The Investigation of Ripening Process and Quality Analysis of Cheeses Produced of Milk with the Modified Free Fatty Acids Composition
The aim of the study was the investigation of ripening process of dutch type,model cheeses produced of milk of high-yielding dairy cows.The feeding dose for the experimental group was enriched with 2% addition of fish oil calculated per fodders dry matter.Milk used for cheeses production was taken after 0.4 and 8 weeks of feeding.During the ripening process the changes in the basic chemical composition of cheeses,their acidity and the growth of chosen microbial groups were analyzed to determine the influence of free fatty acid modification on the cheeses quality.The proteolytic changes were monitored by the determination of the soluble nitrogen increase,expressed as the % of total nitrogen as well as by the concentration of free amino groups soluble in water and in phosphotungstic acid.The lipolysis was analyzed on GS/MS and expressed as the increase of FFA concentration.The produced cheeses were subjected to organoleptic analvsis.
Szo(l)tysik M Janeczek W Kupczy(n)ki R Chrzanowska J Pogoda-Sewerniak K Korczy(n)ski M
Department of Animal Hygiene and Environment,Wroclaw University of Environmental and Life Sciences Department of Animal Food Products Technology and Quality Management,Wroc(l)aw University of Environ
国际会议
XVIth International Congress on Animal Hygiene(第十六届动物卫生国际会议(ISAH 2013))
南京
英文
472-472
2013-05-05（万方平台首次上网日期，不代表论文的发表时间）