Can frozen stored curd be used for making caprine white brined cheese?
This study explored the potential of overcoming the seasonal nature of caprine milk by using frozen curds from late lactation, frozen at two different pressing stages, to produce a 14-day ripened white brined cheese. Frozen curds present notable advantages over frozen milk as a raw material, includi...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2025-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/480178 |
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| _version_ | 1849723960475779072 |
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| author | Nemanja Kljajevic Zorana Miloradovic Jelena Miocinovic Vladimir Pavlovic Nikola Tomic Snezana Jovanovic |
| author_facet | Nemanja Kljajevic Zorana Miloradovic Jelena Miocinovic Vladimir Pavlovic Nikola Tomic Snezana Jovanovic |
| author_sort | Nemanja Kljajevic |
| collection | DOAJ |
| description | This study explored the potential of overcoming the seasonal nature of caprine milk by using frozen curds from late lactation, frozen at two different pressing stages, to produce a 14-day ripened white brined cheese. Frozen curds present notable advantages over frozen milk as a raw material, including reduced storage space requirements, the elimination of whey production, and lower water consumption compared to powdered milk. Textural analysis of the resulting cheeses demonstrated significantly reduced firmness by the 14th day of ripening in brine. Microstructural examination using Scanning Electron Microscopy (SEM) on the 1st day of ripening revealed that the experimental cheeses exhibited a disordered and less compact structure compared to the control samples. By the 14th day, the experimental cheeses disintegrated in brine, due to increased water absorption associated primarily with structural changes of the cheese matrix. To address these challenges, the study proposes two viable strategies for successful white brined cheese production: achieving a lower pH through prolonged traditional salting methods or shortening the maturation period in brine. |
| format | Article |
| id | doaj-art-97b80ec4b95245509b6f9e9ffcd07413 |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-97b80ec4b95245509b6f9e9ffcd074132025-08-20T03:10:53ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252025-01-0175318719310.15567/mljekarstvo.2025.0305Can frozen stored curd be used for making caprine white brined cheese?Nemanja Kljajevic0Zorana Miloradovic1Jelena Miocinovic2Vladimir Pavlovic3Nikola Tomic4Snezana Jovanovic5University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Vojvode Stepe 444a, 11042 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department for Mathematics and Physics, Nemanjina 6, 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Food Safety and Quality Management, Nemanjina 6, 11080 Belgrade, SerbiaUniversity of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, SerbiaThis study explored the potential of overcoming the seasonal nature of caprine milk by using frozen curds from late lactation, frozen at two different pressing stages, to produce a 14-day ripened white brined cheese. Frozen curds present notable advantages over frozen milk as a raw material, including reduced storage space requirements, the elimination of whey production, and lower water consumption compared to powdered milk. Textural analysis of the resulting cheeses demonstrated significantly reduced firmness by the 14th day of ripening in brine. Microstructural examination using Scanning Electron Microscopy (SEM) on the 1st day of ripening revealed that the experimental cheeses exhibited a disordered and less compact structure compared to the control samples. By the 14th day, the experimental cheeses disintegrated in brine, due to increased water absorption associated primarily with structural changes of the cheese matrix. To address these challenges, the study proposes two viable strategies for successful white brined cheese production: achieving a lower pH through prolonged traditional salting methods or shortening the maturation period in brine.https://hrcak.srce.hr/file/480178white brined cheesecaprine milkmicrostructuretexturefrozen storage |
| spellingShingle | Nemanja Kljajevic Zorana Miloradovic Jelena Miocinovic Vladimir Pavlovic Nikola Tomic Snezana Jovanovic Can frozen stored curd be used for making caprine white brined cheese? Mljekarstvo white brined cheese caprine milk microstructure texture frozen storage |
| title | Can frozen stored curd be used for making caprine white brined cheese? |
| title_full | Can frozen stored curd be used for making caprine white brined cheese? |
| title_fullStr | Can frozen stored curd be used for making caprine white brined cheese? |
| title_full_unstemmed | Can frozen stored curd be used for making caprine white brined cheese? |
| title_short | Can frozen stored curd be used for making caprine white brined cheese? |
| title_sort | can frozen stored curd be used for making caprine white brined cheese |
| topic | white brined cheese caprine milk microstructure texture frozen storage |
| url | https://hrcak.srce.hr/file/480178 |
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