Next Article in Journal
Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment
Previous Article in Journal
Pepsin Hydrolysis of Orange By-Products for the Production of Bioactive Peptides with Gastrointestinal Resistant Properties
Article

The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

1
Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
2
Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia
3
Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
*
Author to whom correspondence should be addressed.
Academic Editors: Maria Aponte and Agostino Sevi
Foods 2021, 10(4), 690; https://doi.org/10.3390/foods10040690
Received: 12 February 2021 / Revised: 8 March 2021 / Accepted: 20 March 2021 / Published: 24 March 2021
(This article belongs to the Section Dairy)
The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Lički škripavac cheese. View Full-Text
Keywords: milk standardization; skimmed milk powder; fat separation; fat and protein recovery; cheese yield; Lički škripavac cheese; soft cheese; sensory properties milk standardization; skimmed milk powder; fat separation; fat and protein recovery; cheese yield; Lički škripavac cheese; soft cheese; sensory properties
Show Figures

Figure 1

MDPI and ACS Style

Kalit, S.; Tudor Kalit, M.; Dolenčić Špehar, I.; Salajpal, K.; Samaržija, D.; Anušić, J.; Rako, A. The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. Foods 2021, 10, 690. https://doi.org/10.3390/foods10040690

AMA Style

Kalit S, Tudor Kalit M, Dolenčić Špehar I, Salajpal K, Samaržija D, Anušić J, Rako A. The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese. Foods. 2021; 10(4):690. https://doi.org/10.3390/foods10040690

Chicago/Turabian Style

Kalit, Samir, Milna Tudor Kalit, Iva Dolenčić Špehar, Krešimir Salajpal, Dubravka Samaržija, Jasna Anušić, and Ante Rako. 2021. "The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese" Foods 10, no. 4: 690. https://doi.org/10.3390/foods10040690

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop