The quality of milk used in the production of blue-veined cheeses

Abstract

The aim of this paper was to investigate the chemical and some physical characteristics of cow’s milk used for the production of blue-veined cheeses. Two Gorgonzola-type varieties with commercial names "Blue sapphire" and "Blue birch" were produced in "PKB Agroengineering". According to results, the main chemical composition of the cheese milk did not differ from values which are recommended in Regulations, i.e. the content of total solids non fat, fat, proteins, lactose and ash was 8.53, 4.12, 3.11, 4.59 and 0.66%, respectively. The average values of pH and acidity were 6.61 and 6.78°SH, respectively. The milk was not water-faked as the average refract. No. and specific weight were 39.7 and 1.0298, respectively.

U radu je prikazano ispitivanje hemijskog sastava i nekih fizičkih svojstava sirovog kravljeg mleka u cilju ispitivanja tehnološke podobnosti mleka za dalju preradu u sireve sa plavo-zelenim plesnima. Proizvodnja dva varijeteta sireva u tipu Gorgonzole, sa komercijalnim nazivima "Plavi safir" i "Plava breza" obavljena je u pogonu D.P. PKB Agroinženjering. Prema rezultatima istraživanja, osnovni hemijski sastav mleka nije odstupao od vrednosti predviđenih Pravilnikom, odnosno sadržaj suve materije bez masti, mlečne masti, proteina, laktoze i mineralnih materija (pepela) iznosio je 8.53, 4.12, 3.11, 4.59 i 0.66%, respektivno. Prosečne vrednosti kiselosti i pH mleka su iznosile 6.78°SH i 6.61, respektivno. Uzorci mleka nisu bili falsifikovani dodavanjem vode, što potvrđuje refraktometrijski broj, koji je iznosio 39.7, a prosečne vrednosti specifične težine su iznosile 1.0298.