Utjecaj vrste sirutke na prinos i kvalitetu urda sira
| Autor: | Chadikovski, Aleksandar, Klopchevska, Jana, Velickova, Elena, Rafajlovska, Vesna |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka Volume 72 Issue 3 |
| ISSN: | 1846-4025 0026-704X |
| Popis: | In this research, whey cheese Urda was produced in industrial conditions by thermal denaturation, followed by protein aggregation and precipitation of whey which was obtained during production of white brined cheese and Kashkaval. The impact of milk pasteurization temperature, pH values, protein content, and whey type on the Urda quality and yield was examined. The impact of whey pH on Urda yield was evaluated in the pH range from 4.5 to 6.0. Urda yield reached a maximum pH value between 5.2 and 5.4. The highest Urda yield from white brined cheese whey was obtained at pasteurization temperature of 72 °C. By increasing the temperature to 80 °C, the whey protein content and the Urda yield decreased. Whey type had no significant impact on the sensory and textural characteristics of Urda. Urda was classified as a low-fat soft albumin cheese. Valorisation of whey generated after production of white brined cheese, and manufacturing of Urda with maximum yield and optimal functional properties, is not only of economic importance, but can be conducive to improve waste water quality. U ovom je istraživanju u industrijskim uvjetima proizveden sir urda primjenom toplinske denaturacije koja je rezultirala koagulacijom i izdvajanjem proteina iz sirutke dobivene u procesu proizvodnje sira u salamuri te kačkavalja. Pritom je ispitivan utjecaj temperature pri kojoj je provedena pasterizacija, pH vrijednosti, sadržaja proteina i vrste sirutke na prinos i kvalitetu urde. pH sirutke kretao se između 4,5 i 6,0, a najveći prinos urde postignut je pri pH vrijednostima između 5,2 i 5,4. Pri korištenju sirutke dobivene proizvodnjom sira u salamuri kao ishodišne sirovine, najviši prinos urde postignut je pri temperaturi pasterizacije od 72 °C. Daljnjim povećanjem temperature do 80 °C smanjivao se prinos urde i udio proteina sirutke. Vrsta korištene sirutke nije značajno utjecala na senzorska svojstva i parametre teksture urde koja je svrstana u kategoriju niskomasnih mekih albuminskih sireva. Iskorištavanje sirutke koja zaostaje u proizvodnji sireva u salamuri te proizvodnja urde optimalnih funkcionalnih svojstava uz maksimalan prinos nije važno samo s ekonomskog stajališta, već može značajno utjecati i na poboljšanje kvalitete otpadnih voda. |
| Databáze: | OpenAIRE |
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