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Processability of milk in the production of curd cheeses on family farms in the summer and winter seasons

cris.virtual.author-orcid0000-0002-0321-0623
cris.virtual.author-orcid0000-0002-9186-006X
cris.virtual.author-orcid0000-0002-5552-7649
cris.virtual.author-orcid0000-0001-9819-7750
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1e6143be-bbc5-43bf-b0c4-96d07acdc62a
cris.virtualsource.author-orcid7020b22a-3251-42f8-9d58-3ff547d7ac33
cris.virtualsource.author-orcid6c93a72f-b020-401b-94f2-386c84738176
cris.virtualsource.author-orcid7190ed23-a4c5-4562-ab03-8a2e0f1d9b09
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe aim of the study was to compare quality of curd cheeses produced from raw and pasteurized milk in a family farm in the summer and winter seasons. Conducted analyses showed that the season of the year, in which milk was produced, influenced its chemical composition and selected quality attributes. In terms of milk processability a more advantageous composition and better quality attributes were found in winter compared to summer. Quality of produced curd cheeses was affected by the season of milk production as well as milk type (raw vs. pasteurized). In the winter season the yield of curd cheese was over 1.5-fold greater from pasteurized milk in comparison to the summer season. Curd cheeses produced from raw milk were firmer, more elastic and sliceable, while those produced from pasteurized milk were less cohesive and more suitable was spreads. The organoleptic analysis of curd cheeses showed that more advantageous consumer value was found for cheeses produced in the winter season.
dc.abstract.plCelem pracy było porównanie jakości twarogów wyprodukowanych z mleka surowego i pasteryzowanego w gospodarstwie rodzinnym w sezonie letnim i zimowym. Przeprowadzone analizy wykazały, że pora roku pozyskania mleka miała wpływ na jego skład chemiczny oraz wybrane cechy jakościowe. Z technologicznego punktu widzenia korzystniejszy skład i cechy jakościowe mleka stwierdzono zimą niż latem. Na jakość wytworzonych twarogów wpływ miał zarówno sezon pozyskania mleka, jak i jego rodzaj (surowe, pasteryzowane). W sezonie zimowym otrzymano ponad półtora razy wyższy wydatek twarogu z mleka pasteryzowanego w porównaniu z okresem letnim. Twarogi wyprodukowane z mleka surowego były bardziej twarde i sprężyste, nadające się do krojenia, natomiast twarogi wytworzone z mleka pasteryzowanego były mniej zwięzłe, bardziej odpowiednie do smarowania. Ocena organoleptyczna twarogów wykazała, że korzystniejszymi walorami konsumenckimi charakteryzowały się sery wyprodukowane w sezonie zimowym.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.contributor.authorCzyżak-Runowska, Grażyna
dc.contributor.authorWójtowski, Jacek
dc.contributor.authorPytlewski, Jarosław
dc.contributor.authorAntkowiak, Ireneusz R.
dc.contributor.authorCzerniawska-Piątkowska. Ewa
dc.date.access2024-09-11
dc.date.accessioned2024-09-11T11:29:06Z
dc.date.available2024-09-11T11:29:06Z
dc.date.issued2024
dc.description.abstract<jats:p>The aim of the study was to compare quality of curd cheeses produced from raw and pasteurized milk in a family farm in the summer and winter seasons. Conducted analyses showed that the season of the year, in which milk was produced, influenced its chemical composition and selected quality attributes. In terms of milk processability a more advantageous composition and better quality attributes were found in winter compared to summer. Quality of produced curd cheeses was affected by the season of milk production as well as milk type (raw vs. pasteurized). In the winter season the yield of curd cheese was over 1.5-fold greater from pasteurized milk in comparison to the summer season. Curd cheeses produced from raw milk were firmer, more elastic and sliceable, while those produced from pasteurized milk were less cohesive and more suitable was spreads. The organoleptic analysis of curd cheeses showed that more advantageous consumer value was found for cheeses produced in the winter season.</jats:p>
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0.00
dc.description.number2
dc.description.points40
dc.description.versionfinal_published
dc.description.volume371 (70)
dc.identifier.doi10.21005/AAPZ2024.70.2.2
dc.identifier.eissn2300-5378
dc.identifier.issn2081-1284
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/1737
dc.languageen
dc.language.otherpl
dc.relation.ispartofFolia Pomeranae Universitatis Technologiae Stetinensis, seria Agricultura. Alimentaria. Piscaria et Zootechnica
dc.relation.pages8-20
dc.rightsCC-BY-NC
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.ensmall family farms
dc.subject.enseason
dc.subject.enpasteurization
dc.subject.encow milk
dc.subject.encurd cheeses
dc.subject.plmałe gospodarstwa rodzinne
dc.subject.plsezon
dc.subject.plpasteryzacja
dc.subject.plmleko krowie
dc.subject.pltwaróg
dc.titleProcessability of milk in the production of curd cheeses on family farms in the summer and winter seasons
dc.title.alternativePrzydatność technologiczna mleka do produkcji twarogów w gospodarstwach rodzinnych w sezonie letnim i zimowym
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue70
oaire.citation.volume371