Comparative study of quality characteristics of Kashkaval cheese from fresh and chilled curd

The influence of chilledcurd on Kashkavalcheese microbiological, functional, textural and sensorial characteristics was studied. It was found that salting the curd in a hot solution influenced to a greater degree the microflora reduction from the starter culture in Kashkaval cheese obtained fromfresh curd. In terms of species composition, Streptococcusssp. had a higher survival rate compared to Lactobacillusssp. During maturation, this trend changed and the number of Lactobacillusssp. increased, while that of Streptococcus ssp. remained constant and even slightly decreased in both studied samples. Melting and textural characteristics of the two studied cheese samples did not differ significantly at the end of the maturation process. The overall scores of the sensory profile were higher in the cheese obtained from fresh curd but no statistical differences (p>0.05) between separate sensory indices were established. The obtained results indicated that "Cagliata"can be successfully used as an alternative raw material for fresh curd in the production of Kashkaval cheese.publishedVersio

Peculiarities of the horse meat aging

Over the last decade the horse meat has gone deeper into the field of vision of both consumers and scientists. The objective of this study is to identify the specific features during aging of the horse meat. The changes in microstructure, morphology, protein autolysis, soluble proteins, pH, WHC, drip loss and colour were studied in horse m. Longissimus dorsi during 12 days of wet aging at 0 - 4°C. At 3 d post mortem the A- and I-zones were more difficult to distinguish. Some shortening of the sarcomere was observed. The rigor mortis period in the horse meat occurs between day 3 and day 5. Within this period the muscle fibres were contracted, the red colour component was decreased by 2 - 3 units, the pH and the WHC were minimal - 5.80 and 13 - 14%, respectively, and the drip losses were maximum about 20%. In intra-cellular spaces released free water was found. After 5 d post mortem single cracks and strains were observed - an indicator of the ongoing autolytic processes. The solubility of the proteins is stabilized at about 1.750 mg/ml. An increased share of protein fractions with a molecular weight of 28 - 23 KDa, considered as an indicator of increased meat fragility, was found after 5 days. From 5 to 12 day, higher levels of α-actinin, desmin and light meromyosin were found. After 7 d of post mortem the destructive changes were deepening. Z-lines were very much torn. A- and I-discs were difficult to distinguish. Myofibrils were highly fragmented and I-zones were not distinguishable. Key words: m. Longissimus dorsi, microstructure, morphology, protein autolysis, soluble proteins, drip loss, colo

Probiotic Yoghurts From Ultrafiltered Concentrated Milk

In this paper, yoghurts from ultrafiltered concentrated whole milk with a volume reduction ratio 0, 2 and 3 with three different probiotic yoghurt starters were obtained. Their physiological, microbiological and rheological properties were examined. The concentrated probiotic yoghurts had high concentration of viable cells of the probiotic strain Lactobacillus delbrueckii ssp. bulgaricus (over 1010cfu/cm3). For the preparation of concentrated probiotic yoghurts the most appropriate volume reduction ratio was 2. The probiotic yoghurts with starters MZ2 and 1CM had the best structure. The concentrated probiotic yoghurts with all starters are functional foods

PECULIARITIES OF THE HORSE MEAT AGING

Over the last decade the horse meat has gone deeper into the field of vision of both consumers and scientists. The objective of this study is to identify the specific features during aging of the horse meat. The changes in microstructure, morphology, protein autolysis, soluble proteins, pH, WHC, drip loss and colour were studied in horse m. Longissimus dorsi during 12 d of wet aging at 0 - 4°C. At 3 d post mortem the A- and I-zones were more difficult to distinguish. Some shortening of the sarcomere was observed. The rigor mortis period in the horse meat occurs between day 3 and day 5. Within this period the muscle fibres were contracted, the red colour component was decreased by 2 - 3 units, the pH and the WHC were minimal - 5.80 and 13 - 14%, respectively, and the drip losses were maximum about 20%. Intra-cellular spaces released free water was found. After 5 d post mortem single cracks and strains were observed - an indicator of the ongoing autolytic processes. The solubility of the proteins stabilized at about 1.750 mg/ml. An increased share of protein fractions with a molecular weight of 28 - 23 KDa, considered as an indicator of increased meat fragility, was found after 5 days. From 5 to 12 d, higher levels of α-actinin, deskman and light meromyosin were found. After 7 d of post mortem the destructive changes were deepening. Z-lines were very much torn. A- and I-discs were difficult to distinguish. Myofibrils were highly fragmented and I-zones were not distinguishable