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The study was carried out on three groups of ewes: group 1 – Polish Mountain Sheep (PMS, n=30),group 2 – prolific Olkuska Sheep (OS, n= 30) and group 3 – F1 PMS × OS crossbreds (n=30). Ewes were aged 4-5 years, weighed 60±5 kg and were milked twice a day from April to the end of August.Individual milk yield was recorded at 10 days intervals and every 30th day bulk milk was sampled to determine its...
From ewes milk four fermented milk products were made (yoghurt, bioyoghurt, sour milk, kefir) using the following starter culture: for yoghurt: YC-180 (S. thermophilus and L. delbrueckii ssp. bulgaricus), bioyoghurt: ABT-1 (S. thermophilus, L. acidophilus and Bifidobacterium species), sour milk: CH-N-11 (L .lactis ssp. cremoris, L. lactis ssp. lactis, L. lactis ssp. diacetylactis, Leuconostoc mesenteroides...
Different factors affecting syneresis of rennet curd, made from ewes milk, were examined. The experimental factors were: pasteurisation, temperature and pH of milk, curd firmness, curd temperature and rate of curd temperature rise, time (after renneting). Also the effect of above mentioned factors on dry matter content, yield and texture of fresh cheeses was established. It was concluded that syneresis...
Ewes milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starters addition contained more free fatty...
Przeprowadzono badania mikroflory oscypków wyprodukowanych z mleka owczego, krowiego i mieszanego w sześciu bacówkach na terenie Polski południowej. Oznaczono ogólną liczbę drobnoustrojów, liczbę bakterii kwaszących, bakterii z grupy coli, a także drożdży i pleśni w serach świeżych surowych i wędzonych oraz w serach przechowywanych przez 60 dni w folii lub ziarnie ryżu w temp. 13°С i wilgotności względnej...
Ewe's milk non-concentrated and concentrated by ultrafiltration to 60% of initial volume, was processed into soft cheese. The cheese were stored, in 4°C, for 14 days. The milk, retentate and fresh cheese were analyzed and also cheese after 7 and 14 days of storage were estimated. Organoleptic assessment, yield, physico-chemical properties and texture analyses were done in cheese. It was observed that...
The aim of the study was to follow up the properties of cheese mass obtained from ewes milk depending on the pasteurisation temperature, the kind of starter added and level of calcium chloride addition. The chemical composition, pH and texture of cheese mass produced from raw, pasteurised in 72°C for 15 s, and pasteurised in 95°C for 5 s milks were established. Similarly the cheese mass obtained...
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