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Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, естествен ии хуманитарни науки, том XVI., Съюз на учените сесия "Международна конференция на младите учени" 13-15 юни 2013. Scientific research of the Union of Scientists in Bulgaria-Plovdiv, series C. Natural Sciences and Humanities, Vol. XVI, ISSN 1311-9192, Union of Scientists, International Conference of Young Scientists, 13 - 15 June 2013, Plovdiv.
STUDY OF ORGANOLEPTIC CHARACTERISTICS OF MATURE OF WHITE CHEESE FROM MILK OF COW AND MUTTON IN DIFFERENT PASTEURIZATION
D. Salihu1, N.Salihu2,V. Shala,3L.Salihu3R.Dumniku4I.Loshi3
lFaculty of Geoscience and Technology in Mitrovice, University of
Prishtina, Kosovo 2.Agricultural High School 'Arbria" Gjilan , Kosova
3.Student in Faculty of Geoscience and Technology in Mitrovice, University of Prishtina, Kosovo 4.Devolli Grup-Dairy"Vita" Istog , Kosova
Abstract:
Pasteurization of milk is thermic process of destroying of vegetative form of pathogen microorganism such: Staphylococcus aureus,Salmonella spp,Escherichia coli,Brucella sp,Mikobacterium tuberkulisis,etc.
Pasteurization induce variation in integral part of milk from physico -chemical and microbiological aspect. Variation depends from temperature and time of action.
Pasteurization of cow milk is done in temperature 68-70°C/20min =47 points and 72-74°C/20min =49.5 point, while pasteurization of mutton milk is done 68-70°C/20 min = 50 point and 72-74°C/20min =43 point.
Organoleptic characteristic is determinated according to : color, taste, aroma, outer form(express in point), consistency.
Microbiological analysis wich is done are : Staphylococcus in 1gr, with methods ISO 688-1,0 cfu\gr,not found, Escherichia coli 1gr, with methods ISO 16649-1,0 cfu/gr not found, Salmonella 25gr. with methods ISO 6579, not found.
According to these results, chees of cow and sheep responded allowed norms of ISO, AOAC.
Key word: organoleptic, cheese, shallir, cow, mutton,
Introduction
Last four decades concept of quality and their control in creamery has a radical evolution. Aim it was grow of amount of sheep and cow milk, with better quality and quality to become the synonym of safety of cheese producing. It is not enough elementary control , but must react inside and outside of product of cheese, in order that to fulfillment all factors which has impact
direct or indirect, in quality of cheese. As active factor are : milk must be from healthy cow, not from sick cow, which are treated with antibiotics, also must fulfillment hygienic condition. It is important standardization of fat of milk, technologic process, starter culture- crown, hygiene-sanitary regulations , cleaning and disinfection of equipment.
Last year it is necessary demand to guarantee the organoleptic and alimentary quality of cheese, facility in use, cost, conservation, etc., always in accordance with custom-built.
To cheap valid organoleptic characteristics it is necessary to do it sensorial analysis for estimation through sensory organs.
- organoleptic characteristics are : appearance of cheese, distinguish with eye(shape and color), aroma and taste determine through nosey,
- microbiological characteristics such as absence of microbial toxins. Often in milk products detect Echerchia, Enterobacter, Citrobacter, etc. Colicobacteria are aerobe and facultativ anaerob.
Material and methods
Study and estimation of cheese hold out two till three month, testing is done twice per week, by experts for taster , from food and veteran agency of Kosovo and from a group from Faculty of food technology. During this period chairperson of panel registred the results.
In the end of this period the chairperson of panel, make a report of results according to point of members of panel.
Point of estimation of cheesse of cow and sheep.
Analysed charcteristics :
• Taste and aroma 20 point
• Consistency 10 point
• Form 10 point
• Color 5 point
• View and situation 5 point_
Total 50 point
Microbiologic controll of cheese
Identification of microroganism is done according to selective medium.
Determination of coliform in rigid selective medium
Through sterile pipette take 1 cm3 cheese and put in Petri dish. For determiantion of coliform used the VRBL (Violet Red Bil)-agar , for Eshershia coli TBX-agar, Agar Baird-Parker for determiantion of Staphylococus aurus, Aloa-agar for determiantion of Listeria monocitegenes ,XLD-agar for determiantion of Salmonela spp, in temperature 44 ± 1°C
Incubation
Petri dish placement in thermostat in horizontal position. Incubation is done in temperature 30 ± 1°C for 24 ± 2 hours, for Echerchia coli inkubation done at 37°C for 24 hours, for Staphylococus aurus 35-37°C for 24-48 hours, Listeria monocitegenes 35-37°C for 24 ± 2 ore, Salmonela spp 37-42°C, for 24 ± 2 ore.
Escherchia coli create Blu-green colony. Presence of coliform can verify and with of disengaged gas, . Presence of E.coli can verify and with of disengaged indol gas, so we add substance kovac, which the blu-green color convert in red color, so this verify the presence of E.coli.
Results and discussion
Pasterisation destroy all patogen microorganism, soever some sporforming microorganism
can't destroy such as Salamonella,Stafilokoket, E.colli.
Results of organoleptic characteristics of white cheese are presented in table 1.
From table it show that, pasteurization of cow milk, in temperature 68-70°C, has 47.5 point, while pasteurization in temperature 72-74°C/20 min has 49.5point.
Milk of mutton pasteurization in temperature 68-70°C, has great number of point 50.
While pasteurization in high temperature 72-74°C/20 min, number of point it is low 43, compared with pasteurization in temperature 68-70°C.
It is notice that white cheese Shallir from milk cow pasteurization in temperature 72-74°C
in duration for 20 minutes it is more preferable because the characteristics of milk not change, also and their capacity for coagulation not failing.
While in low temperature 68-70°C in duration for 20 minutes, cheese from milk cow produced in low temperature of pasteurization have strong and roughly consistency.
Pasteurization in temperature 72-74°C, increase hydratation iones of proteins and structure of cheese it became soft, delicate and do not reflect any other negative characteristics.Also and color of cheese it is white.
Pasteurization of mutton cheese in temperature 72-74°C, deterioration the consistency of white cheese Shallir and is not healthy and acidify. Surface do not have tipically structure but have smooth surface.
With regard to Staphylococci, must pronounced that they a always are present in milk and can transmission in cheese, if do not respect the hygienic regulation during producing of cheese.
Thermal treatment of milk, sometimes can't destroyed the Staphylococci, and these can be reason for poising and infections, from presence of endotoxins of Staphylococci.
Table 1. Organoleptic characteristics of white cheese from sheep and cow milk in differnt temeperature .
Studimi i degostimit Maximal and minimal Estimation with point 5-50 point Cow milk | Sheep milk
pasterisation of milk ° C
68-70°C/ 20 min 72-74°C/ 20 min 68-70°C 20 min 72-74°C/ 20 min
Color 5 4,5 5 5 5
Outside view 5 5 5 5 4,5
Consistency 10 8 9,5 10 6
Form 10 10 10 10 8
Taste and aroma 20 19,5 20 20 19,5
Total Point 50 47,5 49,5 50 43
As it show in table 2. can notice that thermal treatment it was effective, because not detected any kind of pathogen bacteria, these occur because milk subordinate two form of pasteurization, exactly in two different temperature 68-70 and 72-74 °C/20 minutes.
During normal pasteurization destroyed about 90.9% of microorganism. Also low pH, small amount of water, presence of salts inhibition developing of pathogen bacteria.
Microbiological analysis done according to standards(ISO 6888-1, ISO 16649-1, ISO 6579, ISO 11290).
According to these standards the cheese in both factory suffice the ISO standards.
Table 2. microbiological analysis of white cheese Shallir, produced from cow and mutton milk, produced in factory Rona and Kabi.
Microbiological analysis Amount Standard Cheese "RONA" Cheese "KABI"
Staphylococcus aureus 0,1g, ISO 6888-1 0cfu/g 0 cfu/g
Escherichia coli 1g, ISO 16649-1 0 cfu/g 0cfu/g
Salmonella spp В 25/g. ISO 6579 Not detected Not detected
Listeria monocitogenes 25/g ISO 11290 0 cfu/g 0 cfu/g
Conclusions
Based in these results can conclude
1. That cow and mutton milk has good organoleptic and microbiologic characteristics for cheese producing.
2. Not detect the microbes in cheese, microbiologicaly is cleanness.
3. Pasteurization of cow milk done in 72-74°C/20minute has better organoleptic characteristics, while pasteurization of mutton milk done in 68-70°C/20 minute has better organoleptic characteristics
4. Pasteurization of mutton milk done upper than 72-74°C/20 minute degradation the consistency , taste, aroma and structure of cheese.
5. Pasteurization of cow milk done at temperature 72-74°C/20 minute it is ideal, for consistency , taste, aroma and structure of cheese.
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