Technology and chemical composition of beaten cheese in Republic of Macedonia

• Published in: Biotechnology in animal husbandry Vol. 24; no. 1-2; pp. 139 - 147
• Main Authors: Mateva-Dubrova, Natasa, Naletoski, Z., Palasevski, B.
• Format: Journal Article
• Language: English
• Published: 2008
• ISSN: 1450-9156; 2217-7140
• DOI: 10.2298/BAH0802139M

Beaten cheese is autochthonous product of our country whose production started long time ago. In the past it was produced only in the region Mariovo where it was made from pure sheep milk, but today it is produced in other regions of the country and from mix of sheep and cow milk and mix from sheep and goat milk. In the most parts of the country beaten cheese is manufactured in industrial conditions, but in some places it is still made at home. According to our research using two different types of renet, Chy-max (genetic rennet) and Stabbo (combined rennet) we developed technology for production of two variants of beaten cheese by industrial way. Chemical composition of beaten cheese produced by genetic rennet on 45th day of the ripening was: dry matter 59.67%, fat 21.74%, proteins 21.95%, salt 3.58%, acidity 191oT and pH 5.24. Beaten cheese made using combined rennet showed this chemical composition: dry matter 58.01%, fat 21.54%, proteins 22.09, salt 3.51%, acidity 184oT and pH 5.17. The level of protein hydrolyses was in the type produced with combined rennet. Soluble nitrogen at the end of ripening was 0.66%, primary nitrogen materials 0.60% and secondary nitrogen materials 0.05%. On 45th day of ripening in brine quantity of soluble nitrogen in beaten cheese made with genetic rennet was 0.62%, primary nitrogen materials 0.57% and secondary nitrogen materials 0.05%. The kinetics of salt diffusion was nearly equal and to the end of ripening in the first variant it was 3.5% and in the second 3.51%. Because the level of dry matter used in first type was higher, cheese yield was 10.96%, compared to the second type where cheese yield was 8.63%. Bijeni sir je autohton proizvod u nasoj zemlji koji se nekad proizvodio iskljucivo od ovcijeg mleka, dok se danas proizvodi iz mesavine ovcijeg i kravljeg mleka, cisto kravljeg mleka i mesavine ovcijeg i kozijeg mleka. Danas se bijeni sir proizvodi u potpuno industrijskim uslovima, iako se tradicionalni nacin proizvodnje jos zadrzao. Na osnovu nasih istrazivanja razradjena je tehnologija i hemijski sastav dve varijante bijenog sira proizvedenih u industijskim uslovima sa dva razlicita sirila Chy-max (genetsko) i Stabbo (kombinovano sirilo). Hemijski sastav bijenog sira dobivenog od genetskog sirila (varijanta 1), sa 45. dana zrenja iznosila je: suva materija 59,67%, mast 21,74%, proteini 21,95%, so 3,58%, kiselost 191oT i pH 5.24. Varijanta 2 sa koriscenjem kombinovanog sirila imala je sledeci hemijski sastav: suva materija 58.01%, mast 21,54%, proteini 22,09%, so 3,51%, kiselost 184oT i pH 5.17. Stupanj hidrolize proteina bio je veci kod varijante kod koje se koristilo kombinovano sirilo, s tim sto je vrednost rastvorljivog azota na kraju zrenja iznosila 0,66%, primarne azotne materije 0,60% i sekundarne azotne materije 0,05%. Bijeni sir koji je podsirivan genetskim sirilom, 45-og dana zrenja u salamuri imao je sledeci sastav azotnih materija: kolicina rastvorljivog azota je iznosila 0,62%, primarnih azotnih materija 0,57%, dok je kolicina sekundarnih azotnih materija bila 0,05%. Kinetika difuzije soli kod dve varijante bila je skoro slicna i iznosila je od 3,5-3,51%. Stupanj iskoriscavanja suvih materija kod varijante 1 bio je veci, tako sto je njegov randman iznosio 10,96%, dok je kod varijante 2 randman bio manji i iznosio 8,63%.