Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk

Abstract

There were cheeses produced from raw cow's milk and from mixed milk compared. Mixed milk contained small ruminants' milk (goat's and ewe's milk) and cow's milk in diff erent proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow's milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed signifi cantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confi rmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence of L. monocytogenes and mostly negative incidence of S. aureus are important results and confi rmed high quality of raw material for cheese production. None of S. aureus strains were confi rmed as MRSA. The results of sensory evaluation showed no signifi cant diff erences between cheeses originated from cow's milk and cheeses from mixed milk.

Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese

“…Moreover, Freitas and Malcata [14] made cheese from mixed goat and sheep milk in different ratios (20:80% and 40:60%) and did not find any differences in the fat content of these cheeses, while Halloumi cheese produced from mixed goat and cow milk with 25% and 50% of goat milk had a higher fat content [43]. In contrast to our research, Vyletelova-Klimešova et al [39] found that cheese produced from mixed milk (cow, sheep, and goat milk) contained more fat.…”

“…Gobbetti et al [7], as well as Ponce de Leon Gonzales et al [42], concluded that hard cheese produced with mixed milk with a higher ratio of sheep milk contains a higher level of protein, which is a result of the fact that sheep milk has a higher protein content in comparison to cow milk. The obtained results are in line with those previously reported [38,39,43]. In accordance with our research, Fenelon et al [45] and Madsen and Ardo [46] reported that a decrease of fat in cheese causes moisture and proteins to increase.…”

“…Authors found that the ratio of total solids, fat, and protein increased in mixed milk in comparison to cow milk. The pH value of the mixed milk was not changed as a consequence of different ratios of sheep and cow milk, which is in line with Bonczar et al [38] and Vyletelova-Klimešova et al [39].…”

“…This is in accordance with Bonczar et al [38], who found that the content of total solids, fat, and protein increased in mixed milk with an equal ratio of sheep and cow milk for the production of Bundz cheese. Similar results were obtained by Vyletelova-Klimešova et al [39], who found that the addition of sheep milk to cow and goat milk increases the ratio of total solids, fat, protein, and casein in mixed milk. Mixing different ratios of sheep and goat milk for the production of Picante cheese influenced the content of fat and casein in the mixed milk [40].…”