Distribution of milk components into blue-veined cheeses of gorgonzola type

Abstract

Blue-veined cheeses in type of Gorgonzola with commercial names "Blue sapphire" and "Blue birch" were made from pasteurized cow milk using two types of Penicillium roqueforti, type esportazione and type dolce respectively. In this paper, the distribution of milk components into cheese and cheese whey was examined. The samples of whey were taken in 3 phases after the cutting of coagulum, after 50% of whey drainage and at the end of drainage, where the samples have labeled as whey 1, 2 and 3. The distribution of total solids, milk fat, proteins and mineral matters from milk to cheese after production and cheese whey was examined. According to results, about 46% of total solids, 82% of milk fat, 65% of proteins and 37% of mineral matters have transferred from milk to "Blue sapphire" cheese, while the distribution of the same constituents into "Blue birch" cheese was ca. 49% 87%, 67% and 35%, respectively.

Sirevi sa plavo-zelenim plesnima u tipu Gorgonzole pod nazivom "Plavi safir" i "Plava breza" proizvedeni su od pasteizovanog kravljeg mleka, koristeći dva tipa kulture plasni Penicillium roqueforti, i to tip esportazione i tip dolce, respektivno. U radu je ispitivan stepen distribucije sastojaka mleka u sir i surutku koja se prilikom izrade sira uzorkovala u tri faze: odmah nakon sečenja gruša, zatim nakon odlivanja 50% surutke i na samom kraju odlivanja surutke, pri čemu su uzorci surutke obeležavani kao surutka 1, 2 i 3. Praćen je stepen distribucije sadržaja suve materije, mlečne masti, proteina i mineralnih materija u sir nakon proizvodnje i u surutku. Prema rezultatima istraživanja, oko 46% suve materije, 82% mlečne masti, 65% proteina i 37% mineralnih materija je prešlo u sir "Plavi safir", dok je stepen distribucije istih sastojaka u sir "Plava breza" iznosio oko 49%, 87%, 67% i 35% respektivno.