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Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, т. XV, ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017. Scientific Works of the Union of Scientists in Bulgaria-Plovdiv, series C. Technics and Technologies, Vol. XV., ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017.
MICROBIOLOGICAL RESEARCH ON THE DISSOLUTION OF WHITE CHEESE FROM WHITE COW'S MILK DURING STAGING Lorike Salihu,1 S. Kadriu Nikshiqi ,2 D.Salihu,2 L.Salihu 1 1 University of Chemical Technology and Metallurgy, Sofia - Bulgaria 2UCiversity of Mitrovica"Isa Boletini", TepErtment of Food TechnolosT
Mitrovica - Kosova
Abstract
The cheese-texture of the fresh cheese, it does not have the taste or aroma we desire. But this is the result of complex complexity between starter bacterial enzymes, goblet processes, dry matter, especially casein, and secondary flora [acidophication], and factors ambient temperature, and relative air humidity during staging. Microbiological and biochemical processes are carried out during the course.
Dissolution of the prototypes on the 6th to the 12th day has changed in the unpurified cheese 38-55% on 32 to 45 days it has risen only in 32-38%. When the highest dissolution has been in the days of 6 to 12, then cheese starts to form the first and second holes, lose the taste, unwanted winds for consumers. Key words: dissolution, stagnation, enzymes etc.
Untroduction
White cheese is part of the group of soft cheeses, where it is obtained from cow's milk when it is fresh there is no flavor or aroma that it desires and is difficult to be perceived by the human organism. To form the sensory organ market, taste the aroma suitable, for consumption it should be trained to perform microbiological and biochemical processes, these processes make cheeses specially mixed with the microflora of different composition. In general, clean bacteria should be able to form lactic acid to form Proteins and produce CO2. When milk clots the bacterial cells concentrate on the formation of lactic acid decreases the pH, this phase is called Sinerezis [ie clotting, or coagulation of clotted mass], apart from releasing the calcium and phosphorus chips and Cheese shakes.
Cheese classification can be done according to this division:
• Trained cheese - is the cheese that has completely passed the staging stage, meaning that it has reached the necessary breakdown of the constituent parts and has formed the taste, aroma, characteristic consistency and is ready for consumption.
• Molded mold cheese - is the cheese that comes in addition to the acid-lactic microflora with mold that breaks down the fat forming the taste and appearance of molds in the interior or on the surface of the cheese.
• Fresh cheese - is the cheese that does not pass on a long stage of cooking but is consumed fresh, such as processed cheese or melted cheese.
Enzymatic action and breakdown of organic acids in white cheese 90
During thermal treatment, the cheese passes into the protein coagulation stage by acidic reactions and enzymatic reactions. The decomposition of organic acids in cheese makes the calcium-phosphate complex of cheese protein converted into organic acid casein and calcium ions are released into solution and form calcium lactate with acid decomposition.
Fresh white cheese (enzymes source)
Materials and methods
Preparation of cheese under laboratory conditions:
The study's research started in January-May 2016 during this research. We evaluated the physical-chemical composition of the cheese during the temperature of 12 -16 ° C. Cow milk was taken and the physical-chemical, organoleptic properties and its composition were evaluated. For the preparation of cheese under laboratory conditions fresh cow milk was obtained, No.2 milk sample was pasteurized, bacterial enzyme disposal at 37 ° C.
Laboratory work was carried out at the Faculty of Food Technology Laboratory at the University of Mitrovica, during the work done in the laboratory was determined the number of holes in the cheese changing the cheese proteins during storage and storage at the warehouse. Analyzes were performed on the Velp DumashNitrogen NDA 701 Analyzer, which works in principle by swirling nitrogen, determining the number of proteins. The instrument is connected to the monitor, it is also connected by three gas cylinders, the containers are filled with Oxygen (O2), Nitrogen (N2), and Carbon Dioxide (CO2). The instrument works in such a way as the samples are placed on the aluminum foil and placed on the instrument, whereby by pressing the Start command automatically, the instrument starts working.
The procedure for determining the number of proteinase is thus, from which the sample is taken from three values expressed in mg, these cheese masses are placed on the aluminum foil. Then their weighing is done on the scales, and finally the closure of the foil is done so that the cheese sample does not come out.
After the measurement, all the samples are placed on the instrument, for the start of the work the instrument must reach 1720°C, and after adjusting all options it is given the Start command, and the instrument works automatically.
Figure 1. Carry out analyzes using the Velp DumashNitrogen Analyzer NDA 701 instrument. Discussion of results
Changes that the cheese has undergone during storage and staging at 12-16 ° C for a month in a row, with regard to the number of proteins Cheese "Kabi" 1'd 6-12 days was 42-48%, while we The cheese prepared in the liberator 2 ', 38-55%.' The dairy goose '3', 32-36%. On the day 32-45 the change of the prototypes "Kabi" 1 ', 39-52%, the cheese prepared in Laboratory 2 ', 32-38%, in "Eggs" milk 48-48%. The decrease of the protons is shown in the unpasteurized milk of laboratory preparation that the number of early holes increased by 3-4 mm, 3-7 mm.
Most of the microorganisms of the milk are capable of fermenting galactose glucose to the lactic acid, producing an acidophic acid which causes the sucking of the casein at a pH of 4.64 to 4.78 in excess of 10 to 37 ° C, High, milk with acidity of 0.30-0.45% is expected [breaks]. In white cheese, besides the acids, a certain amount of gaseous activity of some bacteria of the Enterobacteriaceae family of Coli-Aerogenes (Escherchia coli, Aerobactere aerogenes) is formed. Gas emulsion is caused by Coli aerogenes bacteria. Unwillingly creates cheese blowing forms holes where they are formed at the beginning of the training in the first 10 to 12 days, while the second holes form 15 to 45 days, beginning with small dimensional 2-3mm and later 3-7mm. the cheese take the stink aroma, undesirable taste for consumers. A peppermint group of Saccharomyces fragilis lactose. With the overexposure of the lipids with the microorganisms of the Clastredium family, Cl.butricum. Cl.tyrobotricum where they create a large amount of acidic gases and CO2 and H2.
Table. 1. The results of the analysis of the composition of white cheese during the staging
Nr.
Day
Name
Value
Evaluation of the analysis during the seasoning
"Kabi" 1
Laboratory 2
"Ajka" 3
Pasteurization
°C
72-73/25 min
Without pasteurization
70-72/30 min
C\ ■
2
Acidity
OJ
215-237
248-253
232-243
Holes formation
1-2
3-4
1.8-2
General proteins
42-48
38-55
32-36
Pasteurization
OC
71-72/28min
Without pasteurization
71-72/28 min
Acidity
230-242
270-290
238-253
Holes formation
2-2.1
3-7
2-2.3
General proteins
39-52
32-38
48-48
Recommendations
During the processing of milk for the production of cheese, the application of PMH in the white cheese processing plant is done.
Make thermal processing - pasteurization, standardization of yogurt and casein. Adhering to the chain during the shrinkage of enzymes, processing batches, Stabbing, waiting, and crying, concentration of saddles.
Storage of the cheese in hygienic conditions at the warehouse, during the hot seasoning of 14 -16 ° C, while the warehouse is applied at temperatures of 2-4 ° C.
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