Thermal properties of selected Slovak cheeses
This paper deals with thermal properties of cheeses. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enz...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2012-01-01
|
| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2012/1821-44871201010B.pdf |
| Summary: | This paper deals with thermal properties of cheeses. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms. Cheese consists of proteins and fat from milk. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into the final form. Styles, textures and flavors depend on the origin of the milk. In the paper, the measurement of the following types of cheese was conducted: the processed cheese Lunex, the Tekov unsmoked cheese, the low-fat leaf processed cheese, the low-fat leaf processed cheese - sandwich, the processed cheese - Karička, the Sheep cheese - natural, the Slovak sheep cheese - Bryndza, the Slovak organic sheep cheese - Bryndza. Two methods of measurements were used: the hot wire method and plane source method. Both methods are dynamic and convenient for samples with compact and suspensoid structure. The samples with cylindrical shapes were made for the experiment according to the proportions of measurement probe. The thickness of the samples was from 10 mm to 100 mm according to the dimensions of measurement probe and selected measurement method. The relations of thermal conductivity, thermal diffusivity and volume specific heat to the temperature during the temperature stabilization from temperature 5°C (temperature in a cool box) to laboratory room temperature 25°C for samples of the processed cheese Lunex and Tekov unsmoked cheese were analyzed. All measured relations have a linear decreasing progress. The obtained graphic relations have very similar coefficient of determination approximately more than 0.95. For other cheese samples, a series of one hundred measurements was done and final results are presented as averages of every measured sample. The averages were statistically evaluated by probable measurement error of arithmetic average and probable error in %. |
|---|---|
| ISSN: | 1821-4487 2956-0195 |