Monitoring of milk acidity changes during goat cheesemaking

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F06%3A20462" target="_blank" >RIV/60460709:41210/06:20462 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Monitoring of milk acidity changes during goat cheesemaking

Original language description

Goat milk acidity was monitored in different stages of lactation during the processing. Titratable acidity of samples was determined by Soxhlet-Henkel method. Goat cheese products were frozen and transported to the laboratory where their acidity was determined too. The average titratable acidity of milk after milking was 6.55 SH. Its maximum value (7.88 SH) was in the 198th day of lactation, which corresponds with feed portion change that time. Higher acidity of milk influenced cheesemaking: the milk coagulation time was shorter and the acidity of final products was higher. The obtained data show that the acidity of milk reasonably affects the quality of cheese.

Czech name

Sledování kyselosti mléka během výroby kozích sýrů

Czech description

Goat milk acidity was monitored in different stages of lactation during the processing. Titratable acidity of samples was determined by Soxhlet-Henkel method. Goat cheese products were frozen and transported to the laboratory where their acidity was determined too. The average titratable acidity of milk after milking was 6.55 SH. Its maximum value (7.88 SH) was in the 198th day of lactation, which corresponds with feed portion change that time. Higher acidity of milk influenced cheesemaking: the milk coagulation time was shorter and the acidity of final products was higher. The obtained data show that the acidity of milk reasonably affects the quality of cheese.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2006

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Natural resources and sustainable development. International Symposium

ISBN

978-973-759-158-6

ISSN

—

e-ISSN

—

Number of pages

4

Pages from-to

449-452

Publisher name

University of Oradea Publishing House

Place of publication

Oradea

Event location

Oradea

Event date

Oct 10, 2006

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

—