![]() Due to the traditional animal feeding systems used in summer (pasture) and winter (silage and root crops) on small and medium-sized Polish farms, the season in which the milk is collected can alter the characteristics of the cheese produced from it. Most of the research on cheeses from traditional farms concerns ripened cheeses, and there have been few research papers on the properties of soft, unripe cheeses intended for immediate consumption. Their content per 100 g of cow’s milk is relatively high and amounts to 126 International Units (IU) (vitamin A), 2 IU (vitamin D) and 0.1 mg (vitamin E), which should be taken into account when consuming skimmed milk dairy products. Moreover, milk is a valuable source of fat-soluble vitamins, which are important for consumer health. Fat is the major substance defining milk’s energy value and makes a major contribution to the nutritional properties of milk. However, the removal of fat often impairs the sensory and textural properties of foods, leading to low consumer acceptance. Reduced-fat food products can help prevent obesity and other diet-related diseases. In addition, among those seeking a healthy lifestyle, there is a trend of consuming natural products, including cheeses with reduced calorie content. Their production also contributes to environmental protection. In addition, traditional products are an important source of income for farms, and are sought after by consumers. Its great nutritional value should be emphasized, especially due to its high levels of bioactive substances, resulting from traditional forms of animal nutrition. This milk is a valuable raw ingredient in the production of cottage cheese, rennet cheese, fermented milk drinks, cream, and butter. Milk from traditional family farms, where cows graze on pastures, is of particular interest to consumers. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.Ĭows are the most numerous species of dairy animals, accounting for as much as 83% of global milk production. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. The highest level of yellow (b*) was found in whole milk summer cheeses those produced in winter were 16% less yellow. ![]() Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses ( p ≤ 0.05). Cheeses from summer milk showed greater acidification than those from winter milk ( p ≤ 0.05). We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. We analyzed milk from twenty Polish Holstein–Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l’Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. ![]() The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm.
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