Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Farm Characteristics
2.2. Diet and Feeding
2.3. Animals and Milk Collections
2.4. Soft Cheese Making
2.5. Physicochemical Analysis
2.6. Rheological and Profile Texture Analysis
2.7. Organoleptic Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Milk Composition
3.2. The Physicochemical Analysis of the Milk
3.3. Cheese Yield, the Physicochemical and Rheological Analysis of the Cheeses
3.4. Organoleptic Analysis of the Cheeses
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Item | Season | p-Value | |||||
---|---|---|---|---|---|---|---|
Summer | Winter | ||||||
x | SD | Range | x | SD | Range | ||
Dry matter (%) | 12.30 | 0.78 | 10.83–14.59 | 13.06 | 1.17 | 11.15–16.32 | 0.0003 |
Fat (%) | 3.75 | 0.67 | 2.07–5.95 | 4.15 | 0.85 | 2.85–7.10 | 0.0115 |
Protein (%) | 3.20 | 0.35 | 2.65–4.19 | 3.49 | 0.60 | 2.79–5.79 | 0.0041 |
Casein (%) | 2.49 | 0.27 | 2.06–3.29 | 2.72 | 0.46 | 2.11–4.48 | 0.0042 |
Lactose (%) | 4.66 | 0.20 | 4.32–5.22 | 4.69 | 0.44 | 3.02–5.12 | 0.6432 |
SCC (×103 /mL) | 232 | 161 | 8–400 | 246 | 149 | 5–400 | 0.6624 |
Item | Season | Season | Type of Milk | Season × Type of Milk | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
Summer | Winter | p-Value | ||||||||||
Full-Fat Milk | Low-Fat Milk | Full-Fat Milk | Low-Fat Milk | |||||||||
x | SD | x | SD | x | SD | x | SD | |||||
pH | 6.54 a | 0.08 | 6.83 b | 0.02 | 6.60 c | 0.06 | 6.68 d | 0.03 | 0.0039 | 0.0001 | 0.0001 | |
Color | L* | 88.58 a | 0.24 | 86.65 b | 0.92 | 88.81 a | 0.39 | 88.48 a | 0.50 | 0.0001 | 0.0001 | 0.0001 |
a* | −3.38 a | 0.32 | −6.14 b | 0.47 | −3.44 a | 0.10 | −5.50 c | 0.23 | 0.0082 | 0.0001 | 0.0003 | |
b* | 14.03 a | 0.87 | 9.19 b | 0.97 | 10.53 c | 0.44 | 7.58 d | 1.40 | 0.0001 | 0.0001 | 0.0018 |
Item | Season | SE | Season | Type of Milk | Season × Type of Milk | ||||
---|---|---|---|---|---|---|---|---|---|
Summer | Winter | ||||||||
Full-Fat Cheese x | Low-Fat Cheese x | Full-Fat Cheese x | Low-Fat Cheese x | p-Value | |||||
Cheese yield [kg] | 1.04 | 0.80 | 1.08 | 0.88 | 0.03 | 0.2062 | 0.0001 | 0.5817 | |
pH | 5.76 | 6.05 | 5.94 | 6.29 | 0.06 | 0.0493 | 0.0029 | 0.7444 | |
SH | 7.40 | 5.97 | 5.60 | 4.50 | 0.31 | 0.0074 | 0.0360 | 0.7792 | |
Color | L* | 91.25 a | 90.81 b | 91.71 a | 90.60 b | 0.09 | 0.3862 | 0.0001 | 0.0220 |
a* | −1.60 a | −2.80 b | −1.34 a | −2.94 b | 0.09 | 0.4564 | 0.0001 | 0.0090 | |
b* | 18.11 a | 13.31 b | 15.24 c | 12.96 b | 0.26 | 0.0001 | 0.0001 | 0.0001 | |
Firmness (g) | 566.78 a | 833.47 b | 548.98 a | 1137.82 c | 39.52 | 0.0378 | 0.0001 | 0.0198 | |
Stickiness (g) | −10.66 a | −4.04 b | −3.49 b | −1.02 c | 0.51 | 0.0001 | 0.0001 | 0.0117 |
Item | Season | SE | Season | Type of Milk | Season × Type of Milk | |||
---|---|---|---|---|---|---|---|---|
Summer | Winter | |||||||
Full-Fat Cheese x | Low-Fat Cheese x | Full-Fat Cheese x | Low-Fat Cheese x | p-Value | ||||
Color | 5.00 | 5.00 | 4.97 | 4.83 | 0.02 | 0.0053 | 0.0607 | 0.0607 |
Aroma | 4.48 | 4.21 | 4.30 | 4.43 | 0.05 | 0.8064 | 0.4961 | 0.0577 |
Taste | 4.33 a | 3.58 b | 3.97 a | 3.73 a–b | 0.06 | 0.3141 | 0.0001 | 0.0174 |
Consistency | 4.25 | 3.75 | 4.17 | 3.57 | 0.06 | 0.2151 | 0.0001 | 0.6412 |
Overall assessment | 4.48 | 4.02 | 4.33 | 4.10 | 0.04 | 0.6162 | 0.0001 | 0.0923 |
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Czyżak-Runowska, G.; Wójtowski, J.A.; Gogół, D.; Wojtczak, J.; Skrzypczak, E.; Stanisławski, D. Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm. Animals 2020, 10, 1794. https://doi.org/10.3390/ani10101794
Czyżak-Runowska G, Wójtowski JA, Gogół D, Wojtczak J, Skrzypczak E, Stanisławski D. Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm. Animals. 2020; 10(10):1794. https://doi.org/10.3390/ani10101794
Chicago/Turabian StyleCzyżak-Runowska, Grażyna, Jacek Antoni Wójtowski, Danuta Gogół, Janusz Wojtczak, Ewa Skrzypczak, and Daniel Stanisławski. 2020. "Properties of Rennet Cheese Made from Whole and Skimmed Summer and Winter Milk on a Traditional Polish Dairy Farm" Animals 10, no. 10: 1794. https://doi.org/10.3390/ani10101794