Correlation between protein to fat ratio of milk and chemical parameters and the yield of semi-hard cheese

Abstract

In order to obtain good cheese quality, the milk has to possess good physical-chemical properties and should originate from healthy cows. Since milk fat and milk protein are the main constituents of cheese, their proportion in milk is of particular importance for the product yield and quality. This paper describes studies on the protein to fat ratio of milk and the consequent influence on the chemical composition and yield of semi-hard cheese, commercially called "Montenegrin naturally dried cheese". The tests were conducted on six bulk milk samples and six cheese samples. The milk parameters were analysed by the Milkoscan 400 unit whereas chemical analysis of cheese and whey were carried out with the Milkoscan FT 120 device. The average composition of the cheeses was: 29.27% fat, 21.90% protein, 55.27% total dry matter and 0.78% sodium chloride. The mean value for the content of dry matter without fat was 26%, whereas the fat content of the cheese dry matter was 53.18%, the moisture content in cheese 44.73% and moisture content in fat-free matter 63.24%. There was a medium positive correlation between the ratio of fat to protein in milk and fat content in cheese (r = 0.60309), the ratio of fat to protein in milk and dry matter of cheese (r = 0.57103), weak positive correlation between the ratio of fat to protein in milk and cheese protein (r = 0.48067) and medium negative correlation between the ratio of fat to protein in milk and moisture content in cheese (r =-0.57103). Medium negative correlation was found between the ratio of protein to fat in milk and content of cheese fat (r =-0.56416), the ratio of protein to fat in milk and cheese protein content (r =-0.51899), the ratio of protein to fat in milk and dry matter of cheese (r =-0.53118) and medium positive correlation between the ratio of protein to fat in milk and moisture content in cheese (r =-0.53118). Ratio fat to protein in milk and the actual yield of cheese was determined as medium positive (r = 0.66459) and the ratio protein to fat in milk and the actual yield of cheese as M. Bojanić Rašović et al. 146 medium negative correlation (r =-0.67807). The protein to fat ratio in milk influences the decline of fat, protein, dry matter and yield of cheese and increase moisture content in cheese.

Effect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese

“…The findings of the present study can be co-related to a higher TS content in goat milk cheese for the treated group. These findings agree with the findings of Rasovic et al (2013) and Karki and Ojha (2018). On the contrary, Waheed et al ( 2017) reported higher moisture content ranging between 49.45±0.12 to 51.52±0.16 using plant coagulant and between 61.00 to 62.90% using different forms of iron (Khalifa, 1996), while Indumathi et al (2013) reported low moisture content in iron-fortified Gouda cheese samples which might probably be due to different processing techniques used in the preparation of mozzarella and gouda cheeses.…”

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

“…2007; Bojanić‐Rašović et al . 2013). Milk composition can be altered at the production stage, through genetic and nutritional manipulation, or postproduction by processors through technological means (Rattray and Jelen 1996)—the latter of which is the focus of this report section.…”

“…When the composition and quality of milk fluctuate over the cheesemaking season, it can be challenging to maintain consistency in both cheese composition and quality, especially when cheese production standard operating procedures (SOPs) are not created to consider these variations. To this end, studies conducted to mimic the effects of seasonal variations in milk composition have shown that lactose concentration, protein-to-fat ratio, and milk fat and protein concentrations all significantly affect the composition and quality of cheese (Verdier-Metz et al 2001;Guinee et al 2007;Bojanić-Rašović et al 2013). Milk composition can be altered at the production stage, through genetic and nutritional manipulation, or postproduction by processors through technological means (Rattray and Jelen 1996)-the latter of which is the focus of this report section.…”

Seasonal Variations of Milk Composition of Sarda and Saanen Dairy Goats

“…The reduction in milk fat content with respect to protein affects the physical and chemical properties of cheese as well as the fat content in cheese itself, since it is responsible for the amount of milk fat that remains in the curd. Under the same production conditions and the same technological procedure, cheeses from milk with higher fat content have a finer, softer consistency, while the cheeses obtained from milk with lower fat content have a tough consistency [19].…”