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Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, т. XV, ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017. Scientific Works of the Union of Scientists in Bulgaria-Plovdiv, series C. Technics and Technologies, Vol. XV., ISSN 1311 -9419 (Print), ISSN 2534-9384 (On- line), 2017.
THE IMPACT OF DIFFERENT STARTER CULTURES ON SALT CONTENT DYNAMICS IN THE PROCES SOFWHITE BRINED CHEESEPRODUCTION
Emilija Srbinovska, Borche Makarijoski, Gordana Dimitrovska,
VEsna K. Hristova1; Mentor: Prof. Prasilski, PhD UniversiN "St. Kliiiieot OAnidski" Bitola, Fact^H^n- of Eniet^ntnal miences- ,
TbflrncS
White brined cheese ts n trndtstonnt product with specific tnste nnd quntity pnrnmeters. Che exnminntion wns done during 2017 in n smntt fnrm in O. Mncedonin. In this resenrch work the influence of three different stnrter cultures of three white brined cheese rnrinnts (T, B, D) hns been exnmined regnrding the sntt content dynnmics. The starter culture in variant А (EMDO - 5) contnined following bncterin strains: Lb. bulgaricus, Str. thermophilus nnd Lb. acidophilus. In the rnrinnt B (Dhoozit Aetn T) the follow bncterin strains were included: Lac. lactisssp. lactis, Lac. lactis ssp. cremoris,Str. thermophilus, Lb. bulgaricusnnd Lb. helveticus. Che rnrinnt D (MNCD 092 NT) wns n combinntion of the strains: Lac. lactis ssp. lactis, Str. thermophilus, Lb. bulgaricus, Lb. helveticusnnd Lb. casei. Che impnct of the nbore mentioned three different stnrter cultures wns determined orer the sntt content during the process of ripening of the white brined cheese.
Uey words: white - brined cheese, stnrter cultures, sntt content, dynnmic Introduction
One of the most widely produced cheese types in the Mediterranean, South-east European and Middle Eastern countries is white brined cheese (Mnznhreh et al, 2009). It can be said that cheese is a fermented food product in which lactose is converted to lactic acid by the action of bacteria. The strains of lactic acid bacteria used to acidify milk are carefully selected and added to milk as a starter culture.
Macedonian white cheese is a brined cheese variety with a semihard or soft texture. The main characteristic of this cheese are high acidity, sharp and salty flavor. (Smiljanic et al, 2014). It is white coloured and close textured. Generally Macedonian white brined cheese is made from cow's milk. A wide range of cheese varieties with different flavours can be produced from the basic ingredients (milk, starter culture, salt and rennet). The specificity of white brined cheese is that the ripening occurs in salt brine, usually for two months. (Nt Eodn et al., 2003). The concentration of salt content in white brined cheese is very important. Salt slows the development of the special bacteria used in the cheesemaking process. Without salt these bacteria would multiply uncontrollably and cause the cheese to spoil quickly. Salt also speeds up the release of whey from the curd. It acts as a preservative, preventing the growth of undesirable bacteria. This is essential for the safety of cheeses, particularly those with a longer shelf life. Salt is important in helping the curds to mature. A lack of salt would prevent the curds from maturing,
meaning cheese will remain in its raw state and be inedible. The average salt concentration in white brined cheese is between 2.5-4.0%.
Material and methods
For this survey the white brined cheese was produced from pasteurized cow milk in a small local dairy plant, in Bitola, R. Macedonia. The milk that is used for manufacturing of white cheese has had the following chemical composition: 12.24% total solids, 3.60% fat, 3.55% protein, 0.66 % ash, and 4.43% lactose. The pH of the milk was 6.55. The white brined cheese was manufactured according to modified protocol for white brined cheese production (Ozcan et al. 2012). Three different types of starter cultures were used in order to determine their influence on salt content dynamics in the process of white brined cheese production. Three variants of white brined cheese were produced. Each variant of cheese differ by the starter cultures that were used in production process (Var. A - SMCH - 5, product by LB Lactis - Bulgaria, Var. B- Choozit Feta A- product by Danisco - Denmark and Var.C MOTC 092 EE (produced by Sacco Clerici). The salt content in cheese samples was determined by using standard method by Sabados (1996). Standard statistical method was used for statistical presentation of the analyzed data as well as the F-test for analysis of the variance in tested cheese variants.
Results and discussion
The salting process of white brined cheese is an important procedure in production, which affects on dehydration and microbiological processes, the taste of the cheese, and also inhibits the growth of pathogenic microorganisms, affects the rheological and some other properties during the ripening. Salt diffuses from the outer surface to the interior of cheese pieces, while the water goes in opposite direction.
In this survey the process of cheese salting was performed after the pressing procedure, the pieces
of cheese were placed in brine solution 18%, with temperature of 16-18oC and pH of 4.4-4.8 in a
period of 12-14 hours. The next day, the pieces of cheese were placed in tin cans and between each
row salt was added in order to avoid gluing. The next step was filing the tin cans with 8 % brine
solution, with temperature of 16oC and pH of 4.2 to 4.6. The salt that is used for making brine
solutions must be microbiologically tested in order to avoid cheese contamination.
The salt content regarding the examined three varieties of white brined cheese is presented in
Table 1, 2 and 3, and in Figure 1. According to the results depicted in Tables 1, 2 and 3, it can be
concluded that salt content in the white brined cheese (var. A, var. B and var. C) at the first day of
production was the following: 2 % (var. А); 2,10% (var. B) u 2,14% (var. C). During the ripening
period in all three variants was noticed continuous increase of salt content.
Variant A, at the 10th day had 2.24%, on the 30th day - 2.54%, while after 2 months the salt
content was 2.84%. Variant B, after 10 days had 2.46%, after 30 days - 2.68%, while at the 60th
day- 2.90%. The variant C, on the 10th day- 2.48%, on the 30th day -2.70%, while after 60 days -
2.92%.
The presented data are in correlation with the conclusions of Ruzic Muslic et al. (2011), who have determined variation of the content of salt from 1.77% up to 5.20% in Sjenichko cheese. According to Tratnik (1998), active acidity of the curd and the chemical composition, have significant impact on the level of absorption of salt in cheese. In fatty cheese, fat globules block the capillary structure of the curd, making it harder for the salt to penetrate in the cheese, and those cheese have lower amount of salt.
Table 1 Salt content, Variant A
Table 2 Salt content, Variant B
Variant A (SMCH - 5)
Day 1 day 10 day 30 day 60 day
X 2 2,24 2,54 2,84
Min 1,80 2,10 2,40 2,70
Max 2,20 2,50 2,70 3
Sd 0,158 0,167 0,114 0,114
Cv 7,906 7,470 4,489 4,015
Variant B (Choozit Feta A)
Day 1 day 10 day 30 day 60 day
X 2,10 2,46 2,68 2,90
Min 1,90 2,30 2,50 2,80
Max 2,30 2,60 2,80 3,00
Sd 0,187 0,152 0,130 0,100
Cv 8,909 6,165 4,865 3,448
Table 3 Salt content, Variant C
Variant C (MOTC 092 EE)
Day 1 day 10 day 30 day 60 day
X 2,14 2,48 2,70 2,92
Min 1,11 1,78 1,99 2,28
Max 1,31 2,04 2,14 2,49
Sd 0,114 0,084 0,100 0,130
Cv 5,328 3,374 3,704 4,465
Our results compared with the examinations made by Mateva (2012) have shown higher values of salt content in cheese. In its analysis, the average concentration of salt content was 3,75%, with extremes of 3.05% to 4.01%.
Figure 1: Salt content dynamics in white brined cheese Popovic, Vranjes et al. (2011) had similar results in their study regarding the salt content in Sjenichko cheese. They have determined that the average of salt content was 2,8% (minimum 2,5% and maximum 3.1% of salt content) which appears as similar to the results presented in this paper. According to Anifantakis (1996), the average value for salt content in feta cheese was 2.94%, which is quite similar with the results presented in this survey.
A lower value for salt cheese concentration is determined by Dozet and Macej (2006) for Zlatarsko cheese - 2,60%. The salt content is important for normal dynamics of white brined cheese ripening process. Also, it has an inhibitory effect on the starter culture activity. Nonstarter microorganisms can survive higher salt concentration and make significant influence of the ripening process and the formation of white brined cheese sensory characteristics.
The salt concentration of three variants white brined cheese made in this survey is below 3% and it is important for the sale of the products, because nowadays more attention is given to the nutritional and health element. According to numerous polls, more acceptable cheeses for our regions are those with less salt concertation, especially by the younger population.
Table 4. Analysis of variance for the salt content in white brined cheese
Source of variation Sum of squares (SQ) Degree of freedom (DF) Variance F- value
Total 0,178 14 ns1,80
Between groups 0,018 2 0,009
In groups 0,160 12 0,005
ns- not statistically significant; * significance level p<0.05;** significance level p<0.01 Foo5=3,74 за p<0,05; Fooi=6,51 за p<0,01
With the use of Fisher's-test statistically significant differences among the tested varieties were not determined, so it can be concluded that the starter cultures do not affect the salt content in white brined cheese. (Table 4).
Conclusion
According to the presented data it can be concluded that starter cultures do not have impact on the salt content dynamics in the process of white brined cheese production. The three variants of cheese had the following value for salt content: Variant А-2,84%, Variant B-2.90% and Variant C-2.92%, after 60 days of ripening period.
References
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