The influence of technological factors on milk properties

Abstract

The effects of cooling, high temperatures (preheating and high heat treatments), and volume concentration on technological properties of milk, were considered in this study. The special importance of high temperatures for rheological properties of yoghurt was emphasized and it was concluded that high temperature treatments (if temperature of 90ºC was applied for 10 min) had improved rheological properties of yoghurt. Moreover, it was pointed that cheese yield increased in the cheese production from milk, in which a complex between casein and serum proteins had been formed by high heat treatments, due to a higher content of nitrogen substances, as well as, a higher level of fat in order to its better fitting into a protein matrix. The importance of raw milk cooling considering preservation of its technological properties was showed. The brief survey on the following was given: physical and chemical changes occurring in milk and individual milk components during cooling, as well as, consequences that they provoke during the use of such milk in the cheese production and the production of other milk products.

U radu su razmotreni uticaji hlađenja, visokih temperatura (predgrevanja i strožijih režima termičke obrade) i koncentrisanja na tehnološke osobine mleka. Posebno je istaknut značaj visokih temperatura na reološke karakteristike jogurta i zaključeno je da se one u velikoj meri poboljšavaju ako se primeni temperaturni režim zagrevanja mleka na 90oC u toku 10 minuta. Takođe je istaknuto da se u proizvodnji sireva od mleka u kome je pod uticajem visokih temperatura obrazovan hemijski kompleks između kazeina i serum proteina, povećava i randman sireva zbog većeg iskorišćenja ukupnih azotnih materija, kao i zbog većeg iskorišćenja mlečne masti zbog njenog boljeg uklapanja u proteinski matriks. U radu je prikazan značaj hlađenja sirovog mleka sa stanovišta očuvanja njegovih tehnoloških osobina. Dat je kratak prikaz fizičko-hemijskih promena koje se dešavaju na mleku i pojedinim komponentama mleka tokom hlađenja, kao i posledice koje one izazivaju prilikom korišćenja takvog mleka u proizvodnji sireva i drugih mlečnih proizvoda.