The technology of soft Camembert cheese with the usage of different bacterial preparations
The aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct applicat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-10-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4071 |
| _version_ | 1818959098256818176 |
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| author | І. М. Slyvka О. Y. Tsisaryk L. Y. Musiy |
| author_facet | І. М. Slyvka О. Y. Tsisaryk L. Y. Musiy |
| author_sort | І. М. Slyvka |
| collection | DOAJ |
| description | The aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct application of mesothermophilic type RSF-742 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride; sample 2 – culture of direct application of mesophilic type CHN-19 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride. The finished product analyzed by the organoleptic and physicochemical parameters. Syneretic properties of rennet clots were studied after the process of fermentation and coagulation at a temperature of 32 ºC. The sample with the use of CNH-19 was characterized by the best consistency and pronounced mushroom and creamy aroma. Sample № 1, made with the bacterial preparation RSF-742, was characterized by a less pronounced aroma and structure, typical of Camembert cheese. It was found that the sample №1 (RSF-742) was characterized by higher syneretic properties. According to syneretic properties, lower moisture content characterized sample 1 (62 %) versus sample 2 (64 %). The volume of serum released in 1 hour was 65 % for sample 1 and 62 % for sample 2. The highest values for the fat content was sample 1 – 43 %, and sample 2 – 42 %. The content of salt did not differ, in sample № 1 – 1.8 % and in sample № 2 – 1.75 %. There were changes in the active acidity of the finished product when using different bacterial preparation. Lower pH values in sample 1 – 6.2, and slightly higher in sample 2 – 6.5 were observed. The highest number of points according to the results of the score was given to sample № 2 – 86 points, sample № 1 – 77 points out of possible 100. |
| first_indexed | 2024-12-20T11:36:14Z |
| format | Article |
| id | doaj.art-ccde67cb852e4901bdc801097237f75f |
| institution | Directory Open Access Journal |
| issn | 2519-268X 2707-5885 |
| language | English |
| last_indexed | 2024-12-20T11:36:14Z |
| publishDate | 2020-10-01 |
| publisher | Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv |
| record_format | Article |
| series | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| spelling | doaj.art-ccde67cb852e4901bdc801097237f75f2022-12-21T19:42:07ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології2519-268X2707-58852020-10-012294717910.32718/nvlvet-f94144071The technology of soft Camembert cheese with the usage of different bacterial preparationsІ. М. Slyvka0О. Y. Tsisaryk1L. Y. Musiy2Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, UkraineThe aim of the work was to develop a technology of soft Camembert cheese from pasteurized cow's milk using various bacterial preparations and to investigate its basic physicochemical and organoleptic properties. Two experimental samples of cheese were made: sample 1 – culture of direct application of mesothermophilic type RSF-742 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride; sample 2 – culture of direct application of mesophilic type CHN-19 + culture of white mold (Penicillium candidum + Geotrichum candidum) + rennet enzyme + calcium chloride. The finished product analyzed by the organoleptic and physicochemical parameters. Syneretic properties of rennet clots were studied after the process of fermentation and coagulation at a temperature of 32 ºC. The sample with the use of CNH-19 was characterized by the best consistency and pronounced mushroom and creamy aroma. Sample № 1, made with the bacterial preparation RSF-742, was characterized by a less pronounced aroma and structure, typical of Camembert cheese. It was found that the sample №1 (RSF-742) was characterized by higher syneretic properties. According to syneretic properties, lower moisture content characterized sample 1 (62 %) versus sample 2 (64 %). The volume of serum released in 1 hour was 65 % for sample 1 and 62 % for sample 2. The highest values for the fat content was sample 1 – 43 %, and sample 2 – 42 %. The content of salt did not differ, in sample № 1 – 1.8 % and in sample № 2 – 1.75 %. There were changes in the active acidity of the finished product when using different bacterial preparation. Lower pH values in sample 1 – 6.2, and slightly higher in sample 2 – 6.5 were observed. The highest number of points according to the results of the score was given to sample № 2 – 86 points, sample № 1 – 77 points out of possible 100.https://nvlvet.com.ua/index.php/food/article/view/4071camembert cheese, lactic acid bacteria, soft cheese, technology, coagulation duration, syneretic properties, organoleptic properties |
| spellingShingle | І. М. Slyvka О. Y. Tsisaryk L. Y. Musiy The technology of soft Camembert cheese with the usage of different bacterial preparations Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології camembert cheese, lactic acid bacteria, soft cheese, technology, coagulation duration, syneretic properties, organoleptic properties |
| title | The technology of soft Camembert cheese with the usage of different bacterial preparations |
| title_full | The technology of soft Camembert cheese with the usage of different bacterial preparations |
| title_fullStr | The technology of soft Camembert cheese with the usage of different bacterial preparations |
| title_full_unstemmed | The technology of soft Camembert cheese with the usage of different bacterial preparations |
| title_short | The technology of soft Camembert cheese with the usage of different bacterial preparations |
| title_sort | technology of soft camembert cheese with the usage of different bacterial preparations |
| topic | camembert cheese, lactic acid bacteria, soft cheese, technology, coagulation duration, syneretic properties, organoleptic properties |
| url | https://nvlvet.com.ua/index.php/food/article/view/4071 |
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