The specific production of acid-coagulated cheese

Abstract

The production of acid-coagulated cheese was performed by the original technology. The cheese production is based on the coagulation of whole milk proteins using high temperature (>90°C) and lactic acid. The results obtained show that high heat treatment imposes the complex formation between casein and whey proteins i.e., milk protein coaggregates. Formal complex can be precipitated with organic acids, yields the coprecipitate. The formation of coprecipitates and coaggregates utilize the greatest fraction of whey proteins, leaving only nonprotein nitrogen compounds in the whey. Final cheese has high nutritive value. The cheese may be used as a fresh or after the substantial period of ripening. Both, fresh and mature cheeses have a good sensory properties.

Istraživanja su imala za cilj da se ispita mogućnost proizvodnje kiselokoagulišućeg sira od mleka koje je prethodno termički obrađeno na temperaturi iznad 90°C, sa ciljem da se obrazuje hemijski kompleks između kazeina i serum proteina. Koagulacija proteina izvršena je na temperaturi od 96-98°C pomoću mlečne kiseline. Distribucija azotnih materija iz mleka u sir je u proseku iznosila 87,70%, a dobijena surutka imala je 50% manje azotnih materija nego surutka dobijena pri proizvodnji sireva od mleka termički tretiranog pri nižim temperaturama. Za ovaj sir je specifično da mole da se konzumira odmah nakon proizvodnje ili može da se podvrgne procesu zrenja. Sir se odlikuje karakterističnim mlečno-kiselim, prijatnim i ukusom na kuvano mleko.