VPLYV O?ETRENIA MLIEKA NA KVALITU SYRA TYPU CAMEMBERTINFLUENCE OF MILK TREATMENT ON CAMEMBERT CHEESE QUALITY

摘要

Quality of camembert type of cheese produced from milk treated with high and low pasteurization is compared in this work. We compared change in the chemical and sensory characteristics of Camebert type of cheese with a white mould on the surface during maturation. The average dry matter content of cheese produced from milk treated with low pasteurization (LP) was 47.02%, and cheese produced from milk treated with high pasteurization (HP) 44.55%. The difference in dry matter content was highly statistically significant. The fat content in cheese produced from milk treated with LP was 20.94% and in cheese made from milk treated with HP was 19.32%. Fat content in dry matter was higher in cheese produced from milk treated with LP (44.54%) with HP (43.37%). The difference in fat content in dry matter was statistically significant, too. Sensory evaluation was performed according to the methodology of dairy producer soon after expedition (on day 8) and at the end of the shelf life (day 30). The consistency of the cheese made from milk treated with LP corresponded with requirements to the end of the shelf life. Consistency of cheese produced from milk treated with HP was less favourable at the end of the shelf life. The average colour value (2.40 b), aroma (1.60 b) and taste (2 b) of cheese produced from milk treated with LP at the end of the shelf life were better, differences being significant statistically. Based on this analysis it may be concluded that Camembert type of cheese paroduced from milk treated with LP possesses better chemical and sensory properties.