Biotechnology in Animal Husbandry - Institut za Stočarstvo

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Biotechnology in Animal Husbandry 27 (2), p 273-284, 2011 ISSN 1450-9156 Publisher: Institute for Animal Husbandry, Belgrade-Zemun UDC 637.354 DOI:10.2298/BAH1102273B THE CORRELATION BETWEEN HYGIENIC PARAMETERS OF MILK AND WEIGHT LOSS OF SEMIHARD CHEESE M. Bojanić-Rašović 1 , S. Mirecki 1 , N. Nikolić 1 , V. Katić 2 , R. Rašović 3 1 Biotechnical Faculty, Podgorica, Montenegro 2 Faculty of Veterinary Medicine, Belgrade, Republic of Serbia 3 ZZ“Cijevna“, Podgorica, Montenegro Corresponding autor: bojanic.m@t-com.me Original scientific paper Abstract: The purpose of the paper was to examine weight loss and correlation between total bacteria count and the somatic cells count and weight loss of semihard naturally dried cheese, product of dairy plant ZZ“Cijevna“ in Podgorica. Weigt loss was calculated on the base of difference in mass of cheese at the beginning of ripening and after specified period of ripening, exposed in percents. Examination of weight loss was done on total six product series of cheese during 60 days of ripening on temperature 14,2 0 C and RH of 89%. Obtained average values for weight loss of cheese were: after 10 days 4.723%, 20 days 8.789% and after 30 days of ripening 11.020%. Weight loss of cheese in period of ripening 10-20 days was 4.266%, in period 20-30 days 2,445% and in period of ripening 30-60 days 5.507%. The total bacteria count in milk was determined on apparatus BactoScan FC 100 and the somatic cells count on apparatus Fossomatic 5000. The middle positive correlation between somatic cells count in milk and weight loss of cheese in period 1-10 days of ripening (0.69156), as well as middle positive correlation (0.767336) between total bacteria count and weight loss of cheese 1-10 days of ripening were determined. The obtained results show that weight loss of cheese was highest in period 1-10 days of ripening and that there is significant influence of hygienic quality of milk on weight loss of cheese and economy of production. Key words: total bacterial count, somatic cells, cheese, weight loss, yield Introduction The weight loss of cheese during the ripening process is called weight loss, and is an important factor affecting the yield of cheese. Weight loss of cheese
274 M. Bojanić-Rašović et al. arises partly due to mechanical processes during care and ripening of cheese, mostly as a result of continuous evaporative processes that occur between cheese and the air in the ripening room (Kirin, 2002). Obtaining the optimal amount of cheese, as well as control of the quantity are very important to achieve economically successful production of cheese. Considering the very high share price of raw milk in the total cost production of cheese, even very small variations in the obtained amount of cheese has a significant effect on the realized profit. Considering that the price of making cheese is 20% of the price of milk and normal profit 10% of the cost of making cheese, reduced quantity of cheese for 1% makes 50% of normal profit (Emmons, 1991). In addition, changes in the quantity of cheese affect its quality, so that without understanding this relationship can not be achieved optimizing the production of cheese (Walstra, 2000). For these reasons knowledge of the factors that influence the amount of cheese is great importance. Humidity is the most important factor affecting the amount of cheese, which can be controlled during the manufacturing process. During ripening cheeses lose a significant percentage of water by evaporation. Certain percentage of water is converted to a dry matter of cheese due to hydrolysis, usually proteolysis. Each connection interrupted during hydrolysis involves binding of one molecule of water. On the other hand, during ripening creates carbon dioxide and ammonia, which are mostly lost (Walstra, 2000). The degree of evaporation depends on the relative humidity in the room for ripening, and the temperature of ripening (Lawrence, 1991). The difference in moisture content between cheeses from different production lines are due to the variation of parameters of production, seasonal changes in the quality of milk, as well as changes in the characteristics of ingredients (extra material). Seasonal variations in the quality of milk affect the degree of acidification, coagulation characteristics and syneresis and thus directly affect the final moisture in cheese. Tests conducted in the Netherlands have shown that the average standard deviation for the percentage of moisture in cheese Chedar was approximately 1.05%, for Gouda cheese 0.8% and 0.95% Edam (Lacroix et al., 1991). Salting process leads to the absorption of salt, but also to the mass loss of cheese. This is because the water is removed from the cheese during the process of osmosis. The higher the moisture content in cheese, salt diffusion there is faster (Srbinovska et al., 2001). The size of cheese directly affects the quantity of moisture in it (Bijeljac et al., 2003). The quality of milk to produce cheese, except of the chemical composition, determine its sanitary quality parameters: total number of microorganisms and somatic cells. The number and types of microorganisms in raw milk and products of their metabolism have an important role in the formation of organoleptic characteristics and quality of finished products (Kirin, 2001).
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UDC 636 ISSN 1450-9156 VOL 27, 2 Fo
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Biotechnology in Animal Husbandry 2
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128 V. Pantelić et al. effects of
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Table 1. Feeding regime durring the
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The effect of crossing of domestic
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The effect of crossing of domestic
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152 Concentration of progesterone (
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154 J. Pleadin et al. Decision 2002
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156 J. Pleadin et al. Koncentacije
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158 J. Pleadin et al. CACCIATORE G.
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160 Efficiency of bovine IGF -I gen
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The effect of genotype on productio
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184 D. Vitorović et al. (Vićentij
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186 D. Vitorović et al. Broilers i
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188 D. Vitorović et al. deposition
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190 D. M. Ogah Blasco et al. (1984)
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192 D. M. Ogah Tabe 1. Descriptive
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194 D. M. Ogah chicken genotypes fo
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196 D. M. Ogah HU Y.H. (1999) .Vari
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198 Introduction V. Gerzilov et al.
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200 Results and Discussion V. Gerzi
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202 V. Gerzilov et al. The histolog
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204 V. Gerzilov et al. Table 2. Mic
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Results and Discussion Analysis of
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Analysis of applied biosecurity mea
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Analysis of applied biosecurity mea
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The correlation between body measur
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The correlation between body measur
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