Effect of electrical conductivity of goat's milk on characteristics of fresh cheese

被引：0
|
作者：
Romero, Gema [1 ]
Sendra, Esther [1 ]
Muelas, Raquel [1 ]
Ramon Diaz-Sanchez, Jose [1 ]
机构：
[1] Univ Miguel Hernandez, Dept Tecnol Agroalimentaria, Alicante 03312, Spain
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2010年 / 65卷 / 01期
关键词：
Goat milk cheese (characteristics; electrical conductivity of milk); SOMATIC-CELL COUNT; MICROBIOLOGICAL QUALITY; YIELD; MASTITIS; ACIDIFICATION; PROTEOLYSIS; TEXTURE; BURGOS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Electrical conductivity (EC) of milk has been proposed as a rapid indirect indicator of udder health. The aim of this research was to evaluate the effect of 3 levels of electrical conductivity in raw goat's milk on fresh rennet coagulated cheese. 621 individual milk samples were collected and blended according to EC. EC distribution of milk samples was: 29.8% (<5.2 ms/cm), 52.8% (5.2 to 6.2 ms/cm) and 17.4% (>6.2ms/cm). Average EC of bulk tank milk was 5.71 ms/cm (SD = 0.80). Fresh goat's cheeses from milk of EC >6.2 ms/cm were higher in moisture and had a higher level of proteolysis, sodium and potassium, and decreased fat, calcium and phosphorous contents than control cheeses. However, it seems that technological factors of cheese making enabled minimal influence of EC on cheese yield, color and texture. Overall, cheeses from raw milk of high EC present parallel characteristics to the results obtained from other researches into cheeses from milk of high SCC.
引用
收藏
页码：56 / 59
页数：4
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