Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese

Autor:	Alistair S. Grandison, Graeme D. Ford
Rok vydání:	1986
Předmět:	Yield (engineering) Chemistry Flavour food and beverages Coagulation (water treatment) Animal Science and Zoology Rennet Composition (visual arts) General Medicine Food science Total dissolved solids Somatic cell count Food Science
Zdroj:	Journal of Dairy Research. 53:645-655
ISSN:	1469-7629 0022-0299
DOI:	10.1017/s0022029900033173
Popis:	SummaryCheddar cheeses were prepared from low somatic cell count (SCC) milks and from milks containing 10, 20 and 30% added high SCC milk to give modestly elevated SCC. Increased SCO in the milk were associated with a reduction in the coagulum strength and an increase in moisture content of the cheeses. Cheese texture was affected significantly as judged both by the findings of an assessment panel and by instrumental physical measurement. The panel scores for flavour were also slightly altered. It was concluded that even a small increase in SCC is detrimental to cheese composition and quality, although no significant effects on yield were detected. Relationships between cheese yield, composition and properties, coagulation properties and composition of the milk were also studied. Yield was related to the total solids and fat in the milk but not to the coagulation properties or the flavour or texture of the cheeses. Coagulum strength, cheese composition and cheese texture were strongly interrelated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a9b45d0f9e112631fc3d66a3bfe640e0 https://doi.org/10.1017/s0022029900033173 Zobrazit plný text záznamu