To browse Academia. The Science of Cheese explores the fundamental principles underlying the cheesemaking process, highlighting the roles of milk composition, moisture content, fat, protein, carbohydrates, minerals, and vitamins. It defines specific terms related to cheesemaking, such as artisanal and farmhouse cheese, while detailing the biochemical properties and changes that occur during fermentation and aging.
With a focus on different types of cheeses and their production, this work aims to provide an understanding of how various factors influence the texture, flavor, and overall quality of cheese. The structure development of a soft cheese curd model has been studied in relationship to its rheological properties and its biochemical characteristics pH, amount and partition of minerals, casein proteolysis at different technical steps including cutting, drawing, three turns and demoulding.
Scanning electron microscopy was used to observe structural changes during the drainage of a fat-free soft cheese. The micrographs provided visual evidence of changes in the casein matrix from casein particles aggregated in clusters to uniform strands observed at the demoulding. The hydrolysis of alpha s1 -case Acta Scientiarum Polonorum Technologia Alimentaria. The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality.
One method is to increase the fat and casein content of milk. In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility. Therefore, the complex proteolysis and lipolysis processes occurring in ripening cheeses are an important evaluation component. For this reason, there is a constant need to deepen the knowledge of the relationships between the components of bulk milk and those retained in curds, and the processes that shape the quality of ripening cheese, which is important for consumers.
The aim of the study was to analyze the transformations of proteins and fat which occur during the ripening of Gouda cheese. Research hypotheses assumed that higher proportions of fat in milk and curd were associated with melting properties and that the casein content in milk and protein content in curds affected the brittleness and greater nitrogen recovery in cheese. Materials and methods. The research materials consisted of 15 cheese batches, produced from October to December.
