Production of hard goat cheese and goat whey from organic goat’s milk

Popović-Vranješ, Anka; Pihler, Ivan; Paskaš, Snežana; Krstović, Saša; Jurakić, Želјka; Strugar, Katarina

doi:10.15567/mljekarstvo.2017.0302

Cited by 17 publications

(15 citation statements)

References 13 publications

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“…Milk and products made from goat's milk are appreciated by consumers because they bring health benefits (Popovic-Vranjes et al, 2017). Consumers want products that have food quality and safety, sensory attractiveness and nutritional value (Linares et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

et al. 2021

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The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter.

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Section: Introductionmentioning

confidence: 99%

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

et al. 2021

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“…Conversely, other studies suggest due to the content of bioactive compounds, aroma and flavour characteristics from high biodiversity organic pastures with numerous species of grasses, legumes and herbs, organic dairy products have special health benefits (Bergamo, 2003;Brodziak et al, 2018;Ellis et al, 2007;Kuczyńska et al, 2012;Popović-Vranješ et al, 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

Organic milk supply in Poland: market and policy developments

Zuba‐Ciszewska

Kowalska

Manning

et al. 2019

BFJ

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Purpose Global demand for organic milk products gives an opportunity to Polish organic farmers and dairies to supply national, European Union and international milk markets. The purpose of this paper is to review the historic and contemporary changes in organic milk production and processing in Poland, in order to identify the main factors of influence and to propose the direction of future market and policy development in the sector. Design/methodology/approach In this study, secondary data from a range of literature sources and databases are analysed. The Lorenz’s concentration ratio is applied to the data derived to evaluate the degree of concentration of certified organic farms in the different regions of Poland and conclusions are drawn as a result. Findings Organic dairy farm operations in Poland are small scale and territorially dispersed. Although there is some evidence of growing supply concentration, Polish processors of organic milk face multiple barriers to development not least a lack of continuity of supplies. Whilst global markets are of interest, the development of alternative, innovative food networks in Poland that focus on provenance, integrity and promoting the special health benefits of organic milk would be of value to the sector, but further cooperation and integration is essential to take advantage of these market opportunities. Originality/value This research underpins the need for appropriate national policies in Poland for the development and actualisation of a dynamic organic milk supply system that delivers value to local, regional and international markets.

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“…Cheeses are different depending on the production technology and ripening conditions and they also differ from each other due to the extent of proteolysis and other changes that occur during the ripening period. Different content of soluble N in cheese (a widely-used proteolysis index) occurs because of the difference in moisture content, pH value, the ripening duration and curd drying temperature (Popović-Vranješ et al, 2017). Regarding to Fosnerič, (1967) the amount of soluble nitrogen compounds in hard cheese (Cheddar, Emmentaler, etc.)…”

Section: Chemical Compositionmentioning

confidence: 99%

Nutritional and energetic value of hard cheese

et al. 2018

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Insufficient intake of dairy product, especially of hard cheese, in Serbia is a nutritional problem of concern. It is caused not only by income but also with low commercial availability of the product and consumer knowledge and preferences. This study assesses nutritional and microbiological parameters of hard cheese made from pasteurized cow milk. Standard chemical analyzes were performed and cheese were analyzed on the 1 st , 30 th and 60 th days of ripening. The following microbiological indicators were monitored: Listeria monocytogenes, coagulase-positive Staphylococci, Escherichia coli and Enterobacteriaceae. Furthermore, ripened cheeses were analyzed on amino and fatty acid profile. All cheese samples presented satisfactory microbiological and nutritional characteristics for most of the assessed parameters. Ripened cheese contained on the average 29.08% milk fat, 25.29% proteins, 0.98% lactose and pH value was 5.23. The fat content on dry matter basis (FDM) and moisture in non fat substance (MNFS) were 49.11% and 55.84 %, respectively. The energy value of cheeses amounted to 366.80 kcal /1523.22 kJ. Mean values of fatty acids content (g/100 g) showed that cheese most contained saturated fatty acids, following with monounsaturated and polyunsaturated fatty acids: 66.92%, 30.13% and 2.95%, respectively. The most common essential amino acids were leucine, lysine and isoleucine. This paper confirms that hard cheese is an important source of valuable nutrients and energy and should possess priority in human diet.

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Production of hard goat cheese and goat whey from organic goat’s milk

Cited by 17 publications

References 13 publications

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin

Organic milk supply in Poland: market and policy developments

Nutritional and energetic value of hard cheese

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