Technology and chemical composition of beaten cheese in Republic of Macedonia

Beaten cheese is autochthonous product of our country whose production started long time ago. In the past it was produced only in the region Mariovo where it was made from pure sheep milk, but today it is produced in other regions of the country and from mix of sheep and cow milk and mix from sheep and goat milk. In the most parts of the country beaten cheese is manufactured in industrial conditions, but in some places it is still made at home. According to our research using two different types of renet, Chy-max (genetic rennet) and Stabbo (combined rennet) we developed technology for production of two variants of beaten cheese by industrial way. Chemical composition of beaten cheese produced by genetic rennet on 45th day of the ripening was: dry matter 59.67%, fat 21.74%, proteins 21.95%, salt 3.58%, acidity 191oT and pH 5.24. Beaten cheese made using combined rennet showed this chemical composition: dry matter 58.01%, fat 21.54%, proteins 22.09, salt 3.51%, acidity 184oT and pH 5.17. The level of protein hydrolyses was in the type produced with combined rennet. Soluble nitrogen at the end of ripening was 0.66%, primary nitrogen materials 0.60% and secondary nitrogen materials 0.05%. On 45th day of ripening in brine quantity of soluble nitrogen in beaten cheese made with genetic rennet was 0.62%, primary nitrogen materials 0.57% and secondary nitrogen materials 0.05%. The kinetics of salt diffusion was nearly equal and to the end of ripening in the first variant it was 3.5% and in the second 3.51%. Because the level of dry matter used in first type was higher, cheese yield was 10.96%, compared to the second type where cheese yield was 8.63%.

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Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk

Acta Veterinaria Brno ◽

10.2754/avb201483s10s3 ◽

2014 ◽

Vol 83 (10) ◽

pp. S3-S8 ◽

Cited By ~ 5

Author(s):

Lenka Necidová ◽

Šárka Bursová ◽

Alena Skočková ◽

Bohdana Janštová ◽

Pavla Prachařová ◽

...

Keyword(s):

Bacillus Cereus ◽

Storage Temperature ◽

Goat Milk ◽

Storage Conditions ◽

Cow Milk ◽

Enzyme Linked Immunosorbent Assay ◽

Plate Method ◽

Milk Samples ◽

Sheep Milk ◽

Enterotoxin Production

The aim of this study was to compare Bacillus cereus growth rates and diarrhoeal enterotoxin production in raw and pasteurized goat, sheep, and cow milk in terms of storage conditions. Milk samples were inoculated with B. cereus (CCM 2010), which produces diarrhoeal enterotoxins. Enterotoxin production was tested by ELISA (Enzyme-Linked Immunosorbent Assay), and the count of B. cereus was determined by the plate method. With raw cow milk, B. cereus growth and enterotoxin production can be completely suppressed; in raw goat and sheep milk, enterotoxin was produced at 22 °C. In pasteurized cow, goat, and sheep milk, the B. cereus count increased under all storage conditions, with more rapid growth being observed at 15 °C (sheep milk) and 22 °C (cow and goat milk). Enterotoxin presence was detected at 15 °C and 22 °C, and with pasteurized cow milk also at 8 °C. Our model experiments have determined that B. cereus multiplication and subsequent enterotoxin production depend on storage temperature and milk type.

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Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka

Czech Journal of Food Sciences ◽

10.17221/10017-cjfs ◽

1999 ◽

Vol 17 (No. 1) ◽

pp. 31-34 ◽

Cited By ~ 2

Author(s):

J. Paiakova ◽

O. Burdova ◽

P. Turek ◽

A. Laciakova

Keyword(s):

Goat Milk ◽

Cow Milk ◽

Sheep Milk ◽

The One

In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.

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Effects of the types of sealing on chemical-fermentation characteristics of corn silage from the feed out face of trench silos

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n3supl1p1891 ◽

2021 ◽

pp. 1891-1908

Author(s):

Mikael Neumann ◽

◽

Fernando Braga Cristo ◽

Giovanna Bobato Pontarolo ◽

Marlon Richard Hilario da Silva ◽

...

Keyword(s):

Chemical Composition ◽

Temperature Gradient ◽

Dry Matter ◽

Fiber Quality ◽

Protein Composition ◽

Corn Silage ◽

Different Types ◽

Fermentation Profile ◽

Polyamide Film

The objective of this study was to evaluate the efficiency of different types of sealing on the physical losses of dry matter, chemical and fermentation characteristics and in situ digestibility of the dry matter of corn silage stored in the feed out face (ramp) of trench silos. The experimental design used randomized blocks, composed of three treatments, namely: T1 - corn silage preserved with double-sided polyethylene of 110 μm thickness (conventional seal); T2 - corn silage preserved with double-sided polyethylene of 200 μm thickness (double-sided); and T3 - corn silage preserved with oxygen-impermeable film composed of double-sided polyethylene of 80 μm thickness on a translucent vacuum polyamide film of 20 μm thickness (double sealing), with four repetitions each. The use of double-sided polyethylene with 200 μm thickness (double-sided) and oxygen impermeable film composed of double-sided polyethylene and polyamide (double sealing), were effective in preserving the chemical composition, fermentation profile, raw protein composition and fiber quality, in addition, the use of these polymers resulted in greater ruminal digestibility of dry matter and reduced the pH, temperature, temperature gradient and physical losses of corn silage from the feed out face (ramp) of trench silos compared to the conventional sealing.

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Kırklareli Peynirlerinin Tarihsel Gelişimi ve Coğrafi Karakteristikleri

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i11.1748-1753.2466 ◽

2019 ◽

Vol 7 (11) ◽

pp. 1748

Author(s):

Buket Aşkın

Keyword(s):

Animal Feed ◽

Goat Milk ◽

Production Method ◽

Climatic Conditions ◽

Cow Milk ◽

Process Conditions ◽

Quality Properties ◽

Sheep Milk ◽

White Cheese ◽

Historical Difference

In Kırklareli, which has high importance for cheese production since ancient times, there are two different types of cheeses have important commercial potential are Kırklareli White Cheese (KWC) and Kırklareli Old Kashar Cheese (KOKC). These cheeses belong to Kırklareli and they are produced using the milk obtained in Kırklareli. A certain proportion of sheep milk, goat milk and cow milk is used in a mixture for KWC and KOKC production. There are some basic and distinctive features for Kırklareli cheeses. These features can be summarized as the effect of some differences belongs to Kırklareli, can be mentioned as natural vegetation due to geographical structure and climatic conditions, milk characteristics, historical difference and production method and maturation process. KBP and KEKP are reflected to the differences between animal feeding, milk and milk. The proportions of the plant species composed the botanical composition of the province constitute the animal feed. According to the botanical characteristics, the common plants in Kırklareli pastures are wheat (Poaceae), legumes (Fabaceae), broad-leaved herbs (Asteraceae, Apiaceae, Lamiaceae etc) and bushes. These 3 different groups of plants have different effects on the most basic quality criterias of milk and cheese, such as protein content, fat ratio etc. Apart from these, there are so many differences, which contain the low microbial load and process conditions. The fact that the milks produced in the province have quality properties within EU limits bring with it a very important advantage such as low pasteurization temperature. For the production of KWC and KOKC, cow milk only or the mixture of cow milk, goat milk and sheep milk, with rates between 15-30%, 25-40% and 30-45% respectively, can be used. Mixture rates are between 30% -45% sheep milk, 25% -40% goat milk and 15- 30% cow milk.

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IDEXX SNAP® Beta-Lactam ST Validation for Penicillin G Detection

Journal of AOAC International ◽

10.5740/jaoacint.12-262 ◽

2013 ◽

Vol 96 (6) ◽

pp. 1343-1349 ◽

Cited By ~ 2

Author(s):

Travis T Waldron

Keyword(s):

Goat Milk ◽

Rapid Test ◽

Cow Milk ◽

Penicillin G ◽

The European Union ◽

Beta Lactam ◽

Powdered Milk ◽

Sheep Milk ◽

Test Kit ◽

Assay Time

Abstract IDEXX has produced a robust and improved rapid test kit optimized to detect penicillin G in a variety of milk matrixes. The SNAP® Beta-Lactam ST Test Kit is designed to be run without the use of a heat block. The new test is optimized to ensure a detection capability for penicillin G that is at or below the European Union maximum residue limit of 4 parts per billion. The test can be used with commingled cow milk, commingled goat milk, commingled sheep milk, and reconstituted whole fat powdered milk. The SNAP Beta-Lactam ST Test Kit contains all the items necessary to run and interpret the test in a single package. No heat block or reader is required. The results can be read visually or with an IDEXX SNAPshot or SNAPshot DSR Reader. The total assay time is approximately 7 minutes.

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Comparative assessment of the nutritional contents and sensory evaluation of cheese produced from cow and sheep milk using local coagulants

Nigerian Journal of Animal Production ◽

10.51791/njap.v42i2.2677 ◽

2015 ◽

Vol 42 (2) ◽

pp. 218-229

Author(s):

O. O. Adewumi ◽

A. M. Akinloye

Keyword(s):

Crude Protein ◽

Dry Matter ◽

Leaf Extract ◽

Carica Papaya ◽

Lemon Juice ◽

Cow Milk ◽

Calotropis Procera ◽

Ether Extract ◽

Processed Cheese ◽

Sheep Milk

The objectives of this study was to comparatively assess the dry matter, nutritive value and sensory properties of cheese produced from cow and sheep milk using three different local coagulants of plant origin: Calotropis procera leaf extract, Carica papaya leaf extract and lemon fruit juice. The following proximate and mineral compositions were assayed: dry matter, crude protein, ether extract, ash, carbohydrates, magnesium, copper, potassium, iron, zinc, calcium. Relative to that made with Calotropis procera and Carica papaya, cheese made with lemon juice was harder, less cohesive and gave a higher significant value (P <0.05) of dry matter (48.04%-cow milk : 53.22% sheep milk) in both types of milk. The lowest dry matter content was observed in Calotropis procera processed cheese made from cow milk (40.02%). The crude protein (4.22%), ether axtract (60.54%) and ash (6.00%) of Calotropis procera processed cheese made from sheep milk was significantly higher (P < 0.05) than cheese made from cow and sheep milk using Carica papaya and lemon juice. The lemon juice processed cheese made from sheep milk gave a significantly higher value (P< 0.05) of zinc (0.273%) and calcium (1.299%) than the cheese produced by the other two coagulants. Lemon juice processed cheese made from cow milk had the lowest content of crude protein (2.23%) and ether extracts (49.23%). With respect to carbohydrates, cheese made from cow milk using lemon juice had the highest (P < 0.05%) value (41.21%) while it was lowest in Calotropis procera and carica papaya processed cheese made from sheep milk (28.34% and 28.40% respectively). However, ether extract was highest in cheese made from sheep milk using Calotropis procera extract (60.54%) and lowest in cheese made from sheep milk using lemon juice (49.69%). In terms of organoleptic evaluation, cheese processed from cow milk using Calotropis procera scored the highest insignificant (P >0.05) overall acceptability (5.77). This study suggests that sheep milk and Carica papaya leaf extract have the potential to compete favourably well with the commonly used cow milk and Calotropis procera leaf extract.

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STUDY OF THE KINETICS OF HYDRATION STRUCTURING AND THE PROPERTIES OF LIME-BELITIC BINDERS BASED OF MARL

Vestnik MGSU ◽

10.22227/1997-0935.2016.4.62-68 ◽

2016 ◽

pp. 62-68

Author(s):

Aleksey Dmitrievich Zhukov ◽

Marat Orynbaevich Asamatdinov ◽

Bakhtiyar Chimbergenovich Nurymbetov ◽

Sharibay Nauryzbaevich Turemuratov

Keyword(s):

Chemical Composition ◽

Low Temperature ◽

Physicochemical Properties ◽

Calcium Oxide ◽

Raw Materials ◽

High Strength ◽

Dicalcium Silicate ◽

Different Types ◽

Materials Used ◽

Kinetics Of

Lime-belite binder is obtained by low-temperature firing of natural marl, marling or sanding limestone and artificial lime-silica mixtures. The binder with calcium oxide also contains significant amounts of dicalcium silicate and some others materials, the composition and quantity of which depend on the chemical composition and firing temperature of the raw materials used. The authors investigated the kinetics of hydration structures and physicochemical properties of lime-based binders on the basis of belitic marl from Akburly and Porlytau. The formation of resistance is associated not only with the formation of the system of different types of structures - coagulation and crystallization, with the transition of the first to the second, but also with the different stages of formation of crystal structures. The possibility of using lime-belitic binders for the preparation of high-strength products of autoclave hardening is proved. The autoclaved binders used in the manufacture of sand-lime products are prepared with the use of mixtures consisting of 60...70 % lime-belite binder and 30...40 % ground quartz sand.

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Determination of changes during storage in chemical and microbial compositions of yoghurts made from buffalo milk and buffalo and cow milk mixtures

Archivos Latinoamericanos de Nutrición ◽

10.37527/2019.69.2.003 ◽

2020 ◽

Vol 69 (2) ◽

pp. 89-98

Author(s):

Asya Çeti̇nkaya

Keyword(s):

Dry Matter ◽

Storage Time ◽

Buffalo Milk ◽

Cow Milk ◽

Total Count ◽

Aerobic Bacteria ◽

Microbiological Analysis ◽

Different Types ◽

Microbiological Properties

This study was aimed to determine and compare the chemical and microbiological properties of yoghurts made from different types of milk and their mixtures (35%, 65%, and 100%) during their storage at 4 °C for 28 days. For this purpose, chemical and microbiological properties of yoghurts during storage at 4 °C for 28 days were investigated. The total amount of dry matter, fat, pH and protein of yoghurt made from the buffalo and cow milk mixtures was significantly higher than that of pure buffalo milk (P<0.01). Also, storage time has led to significant differences in these components. Considering the results of microbiological analysis, a significant (P<0.01) difference was found between yoghurt samples in terms of total count of mesophilic aerobic bacteria, lactobacilli, lactococcus and yeast and mould. Hence, it is concluded that the addition of buffalo milk to that of cow improves the composition of yoghurt made from cow milk, which indicated the possibilities of processing and marketing of both types of milk especially because the health benefits of cow milk and the fermented products are well documented.

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Impact of production season on the chemical composition and health properties of goat milk and rennet cheese

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2018.v30.i2.1602 ◽

2018 ◽

pp. 107

Author(s):

Stanisław Milewski, Katarzyna Ząbek ◽

Zofia Antoszkiewicz ◽

Zenon Tański, Alicja Sobczak

Keyword(s):

Chemical Composition ◽

Vitamin A ◽

Milk Fat ◽

Dry Matter ◽

Winter Season ◽

Goat Milk ◽

Climatic Conditions ◽

Summer Period ◽

Summer Feeding ◽

Winter Feeding

This study compared selected parameters of milk and rennet cheese produced from milk obtained from alpine goats during winter and summer feeding under climatic conditions of the Warmia and Mazury region. Milk from the winter season contained more protein, less vitamin A and over seven times less vitamin E than milk obtained in summer. In cheese from the winter season, the content of dry matter, fat, protein and vitamin A was lower when compared with cheese from the summer period. The content of total biogenic amines in cheese was almost twice as high in winter than in summer (1056.4 vs 567.6 mg/kg). Winter cheese contained more cadaverines and histamine than summer cheese. The content of tyramine and putrescine was comparable in cheese from both seasons and was higher than the level of histamine. Milk fat from milk obtained in winter contained more long-chained SFA and MUFA in comparison with the summer period. Fat from cheese produced in summer had a higher content of SFA, CLA and ALA, whereas cheese from the period of winter feeding contained more C16:0izo and C18:1. The content of hyper- and hypocholesterolemnic acids was comparable in milk and in cheese with a slightly smaller proportion of hyper-acids and a slightly higher proportion of hypocholesterolemnic acids during summer feeding of goats. In conclusion, it was found that the feeding season had a minor impact on the chemical composition of milk, although it significantly differentiated the chemical composition of rennet cheese produced from that milk and the health quality parameters of both products. Milk from winter feeding had a higher content of protein, whereas the chemical composition of cheese was more beneficial in winter as the content of dry matter, fat and protein was higher. The health properties of both products were more beneficial in summer, which was determined by the profile of fatty acids and the content of vitamin A.

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The Role of Bovine and Non-Bovine Milk in Cardiometabolic Health: Should We Raise the “Baa”?

Nutrients ◽

10.3390/nu14020290 ◽

2022 ◽

Vol 14 (2) ◽

pp. 290

Author(s):

Jack Penhaligan ◽

Sally D. Poppitt ◽

Jennifer L. Miles-Chan

Keyword(s):

Animal Studies ◽

Bovine Milk ◽

Goat Milk ◽

Buffalo Milk ◽

Cow Milk ◽

Cardiometabolic Health ◽

Milk Product ◽

Nutritional Recommendations ◽

Sheep Milk ◽

Randomised Controlled

Although causality is yet to be confirmed, a considerable volume of research has explored the relationships between cow milk consumption, type II diabetes, and cardiovascular disease. Contrastingly, it has not been comprehensively examined whether milk of non-bovine origin can provide cardiometabolic protection. This narrative review outlines the marked differences in macronutrient composition, particularly protein and lipid content, and discusses how whole milk product (and individual milk ingredients) from different species could impact cardiometabolic health. There is some data, although primarily from compositional analyses, animal studies, and acute clinical trials, that non-bovine milk (notably sheep and goat milk) could be a viable substitute to cow milk for the maintenance, or enhancement, of cardiometabolic health. With a high content of medium-chain triglycerides, conjugated linoleic acid, leucine, and essential minerals, sheep milk could assist in the prevention of metabolic-related disorders. Similarly, albeit with a lower content of such functional compounds relative to sheep milk, goat and buffalo milk could be plausible counterparts to cow milk. However, the evidence required to generate nutritional recommendations for ‘non-bovine milk’ is currently lacking. Longer-term randomised controlled trials must assess how the bioactive ingredients of different species’ milks collectively influence biomarkers of, and subsequently incidence of, cardiometabolic health.

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