Production of hard goat cheese and goat whey from organic goat’s milk
Technology of hard goat cheese and whey production from organic goat’s milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technol...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2017-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/270719 |
| _version_ | 1827283056631742464 |
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| author | Anka Popović-Vranješ Ivan Pihler Snežana Paskaš Saša Krstović Željka Jurakić Katarina Strugar |
| author_facet | Anka Popović-Vranješ Ivan Pihler Snežana Paskaš Saša Krstović Željka Jurakić Katarina Strugar |
| author_sort | Anka Popović-Vranješ |
| collection | DOAJ |
| description | Technology of hard goat cheese and whey production from organic goat’s milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat’s milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products. |
| first_indexed | 2024-04-24T09:30:29Z |
| format | Article |
| id | doaj.art-efe0e636e92d4daaae107c76893a2ebf |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:30:29Z |
| publishDate | 2017-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-efe0e636e92d4daaae107c76893a2ebf2024-04-15T14:14:26ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252017-01-0167317718710.15567/mljekarstvo.2017.0302Production of hard goat cheese and goat whey from organic goat’s milkAnka Popović-Vranješ0Ivan Pihler1Snežana Paskaš2Saša Krstović3Željka Jurakić4Katarina Strugar5University of Novi Sad, Faculty of Agriculture, Department of Animal Science, Trg DositejaObradovića 8, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Department of Animal Science, Trg DositejaObradovića 8, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Department of Animal Science, Trg DositejaObradovića 8, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Department of Animal Science, Trg DositejaObradovića 8, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Agriculture, Department of Animal Science, Trg DositejaObradovića 8, Novi Sad, SerbiaProvincial Secretariat of Agriculture, Water Resources and Forestry, Bulevar Mihajla Pupina 16, Novi Sad, SerbiaTechnology of hard goat cheese and whey production from organic goat’s milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat’s milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products.https://hrcak.srce.hr/file/270719technologyorganic hard goat cheesewhey |
| spellingShingle | Anka Popović-Vranješ Ivan Pihler Snežana Paskaš Saša Krstović Željka Jurakić Katarina Strugar Production of hard goat cheese and goat whey from organic goat’s milk Mljekarstvo technology organic hard goat cheese whey |
| title | Production of hard goat cheese and goat whey from organic goat’s milk |
| title_full | Production of hard goat cheese and goat whey from organic goat’s milk |
| title_fullStr | Production of hard goat cheese and goat whey from organic goat’s milk |
| title_full_unstemmed | Production of hard goat cheese and goat whey from organic goat’s milk |
| title_short | Production of hard goat cheese and goat whey from organic goat’s milk |
| title_sort | production of hard goat cheese and goat whey from organic goat s milk |
| topic | technology organic hard goat cheese whey |
| url | https://hrcak.srce.hr/file/270719 |
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