The possibility of applying different fruit juices in the coagulation of milk in production of cooked cheese

Kuhani sir se tradicionalno proizvodi od kravljeg mlijeka koagulacijom pomoću octa. Cilj ovog istraživanja je ispitivanje mogućnosti koagulacije mlijeka pomoću voćnih sokova u proizvodnji novih tipova kuhanog sira. Osim tradicionalno korištenog alkoholnog octa, upotrijebljeno je pet različitih koagulanata: sok limuna, limete, naranče, grejpa i ananasa te su ispitana neka kvantitativna i kvalitativna svojstva tako dobivenih sireva. Ispitivani su procesni parametri, prinos sira, fizikalno kemijska svojstva, boja, profil teksture te senzorska svojstva. Sir dobiven koagulacijom pomoću octa imao je najveći prinos, međutim svi uzorci su imali visoke vrijednosti ovog parametra (13,29-15,54%). Rezultati kemijske analize su pokazali da sirevi dobiveni koagulacijom pomoću voćnih sokova imaju viši udio proteina, ali niži udio mliječne masti u suhoj tvari i nižu kiselost u odnosu na tradicionalno proizveden kuhani sir. Prema udjelu vode u bezmasnoj tvari sira (62,98-69,08%), svi se uzorci kategoriziraju kao polutvrdi, dok prema udjelu masti u suhoj tvari (40,94-48,64%) pripadaju skupini punomasnih odnosno masnih sireva. Nije pronađen statistički značajan utjecaj različitih voćnih sokova na teksturalna svojstva čvrstoće, gumenosti, otpora žvakanju i elastičnosti uzoraka sireva. Prema rezultatima testa bodovanja, svi uzorci su dobili visoke senzorske ocjene. Ukupni rezultati pokazuju da je moguća proizvodnja kuhanog sira izvrsne prihvatljivosti dobivenog koagulacijom mlijeka pomoću ispitivanih voćnih sokova.Cooked cheese is traditionally produced from cow’s milk by the use of vinegar. This study was conducted to examine the possibility of fruit juices application for coagulation of milk in new types of cooked cheese production. Expect traditionally used vinegar, five kinds of acidulant, namely lemon, lime, orange, grapefruit and pineapple juices were used to assess some quantitative and qualitative properties of cooked cheese. The parameters evaluated included processing parameters, yield of cheese, physicochemical composition and textural profile and sensory analyses. Cheese made by the use of vinegar recorded the highest yield, but all samples showed high values (13.29-15.54%). The results of chemical analysis showed that the protein content of fruit juices cooked cheese samples were higher, while the fat content in total solids and acidity of the same cheeses were lower than traditionally produced cooked cheese. In terms of water content in non-fat matter (62.98 69.08%), all samples belongs to the group of semi hard cheeses, and in terms of content of fat in dry matter (40.94-48.64%), it belongs to the group of full-fat and fat cheeses. No significant difference was observed on the effect of coagulant type on the hardness, fracturability, gumminess, chewiness and resilience of cheese samples. According to scoring test, all samples are received high sensory scores. Overall results showed that is possible to produce acceptable cooked cheese using tested fruit juices for milk coagulation