Denin Jelena

Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed

Faculty of Agriculture, Belgrade-Zemun (1,2,3)

Abstract:

The Camembert-type cheese was produced from milk in which complex between casein and whey protein is formed by heating at 87°C during 10 min. After cooling to 40°C, 0.35% yogurt culture, 400 mg/l CaCl2, suspension of Penicillium candidum culture and rennet were added to milk. Cheese ripening occurred during 20 days in ripening room at 10°C and humidity of 90-95%.

(598.67 KB)

Properties of co-precipitates obtained by different acids and distribution of milk nitrogen matter

Faculty of Agriculture, Belgrade-Zemun (1,2,3)

Abstract:

For the production of co-precipitates, skim milk (0.05 % milk fat) was used. The chemical complex between casein and whey protein was formed by heating of milk at 87°C during 10 min, and at 95°C during 20 min, respectively. The pasteurised milk (80-85°C during 20 sec) was used as a probe.

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