae-supplemented goats.…”

“…Percentage of fat recovery (3) and protein recovery (4) in the curd for each batch was calculated as [ 22 ]: Recovery of fat = (% fat in cheese × cheese wt)/(% fat in milk × milk wt) Recovery of protein = (% protein in cheese × cheese wt)/(% protein in milk × milk wt) …”

Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review

“…A study on Croatian soft cheese also indicated that standardisation of cheese milk to CFR of 0.7 by the addition of NDM increased both actual and moisture‐adjusted yield, whereas both decreased when standardisation was made by fat‐removal (Kalit et al . 2021). Furthermore, actual or moisture‐adjusted yields of Gouda cheese increased by 22 or 19% when milk protein was standardised to 5% at constant fat content but yield efficiency (per kg protein) was lower (Mistry and Pulgar 1996), confirming that increasing the concentration at constant CFR could be a more viable approach.…”

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

“…The range of technological methods utilised by producers enables greater flexibility of raw materials and control of the production process. The key objectives of milk composition standardisation are: (i) to minimise processing issues due to seasonal variation; (ii) to have predictable manufacture dynamics; (iii) to obtain a more consistent and higher quality final product; and (iv) to acquire the maximum economic return from the milk components while maintaining product quality (Guinee et al 2006;Kalit et al 2021).…”