engleski

Recovery of milk fat to Škripavac cheese produced from standardised milk

Milk fat is an important component in the forming of the cheese curd. It influences the firmness of the curd, as well as flavour of cheese and cheese yield. Therefore, in industrial cheesemaking standardisation of milk by adjusting the content of protein and milk fat to the optimal ratio of 0.9 : 1 is regularly carried. On contrary, it is not carried out in small scale dairy plant, which could result with reduced recovery of milk fat to cheese and due to that lesser financial profit. The aim of this study was to determine the effect of the milk standardisation on the recovery of milk fat to Škripavac cheese. In the small scale dairy plant, 10 batches of Škripavac cheese were produced. The milk of each batch was divided into three categories: milk for cheese production without standardisation (1) ; milk for cheese production with standardised ratio protein : fat = 0.9 : 1 by the addition of skimmed milk powder – SMP (2), and by skimming the part of milk fat (3). Standardisation of milk by the addition of SMP significantly increased the content of total solids, lactose (P<0.0001) and proteins (P<0.05) in whey. Addition of the SMP resulted in a significantly (P<0.05) higher recovery of milk fat to Škripavac cheese (76.88 %) compared to the treatment of skimming the part of the cream (71.52 %). Addition of SMP can provide the economic benefits in the production of traditional cheeses due to the better recovery of milk fat to cheese.

milk standardisation, milk powder, skimming, recovery, Škripavac cheese

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