“ST. KLIMENT OHRIDSKI UNIVERSITY”-BITOLA FACULTY OF ......Bitola, 2019 . OPTIMIZING THE TECHNOLOGICAL PARAMETERS FOR MACEDONIAN WHITE BRINED CHEESE PRODUCTION ABSTRACT The experimental

“ST. KLIMENT OHRIDSKI UNIVERSITY”-BITOLA

FACULTY OF BIOTECHNICAL SCIENCES-BITOLA

Msc. Borche Makarijoski

OPTIMIZING THE TECHNOLOGICAL PARAMETERS FOR MACEDONIAN

WHITE BRINED CHEESE PRODUCTION

Doctoral dissertation

EXTENDED ABSTRACT

Bitola, 2019

OPTIMIZING THE TECHNOLOGICAL PARAMETERS FOR MACEDONIAN


ABSTRACT

The experimental researches in this doctoral thesis examined the quality of the four best

variants white brine cheese produced from cow's milk in an industrial way in the Republic of

Macedonia. This selection was made according a pre-made sensory analysis of 15 variants of

white brine cheese which is sold on our market. According to the results obtained from the

physicochemical and microbiological examinations of the four best variants (WBC KS104,

WBC KS105, WBC KS110 and WBC KS111) an optimization of the technological parameters

for the production of white brine cheese was made, and with their application Macedonian

white brine cheese will be produced which has the best and standardized quality and meets all

the required standards. The optimized technological parameters of the production process for

Macedonian white brine cheese are as follows: mandatory pasteurization at temperature of 74-

76oC, with a retention time of 10 minutes; milk standardization (protein/milk fat, 32-35 g/kg

and 37-40 g/kg), starter cultures (Lactobacillus bulgaricus and Streptoccocus termophilus)

from 0.2% to 0.5%; CaCl2 from 0.010% to 0.020%, coagulation time 45-60 minutes; curd

processing up until 1 hour; pressing up to 62% water; cutting in pieces; salt in brine 10%-12%

and acidity 50-70оSH, fermentation I phase: 18-20oC till 80оSH, fermentation II phase 10-12оC

till 52% water; storage at 3-4оC; The obtained results in our examinations and determining the

optimal technological parameters of the basic operations will contribute to the obtaining of a

specific typical traditional and national quality of white brine cheese produced in the Republic

of Macedonia.

Key words: white brined cheese; variant, optimization, technological parameters,

quality;

Content

ABSTRACT .................................................................................................................................................................................. 2

Content ........................................................................................................................................ Error! Bookmark not defined.

1. INTRODUCTION ................................................................................................................................................................ 4

2. TASKS AND OBJECTIVES OF THE RESEARCH WORK .......................................................................................................... 4

3. Materials and methods .................................................................................................................................................... 5

4. Results and discussion ........................................................................................................................................................... 7

4.1 Sensory evaluation of white brined cheese variants....................................................................................................... 7

4.2 Phisico-chemical quality parametars of examined white-brined cheese variants .......................................................... 8

5.2.1 Water content dynamics of examined white brined cheese variants ..................................................................... 8

4.2.2 Dry matter content dynamics of examined white brined cheese variants .............................................................. 8

Table 2: Dry matter content dynamics of examined variants ........................................................................................... 8

4.2.3 Dynamics of water in dry non-fat matter content (WNFDM) of examined white brined cheese variants .............. 9

5.2.4 pH-dynamics of examined in white brined cheese variants .................................................................................. 10

4.2.5 Titrable acidity(oSH) dynamics in white brined cheese variants ............................................................................ 10

4.2.6 Milk fat dynamics in white brined cheese variants ............................................................................................... 11

4.2.7 Milk fat in dry matter (MFDM) dynamics in white brined cheese variants ........................................................... 12

4.2.8 Protein dynamics in white brined cheese variants ................................................................................................ 12

4.2.9 Protein in dry matter (PDM) dynamics in white brined cheese variants ............................................................... 13

4.2.10 Dynamics of NaCl content in white brined cheese variants ................................................................................ 13

4.2.11 Dynamics of brine salt content in white brined cheese variants ......................................................................... 14

4.2.12 Dynamics of salt in water phase content in white brined cheese variants ......................................................... 14

4.2.13 Dynamics of brine titrable acidity in white brined cheese variants .................................................................... 15

4.2.14 Ripening index (RI) of examined white brined cheese variants .......................................................................... 15

4.2.15 Free amino acids content of white brined cheese variants ................................................................................. 16

4.2.16 Free fatty acids content of white brined cheese variants ................................................................................... 17

4.2.17. Microbiological analysis of white brined cheese variants .................................................................................. 17

4.3 White brined cheese Technologies (WBC KS104, wbc KS105, wbc KS110 AND wbc ks111) ......................................... 19

4.4. PROPOSAL VARIANT AND TECHNOLOGY FOR macedonian WHITE BRINED cheese PRODUCTION.............................. 20

4.4.1 Proposal variant for Macedonian white brined cheese production ...................................................................... 20

4.4.2. Proposal technology for Macedonian white brined cheese production .............................................................. 20

5. CONCLUSIONS…………………………………………………………………………………………………………………………………………………………25

1. INTRODUCTION

Cheese is a product that we accept as something common in our everyday life and

something that originates from our time. However, cheese production has a long history that is

filled with various myths, legends and historical evidence that reveal its origin and

development. The skills for cheese production from the past are being developed and improved so

far, and the goal is unique - getting a quality and safe product for human consumption. These

skills were traditionally transferred from generation to generation, from knee to knee, which

continued the tradition of white brined cheese production.

The word “cheese” originates from the Greek word “formos” or Latin word “caseus”.

The Greek origin of word cheese is also noticed in French language “formage”, in Spanish

language “formaje” and in Italian language “formaggio”. Latin origin of word cheese is noticed

in Holland language “kaas”, in portugesee language “queujo”, old English language “cese” or

“cyse”, in English language is “cheese”, in old German language is “chasi” or “kasi”, in

German language is “käse”, in spanish language is “queso” and in italian language is “cacao”.

White brined cheese belongs to the group of cheeses that ferment in brine solution in

anaerobic conditions. This product is characterized with acid-salty flavor, no rind, usually

white color, but sometimes with yellowish tint, anaerobic brine fermented in plastic cans and

pieces which are usually in form of cubes with dimensions 10x10x10 cm.

Typical representatives of white brine cheese: white brined cheese(Macedonia) Feta

(Greece), Domiati (Egypt), Beyaz Peynir (Turkey), Brinza and Telemea (Romania), White

brined cheese (Bulgaria), White cheese in peices (Serbia) and etc.

Our country is rich with a number of specific products with distinctive taste, aroma and

a long tradition of manufacturing. If we want to protect our tradition and identity, our national

cuisine, we must devote more influence to the production, standardization and protection of

our traditional products.

White brined cheese is our traditional product, that is most produced and consumed in

our country. A great number of small milk processors and large industrial plants that process

milk, they produce white brined at most, due to its wide demand on the domestic market.

2. TASKS AND OBJECTIVES OF THE RESEARCH WORK

White brined cheese is our traditional product that is most used in daily human

consumption. Each consumer wants to use quality product with standard specific features

which do not undergo changes during storage time. The objectives of this doctoral dissertation

are the following:

To realize the objective, initially a sensory analysis of 15 variants white brined

cheeses were made;

Through multiple repetitions of sensory analysis, you will make a selection of the

best four variants white brine cheese; The selected four variants will be further maintained in appropriate ambient

fermentation conditions for a period of 60 days and will be monitored by examining

physico-chemical and microbiological parameters

In order to find the best variant of white brine cheese, mathematical-statistical

analysis was made from the obtained data.

Through a comparative analysis of the obtained mathematical statistical results

obtained for the four variants, one variant will be declared as an overall leader.

Selection the best variant and technology of Macedonian white brine cheese, as well

as its promotion;

By optimizing the technological parameters for white brine cheese, all existing and

future producers of white brine cheese will receive expert observations on how to

properly run the technological process;

By detection and determination of technological parameters for white brine cheese

production, it is contributed to the optimization of the basic technological

operations, i.e. standardizing the final product-white brined cheese made in R.

Macedonia.

The obtained results of the research in this doctoral dissertation will have a scientific

application in the direction of expanding the knowledge in this scientific field.

From the obtained results in this scientific work and the determination of the

optimal parameters of the basic technological operations, we will contribute to

obtaining the typical traditional quality of white brine cheese in the Republic of

Macedonia.

3. Materials and methods

In this doctoral dissertation sensory analysis of 15 variants of white brined cheese was

made, which are manufactured in industrial way in R. Macedonia. Cheese samples for

conducting the preliminary sensory analysis was carried out by the local markets in Bitola.

Sensory analysis of white brined cheese variants was made by using the scoring

method, which is mostly used in all expert analysis. The form of assessment sheet is described

in Table 1. Grades for individual characteristics of cheese variants samples are multiplied by

the corresponding coefficients of importance, and that sum is expressed in percent and is called

"%" of the maximum possible quality “. When this value is divided by the sum of the coefficient

of importance (Σ=20), we get the value for ponder mean.

Assessment sheet;

In order evaluators to assess impartially, and do not favor a particular product, all

samples were marked with appropriate codes as follows: Product 1 – WBC КС101, Product

Name and Surname: Date:

Sensory analysis of white brined cheese - 25 point system

Quality

parameters

CV

ОЦЕНКА ВО БОДОВИ

Product КС1XX Product КС1XX Product КС1XX

Product КС1XX

Grade Correction Grade Correction Grade Correction Grade

Correction

Appearance 3

Color 1

Odor 5

Texture 2

Taste 9

Overall

grade ∑=20

Total score

Ponder

mean

%max.

quality

2 – WBC КС-102, Product 3–WBC КС103, Product 4–WBC КС104, Product 5–WBC

КС105, Product 6– WBC КС106, Product 7–WBC КС107, Product 8 –WBC КС108,

Product 9–БСС КС109, Product 10–WBC КС110, Product 11–WBC КС111, Product 12–

WBC КС112, Product 13–WBC КС113, Product 14–WBC КС114 and Product 15–БСС

КС115.

Quality parameters of white brined cheese samples which were evaluated are as follow:

appearance, color, odor, texture and taste. Each of this quality parameters have its own

coefficient of importance (the value of coefficient of importance is determined independently,

depending on which quality parameter of the product we want to highlight the most). The

sensory test that was used in this doctoral dissertation have the follow coefficient of

importance: apperance-3, color-1, odor-5, texture-2 and taste-9. Taste (9) and odor (5) were

the two quality parameters that influenced the most in final grade formation of sensory

evaluation of white brined cheese variants.

In this sensory analysis, a total of 437 sensory panelists took part in 10 different

repetitions in order to obtain a realistic picture of the quality of the examined cheeses samples,

as well as to make the right decision for selection the best four variants of white brined cheese

produced in R. Macedonia.

The four best-ranked variants of white brine cheese according to the received

assessments from the sensory evaluation, were further maintained in appropriate ambient

fermentation conditions for a period of 60 days and monitored by examining physico-chemical

and microbiological parameters. In order to make these examinations, cheese samples of best

four variants were provided from the producers, and were transported in the Certified

Laboratory for testing milk and dairy product quality-LB Lact in Plovdiv, R. Bulgaria. Methods that were used for physico-chemical analysis of white brined cheese were as follow:

- Water content- BDS 1109:1989;

- Dry matter-BDS 1109-1989);

- Water content in nonfat dry matter- calculation according Kozev,2006);

- Active acidity - pH (with pH–meter, model MS 2000);

- Titrable acidity-0SH, (Sokslet Henkel, Caric, 2000);

- Milk fat in cheese -ISO 3433:2008;

- Milk fat in dry matter -ISO 3433:2008/IDF 222;

- Protein content in cheese- BDS 6231-1972;

- Proteins in dry matter – with calculation;

- Percentage of salt in cheese - BDS 8247-1982;

- Percentage of salt in brine solution - BDS 8247-1982;

- Percentage of salt in water phase–with calculation (according to Kozev, 2006);

- Titrable acidity of brine solution (according to Caric, 2000);

- Determination of fatty acids in fermented product (according Bligh and Deyer

(1959);

- Determination of free amino acids in fermented product (Pico-TAG Method

(Milipore) (Waters Associates, USA) according to Cohen et al. (1989) and

- Ripenning index (according to Alais (1984));

Methods that were used for microbiological analysis of white brined cheese were as follow:

- Determination of total number of Lactobacillus, ISO 7889, IDF 117;

- Determination of total number of Lactococcus, ISO 7889, IDF 117;

- Determination of total number of Еscherichia colli (BDS ISO 16649-2:2014);

- Determination of total number of Staphylococcus (BDS EN ISO 6888-

1:2005/A1:2005);

- Determination of total number of Listeria monocytogenes (BDS EN ISO 11290-

1:2000/A1:2005);

- Determination of total number of Salmonella spp. (BDS EN ISO 6579-1/2017);

- Determination of total number of Coliforms (ISO 4832:2006); и

- Determination of total number of yeasts and molds (BDS ISO 6611:2006);

Cheese samples for physico-chemical quality parameters were analyzed at 8th, 20th,

30th, 40th and 60th day fatty acids, free amino acids and ripening index of cheese were

analyzed at 60th day. Cheese samples for microbiological quality parameters were analyzed at

8th and 60th day.

Statistical processing of the obtained results was interpreted by using variation-

statistical methods, which are mostly applied for this kind of scientific research.

For data processing Microsoft Excel programme was used, which is part of Microsoft

office package. With its use the data were tabularly and graphically represented, the parameters

average mean (x), coefficient of variations (CV) and standard deviation (SD) were calculated.

By using t-test, that is also part of this package, statistical significant comparison between each

quality parameters of the variants were made. By using computer software STATISTIKA new

functions models that approximate the technological parameters of white brined cheese

production were created.

4. Results and discussion

4.1 SENSORY EVALUATION OF CHEESE VARIANTS

According to the results from the sensory evaluation of fifteen variants white brined

cheese produced in R. Macedonia, four variants were selected with best score and ranked in

the first four places. This group of white brine cheese includes the following: Variant WBC

KS104, Variant WBC KS105, Variant WBC KS110 and Variant WBC KS111.

At first place the variant WBC KS110 was ranked, with ponder mean 4.40±0.79 and

“%” of maximum possible quality 87.95±15.83. At second place was ranked variant WBC

КS104 with ponder mean 4.18±0.71 and “%” from maximum possible quality 83.58±14.24. At

third place was ranked WBC KS111 with ponder mean 4.12±0.61 and “%” from maximum

possible quality 82.38±12.11, and at fourth place was ranked WBC КS105, with ponder mean

3.93±0.76 and “%” from maximum possible quality 78.61±15.22.

The variant WBC KS110 is the best ranked between all examined cheese variants

samples. This variant has taken the highest position in all examined quality parameters

(appearance, color, odor, texture and taste) in comparison with other three variants that were

ranked in first four.

The variant WBC KS104 has taken the second place according to the results from the

sensory evaluation. The average grades for all examined quality parameters are lower then

variant WBC KS110. This cheese variant has higher average grades for quality parameters

(appearance, color and texture) in comparison with variant WBC KS111, so it has been ranked

at second place. The variant WBC KS111 was better only in quality parameters taste and odor

but for small values in comparison with variant WBC KS104, (Variant WBC КS104 – odor

(3.91±1.05); Variant WBC КS111- odor (3.98±0.92); Variant WBC KS104 – taste (4.24±0.94);

Variant WBC КS111(4.38±0.95) ;), so it was ranked at third place.

The variant WBC KS105 is ranked at fourth place. This variant has better grades only

in quality parameters appearance and color in comparison with variant WBC KS111. This

variant has lower grades than other variants in quality parameters (texture, taste and odor).

Those quality parameters have higher coefficient of importance, so its placed in fourth place.

4.2 PHISICO-CHEMICAL QUALITY PARAMETARS OF EXAMINED

WHITE-BRINED CHEESE VARIANTS

5.2.1 Water content dynamics of examined white brined cheese variants

Comparative analysis between experimented white brined cheese variants for water

content dynamics is presented in Table 1.

Table 1: Water content dynamics of examined variants

Water content (%)

Day WBC КS104 WBC КS105 WBC КS110 WBC КS111

8 58.51±0.06a 59.73±0.02b 57.60±0.04c 58.11±0.06d

20 57.20±0.02a 58.0±0.10b 56.14±0.01c 56.71±0.03d

30 56.97±0.05a 57.73±0.01b 55.27±0.02c 56.16±0.02d

40 56.80±0.10a 57.18±0.01b 54.50±0.05c 55.597±0.02d

60 56.47±0.11a 55.59±0.01b 52.25±0.01c 54.57±0.04d

*Differences of values with different superscripts in the same row are statistically significant at level p<0.05;

After 60th day of fermentation process at all examined variants water content reducing

is noticed. Highest percentage of water was noticed at variant WBC KS104-56.47±0.11%,

which is 4.22% higher than variant WBC KS110, which had the lowest percentage of water at

60th day. Other two variants (WBC КS105 and WBC КS111) had values for water content

which are 0.88% and 1.9% lower than maximum level of water determined in examined cheese

samples. At variants WBC KS104, WBC KS105 and WBC111 higher percentage of water is

noticed due to starter culture (poor activity) so there was no rapid acidification of the curd,

which leaded to retention of a larger amount of water. From Table 1 it can be concluded that

there are significant differences in water content in all four cheese variants, at level p<0.05, in

all examined periods, and that can be explained with different technology and conditions during

white brined cheese production process. According to our results and the results obtained by

other authors it can be concluded that optimal value for water content in white brined cheese

must be within range from 50% to 58%. This optimal value was achieved in production

process of all four variants white brined cheese.

4.2.2 Dry matter content dynamics of examined white brined cheese variants

Comparative analysis between experimented white brined cheese variants for dry

matter content dynamics is presented in Table 2.

Table 2: Dry matter content dynamics of examined variants

Dry matter content (%)


8 41.49±0.06a 40.27±0.02b 42.39±0.04c 41.89±0.02d

20 42.80±0.01a 42.0±0.10b 43.86±0.01c 43.29±0.03d

30 43.03±0.05a 42.27±0.01b 44.73±0.02c 43.84±0.02d

40 43.20±0.10a 42.82±0.01b 45.50±0.05c 44.40±0.02d

60 43.53±0.11a 44.41±0.01b 47.75±0.01c 45.43±0.04d


During fermentation process of 60 days, in all examined time intervals, the variant

WBC KS110 had the highest percentage of dry matter in comparison than other variants. This

variant had 4.2% higher percentage dry matter than variant WBC KS104. This differences in

dry matter content between variants was due the activity of different starter cultures that were

used during production process. The activity of starter culture reduces the pH value, which

enabled water removing process that increased dry matter content in final product. Variants

WBC KS105 and WBC KS111 had a lower percentage of dry matter content than WBC KS110,

3.33% and 2.31%, respectively. From Table 2 it can be concluded that there are significant

differences in dry matter content in all four cheese variants, at level p<0.05, in all examined

periods, and that can be explained with different technology and conditions during white brined

cheese production process. According to our results and the results obtained by other authors

it can be concluded that optimal value for dry matter content in white brined cheese must be

within the range from 42% to 50%. This optimal value was achieved in production process of

all four variants white brined cheese.

4.2.3 Dynamics of water in dry non-fat matter content (WNFDM) of examined white

brined cheese variants

Comparative analysis between experimented white brined cheese variants for water in

dry non-fat matter content dynamics is presented in Table 3.

Table 3: Water in dry non-fat matter content dynamics of examined variants

WNFDM (%)


8 76.86±0.05a 78.39±0.13b 74.48±0.10c 77.06±0.04d

20 75.36±0.12a 76.21±0.11b 72.79±0.07c 75.41±0.05a,d

30 75.32±0.22a 75.96±0.08b 71.79±0.07c 74.95±0.04a,d

40 75.30±0.18a 75.37±0.05a,b 70.81±0.12c 74.32±0.03d

60 74.92±0.28a 73.32±0.03b 67.96±0.03c 73.16±0.07d


At 60th day of fermentation process in all four examined cheese variants water in dry

non-fat matter content is decreased in comparison with day 8-th. The highest percentage of

water in dry non-fat matter content at variant WBC KS104-74.92.47±0.28% is noticed, and

that is for 6.96% higher than variant WBC КS110, which had the lowest percentage of water

in dry non-fat matter at 60-th day. The other two variants (WBC KS105 and WBC KS111) had

values for this parameter that are 1.60% and 1.76% lower than maximum measured level,

respectively. From Table 3 it can be concluded that there are significant differences in water in

dry non-fat matter content in all four cheese variants, at level p<0.05, in most of examined

periods, and that can be explained with different technology and conditions during white brined

cheese production process.

According to our results and the results obtained by other authors it can be concluded

that optimal value for water in dry non-fat matter content in white brined cheese must be within

the range from 68% to 73%. This optimal value was achieved in production process of WBC

KS105, WBC KS110 and WBC KS111.

5.2.4 pH-dynamics of examined white brined cheese variants

Comparative analysis between experimented white brined cheese variants for active

acidity (pH) dynamics is presented in Table 4.

Table 4: pH - dynamics of examined cheese variants Active acidity (pH)


8 4.90±0.01a 4.81±0.01b 4.74±0.01c 4.88±0.02a,d

20 4.76±0.01a 4.61±0.01b 4.50±0.01c 4.76±0.01a,d

30 4.64±0.01a 4.55±0.01b 4.33±0.01c 4.65±0.01a,d

40 4.54±0.01a 4.45±0.01b 4.16±0.01c 4.58±0.03a,d

60 4.42±0.01a 4.30±0.01b 4.07±0.02c 4.46±0.01d


At 60th day of fermentation process in all examined cheese variants reduction in pH-

value is noticed in comparison with day 8th, (pH 4.07±0.03 to 4.46±0.01). The variant WBC

KS111 had the highest value for this parameter which was 0.39, 0.16 and 0.04 pH-units higher

than variants WBC КS110, WBC КS105 and WBC КS104, respectively. We have noticed

expected decrease of pH value at all cheese variants, but with different intensity, and that is

due to different types of starter cultures used in production process. The added starter cultures

cause normal hydrolysis ability of enzymes and their effect on lactose and proteins. From Table

4 it can be concluded that there are significant differences in pH-value in all four cheese

variants, at level p<0.05, in most of examined periods, and that can be explained with different

technology (different starter cultures) and conditions during white brined cheese production

process.


that optimal pH-value in white brined cheese must be within the range from 4.0 to 4.8 pH units.

This optimal value was achieved in production process of all four variants white brined cheese.

4.2.5 Titrable acidity(oSH) dynamics in white brined cheese variants

Comparative analysis between experimented white brined cheese variants for titrable

acidity (oSH) dynamics is presented in Table 5.

Table 5: Titrable acidity(oSH) dynamics in examined cheese variants

Titrable acidity(oSH)


8 69.83±0.02a 74.0±0.40b 74.77±0.06c 73.2±0.40d

20 75.50±0.10a 78.3±0.31b 80.73±0.12c 79.53±0.30d

30 81.37±0.15a 80.26±0.23b 86.13±0.06c 82.7±0.45d

40 82.03±0.11a 82.33±0.21a,b 90.57±0.21c 85.6±0.40d

60 86.52±0.10a 86.53±0.23a,b 101.27±0.12c 88.13±0.23d


During the fermentation process of 60 days in all examined cheese variants increasing

in titrable acidity is noticed, (86.53±0.23oSH to 101.27±0.12oSH). The variant WBC KS110

had the highest value for this parameter which was 14.75, 14.94 and 13.14 oSH-units higher

than variants WBC КS104, WBC КS105 and WBC КS111, respectively. We have noticed

expected increase of titrable acidity value at all cheese variants, but with different intensity,

and that is due to different types of starter cultures used in production process. The added starter

cultures cause normal hydrolysis ability of enzymes and their effect on lactose and proteins.

From Table 5 it can be concluded that there are significant differences in titrable acidity in all

four cheese variants, at level p<0.05, in most of examined periods, and that can be explained

with different technology (different starter cultures) and conditions during white brined cheese

production process.


that optimal titrable acidity value in white brined cheese must be within the range from 80 oSH

to 110oSH. This optimal value was achieved in production process of all four variants white

brined cheese.

4.2.6 Milk fat dynamics in white brined cheese variants

Comparative analysis of milk fat dynamics between experimented white brined cheese

variants is presented in Table 6.

Table 6: Dynamics of milk fat in examined cheese variants

Cheese milk fat(%)


8 23.88±0.07а 23.80±0.10а,b 22.67±0.05c 24.6±0.05d

20 24.10±0.10a 23.90±0.10b 22.88±0.05c 24.8±0.10d

30 24.36±0.15a 24.0±0.10b 23.0±0.10c 25.07±0.05d

40 24.57±0.05a 24.13±0.05b 23.03±0.05c 25.19±0.01d

60 24.63±0.20a 24.18±0.03b 23.11±0.02c 25.41±0.02d


According to the results presented in Table 6, it can be concluded that milk fat was

constantly increasing During fermentation process of 60 days in all cheese variants. At 60th

day the value for milk fat in cheese variants was in the range from 23.12±0.03% to

25.41±0.03%. The variant WBC КS111 had the highest percentage of milk fat in all examined

periods. This variant had 2.3%, 1.23% and 0.78% higher value for milk fat in comparison with

variants WBC KS110, WBC KS105 and WBC KS104, respectively. From Table 6 it can be

concluded that there are significant differences in milk fat in all four cheese variants, at level

p<0.05, in most of examined periods, and that can be explained with different technology and

conditions during white brined cheese production process. All four examined white brined

cheese variants were produced from milk with different milk fat percentage. Three cheese

variants were produced from non-standardized milk. Only WBC KS110 was produced with

standardized milk (3.2% milk fat). That is the main reason for deviations in milk fat between

cheese variants during all examined periods.


that optimal milk fat value in white brined cheese must be within the range from 20% to 25%.

This optimal value was achieved in production process of WBC KS104, WBC KS115 and

WBC KS110.

4.2.7 Milk fat in dry matter (MFDM) dynamics in white brined cheese variants

Comparative analysis milk fat in dry matter dynamics between experimented white

brined cheese variants is presented in Table7.

Table 7: Dynamics of MFDM in examined cheese variants

MFDM (%)


8 57.56±0.12a 59.10±0.28b 53.46±0.17c 58.72±0.03b,d

20 56.31±0.26a 56.90±0.21b 52.17±0.15c 57.29±0.19d

30 56.62±0.42a 56.78±0.22b 51.42±0.20c 57.18±0.12a,d

40 56.87±0.26a 56.36±0.13b 50.63±0.18c 56.75±0.03a,d

60 56.59±0.54a 54.45±0.24b 48.42±0.07c 55.95±0.09a,d


At the end of fermentation process the value for MFDM was in the range from

48.42±0.07% to 56.58±0.54%. The variant WBC KS105 had the highest value for MFDM in

comparisson with other varaints. From Table 7 it can be concluded that there are significant

differences in MFDM in all four cheese variants, at level p<0.05, in most of examined periods,

and that can be explained with different technology and conditions during white brined cheese

production process. All four examined white brined cheese variants were produced from milk

with different milk fat percentage. Three cheese variants were produced from non-standardized

milk. Only WBC KS110 was produced with standardized milk (3.2% milk fat). That is the

main reason for deviations in MFDM between cheese variants during all examined periods.


that optimal MFDM value in white brined cheese must be within the range from 45% to 50%.

This optimal value was achieved only in production process of WBC KS110.

4.2.8 Protein dynamics in white brined cheese variants

Comparative analysis of protein dynamics between experimented white brined cheese

variants is presented in Table8.

Table 8: Protein dynamics in examined cheese variants

Protein (%)

Day БСС КС104 БСС КС105 БСС КС110 БСС КС111

8 13.20±0.02а 12.80±0.03b 13.40±0.02c 13.62±0.10d

20 13.40±0.02a 13.21±0.03b 13.54±0.01c 13.59±0.03c,d

30 13.61±0.01a 13.51±0.01b 13.95±0.02c 13.93±0.02c,d

40 13.07±0.04a 13.05±0.02a,b 13.25±0.03c 13.32±0.01d

60 12.93±0.01a 12.91±0.01b 13.02±0.01c 13.18±0.01d


According to the results presented in Table 8, at the end of fermentation process the

protein value was between 12.91±0.01% to 13.18±0.01%. The highest level of protein is

noticed at variant WBC KS111, which is 0.16%, 0.25% and 0.27% higher than other examined

variants WBC КS110, WBC КS104 and WBC КS105, respectively. From Table 8 it can be

concluded that there are significant differences in protein content in all four cheese variants, at

level p<0.05, in most of examined periods, and that can be explained with different technology

and conditions during white brined cheese production process.


that optimal value for protein content in white brined cheese must be within the range from

13% to 18%. This optimal value was achieved in production process of all four variants white

brined cheese.

4.2.9 Protein in dry matter (PDM) dynamics in white brined cheese variants

Comparative analysis of protein in dry matter dynamics between experimented white

brined cheese variants is presented in Table 9.

Table 9: Protein in dry matter dynamics in examined cheese variants PDM (%)


8 31.81±0.09a 31.79±0.07a,b 31.61±0.07c 32.5±0.20d

20 31.31±0.05a 31.46±0.14a,b 30.86±0.03c 31.39±0.10d

30 31.63±0.08a 31.97±0.03b 31.18±0.07c 31.78±0.03d

40 30.26±0.04a 30.48±0.07b 29.12±0.07c 30.0±0.03d

60 29.71±0.09a 29.07±0.02b 27.27±0.01c 29.01±0.03d


According to the results presented in Table 9, at the end of fermentation process the

protein in dry matter value was between 27.27±0.01% to 29.71±0.09%. The highest level of

protein in dry matter is noticed at variant WBC KS104, which is 0.64%, 0.68% и 2.43% higher

than other examined variants WBC КS105, WBC КS111 and WBC КS110, respectively. From

Table 9 it can be concluded that there are significant differences in PDM content in all four

cheese variants, at level p<0.05, in most of examined periods, and that can be explained with

different technology and conditions during white brined cheese production process.


that optimal value for PDM content in white brined cheese must be within the range from 27%

to 33%. This optimal value was achieved in production process of all four variants white brined

cheese.

4.2.10 Dynamics of NaCl content in white brined cheese variants

Comparative analysis of NaCl content dynamics between experimented white brined

cheese variants is presented in Table 10.

Table 10: Dynamics of NaCl content in examined cheese variants

NaCl (%)


8 2.15±0.01a 2.13±0.01a,b 1.82±0.01c 1.83±0.04c,d

20 2.55±0.01a 2.65±0.03b 2.24±0.02c 2.45±0.03d

30 2.93±0.1a 3.13±0.01b 2.96±0.01c 2.98±0.03c,d

40 3.45±0.01a 3.64±0.01b 3.44±0.01a,c 3.473±0.02a,d

60 3.86±0.02a 4.16±0.01b 3.90±0.01a,c 3.85±0.01a,d


According to the results presented in Table 10, during fermentation process in all

examined cheese variants salt content was constantly increasing. At 60th day the content of

salt was between 3.86±0.02% to 4.16±0.02%. The variant WBC KS105 had the highest

percentage of salt, which was approximately 0.3% higher than other variants. From Table 10

it can be concluded that there are significant differences in NaCl content in all four cheese

variants, at level p<0.05, in most of examined periods, and that can be explained with different

technology and conditions during white brined cheese production process.


that optimal value for NaCl content in white brined cheese must be within the range from 2.8%

to 4.0%. This optimal value was achieved in production process of WBC KS104, WBC KS110

and WBC KS111.

4.2.11 Dynamics of brine salt content in white brined cheese variants

Comparative analysis of brine salt content dynamics between experimented white brined


Table 11: Dynamics of brine salt content in examined cheese variants

Brine salt content (%)

Day WBC КS104 WBC КS105 WBC КS110 WBC КСS 111

8 10.3±0.02а 9.72±0.01b 8.91±0.01c 8.0±0.02d

20 10.1±0.01a 9.65±0.01b 8.76±0.01c 7.77±0.02d

30 9.89±0.03a 9.23±0.02b 8.24±0.05c 7.57±0.05d

40 9.79±0.01a 9.07±0.05b 8.15±0.01c 7.55±0.05d

60 9.60±0.01a 9.0±0.01b 8.15±0.01c 7.48±0.01d


After fermentation process at all examined variants constant decrease in brine salt

content was noticed, and its range was between 7.48 ± 0.01% to 9.60 ± 0.01%.

From Table 11 it can be concluded that there are significant differences in brine salt

content in all four cheese variants, at level p<0.05, in all examined periods, and that can be

explained with different technology and conditions during white brined cheese production

process. According to our results and the results obtained by other authors it can be concluded

that optimal value for brine salt content in white brined cheese must be within the range from

7.5% to 12 %. This optimal value was achieved in production process of all cheese variants.

4.2.12 Dynamics of salt in water phase content in white brined cheese variants

Comparative analysis of salt in water phase content dynamics between experimented

white brined cheese variants is presented in Table 12.

Table 12: Dynamics of salt in water phase content in examined cheese variants

Salt in water phase content (%)

Day WBC КС104 WBC KS105 WBC KS110 WBC KS111

8 3.67±0.02a 3.56±0.02a,b 3.17±0.01c 3.16±0.07c,d

20 4.45±0.01a 4.56±0.06a,b 3.99±0.03c 4.33±0.05d

30 5.14±0.02a 5.42±0.02b 5.36±0.01c 5.31±0.05c,d

40 6.06±0.01a 6.36±0.02a 6.3±0.03a 6.24±0.03a

60 6.83±0.02a 7.49±0.02b 7.47±0.01b,c 7.06±0.01d


The value for salt in water phase content was constantly decreased during fermentation

process in all examined cheese variants. The variant WBC KS105 had the higer percentage of

salt in water phase content which was 0.66%, 0.02% and 0.43% higher than other variants,

WBC КS104, WBC KS110 and WBC КS111, respectively.

From Table 12 it can be concluded that there are significant differences in brine salt

content in all four cheese variants, at level p<0.05, in most of the examined periods, and that

can be explained with different technology and conditions during white brined cheese

production process.


that optimal value for salt in water phase content in white brined cheese must be within the

range from 4.3% to 9.9 %. This optimal value was achieved in production process of all cheese

variants.

4.2.13 Dynamics of brine titrable acidity in white brined cheese variants

Comparative analysis of brine titrable acidity between experimented white brined


Table 13: Brine titrable acidity in examined cheese variants

Brine titrable acidity (oSH)


8 68.53±0.02a 62.0±0.20b 72.20±0.35c 60.0±0.80d

20 66.0±0.40a 56.80±0.40b 71.20±0.08c 58.2±0.20d

30 65.72±0.76a 56.73±0.05b 70.66±0.46c 57.07±0.15d

40 65.33±0.23a 56.66±0.23b 69.93±0.46c 56.53±0.61b,d

60 64.13±0.23a 56.03±0.05b 68.53±0.23c 56.20±0.20b,d


According the results obtained in Table 13, at the end of fermentation process average

decreased in 5oSH in all cheese variants in comparison with day 8 was noticed. The highest

value for brine titrable acidity had the variant WBC KS110- 68.53±0.23оSH, and the lowest

value had the variant WBC KS105 БСС КС105 - 56.03±0.06оSH.

From Table 13 it can be concluded that there are significant differences in brine titrable

acidity in all four cheese variants, at level p<0.05, in most of the examined periods, and that

can be explained with different technology and conditions during white brined cheese

production process.


that optimal value for brine titrable acidity in white brined cheese must be within the range

from 60оSH to 72оSH This optimal value was achieved in the production process of WBC

KS104 and WBC KS110.

4.2.14 Ripening index (RI) of examined white brined cheese variants

Ripening index of examined cheese variants was measured at day 60. The highest value

for RI was noticed at variant WBC KS110 - 16.23±0.95%, so we can conclude that this variant

hade more pronounced proteolytic ripening process. Approximate value was also determined

in the variant WBC КS104 - 16.11±0.88%. Between these two variants there is no significant

differences at level p<0.05.

Less proteolytic ripening process was noticed at variant WBS KS105 with RI-

15.38±0.29%, and the lowest value for this parameter was determined in variant WBC KS111-

14.80±0.67%. Between these two variants there is significant differences in value for RI at

level p<0.05, but there are no significant differences between this variants and WBC KS110

and WBC KS104 at level p<0.05.


that optimal value for ripening index (RI) in white brined cheese must be within the range from

12% to 20%. This optimal value was achieved in the production process of all four white

brined cheese variants.

4.2.15 Free amino acids content of white brined cheese variants

In Table 14 free amino acids content of all examined cheese variant are presented.

Cheese samples for amino acids determination were taken at day 60. The significant differences

between variants for amino acids content at level p<0.05 are also presented in this table.

Table 14: Free amino acids content of examined cheese variants

Free amino acids mg (%) White brined cheese variants (60 day)

WBC КS104 WBC КS105 WBC KS110 WBC КS111

Lysine 28.20±0.04a 26.40±0.02b 28.10±0.01ac 27.10±0.02d

Histidine 14.50±0.03a 13.80±0.02b 14.20±0.01ac 13.10±0.01d

Arginine 5.06±0.01a 4.09±0.01b 5.02±0.01a 5.06±0.01a

Threonine 3.32±0.02a 3.28±0.01a 3.19±0.02a 3.30±0.01a

Valine 14.55±0.01a 14.05±0.02b 14.33±0.02b 14.28±0.01b

Methionine 8.10±0.01a 7.92±0.02a,b 7.68±0.01c 7.78±0.02c,d

Isoleucine 6.58±0.02a 6.32±0.03a 6.38±0.01a 5.94±0.03b

Leucine 13.66±0.04a 13.28±0.06b 13.37±0.08b 13.44±0.04a,b

Phenylalanine 15.36±0.07a 15.15±0.09a 15.31±0.04a 15.11±0.01a

Total essential

free amino acids 109.33±0.25 104.29±0.28 107.58±0.21 105.11±0.16

Asparginic acid 11.32±0.03a 11.24±0.06a 11.09±0.04b 11.02±0.05b

Proline 4.18±0.06a 4.21±0.02a 4.16±0.06a 4.22±0.04a

Glycine 6.22±0.08a 6.12±0.07a 6.31±0.05a 6.11±0.01a

Alanine 4.43±0.01a 4.54±0.01a 4.25±0.08b 4.33±0.02b

Cysteine 6.82±0.01a 6.91±0.04a 6.78±0.01a 6.91±0.02a

Tyrosine н.д. н.д. н.д. н.д.

Total non-essential free

amino acids 32.97±0.19 33.02±0.20 32.59±0.24 32.59±0.14

Total content of free amino

acids 142.3±0.44 137.71±0.48 140.17±0.35 137.70±0.30


4.2.16 Free fatty acids content of white brined cheese variants

In Table 15 free fatty acids content of all examined cheese variant are presented. Cheese

samples for fatty acids determination were taken at day 60. The significant differences between

variants for amino acids content at level p<0.05 are also presented in this table.

Table 15: Free fatty acids content of examined cheese variants

Free fatty acids, mg (%) White brined cheese variants (day 60)

БСС КС104 БСС КС105 БСС КС110 БСС КС111

CH3COOH Оцетна к-на 0.04±0.001a 0.03±0.001a 0.03±0.001a 0.02±0.001a

C4:0 Butyric acid 0.02±0.003a 0.02±0.004a 0.03±0.002a 0.01±0.003a

C5:0 Valeric acid not detected not detected not detected not detected

C6:0 Caproic acid not detected not detected not detected not detected

C8:0 Caprylic acid 0.4±0.02а 0.38±0.01а 0.36±0.01а 0.36±0.02а

C10:0 Capric acid 4.8±0.3а 4.7±0.1а 4.9±0.2а 4.4±0.2a,b

C12:0 Lauric acid 4.5±0.3a 4.3±0.2a 4.4±0.2a 4.2±0.1a

C14:0 Myristic acid 13.0±0.1a 11.8±0.1b 12.1±0.1c 12.3±0.2c,d

C16:0 Palmitic acid 34.5±0.2a 35.2±0.2b 34.4±0.2a,c 36.1±0.1d

C18:0 Stearic acid 13.5±0.2a 13.2±0.1b 13.1±0.2b,c 12.8±0.2d

C18:1 Oleinic acid 26.1±0.1a 26.4±0.1b 26.7±0.2b 26.5±0.5b

C18:2 Linoleic acid 2.0±0.01 2.4±0.03 2.6±0.02 2.2±0.02

СH3(CH2)15C

OOH Margaric acid 1.0±0.03a 1.3±0.05b 1.08±0.03a 1.01±0.01a

C18:3 α-Linoleic acid not detected not detected not detected not detected

C22:0 Behenic acid 0.14±0.01a 0.27±0.01b 0.3±0.02b,c 0.1±0.01a,d

Saturated fatty acids 70.76±0.72 69.63±0.42 69.32±0.51 70.19±0.52

Non-saturated fatty acids 29.24±0.55 30.37±0.49 30.68±0.67 29.81±0.84


4.2.17. Microbiological analysis of white brined cheese variants

Microbiological analysis of examined white brined cheese variants were made at day

8 and day 60. The results from the analysis are presented in Table 16 and Table 17.

If we want to produce white brined cheese that fulfills all demanded microbiological

parameters, we need to use high quality milk, but also hygiene maintenance in the premises

where the production process takes place, the personal hygiene of the people involved in the

production, the microbiological correctness of the ingredients used, the bins, the water, the salt,

the sludge and all items that in any way come into direct contact with the cheese.

According to quality regulations, all examined white brined cheese variants had the

optimal level for each microbiological parameter.

Table 16: Microbiological analysis of examined cheese variants (day 8)

Table 17: Microbiological analysis of examined cheese variants (day 60)

Examined parametars

Coliforms

Cfu/g

E. coli

Cfu/g

Pathogenic

Staphylococus

Cfu/g

Molds

Yeasts Listeria

Cfu/g

Salmonella

Cfu/g

М17

(Lactococci)

MRS

(Lactobacilli)

WBC КS104 8.5x10 2 3.1x102 < 10 < 10 9.9x104 n.d. in 25 g n.d. in 25 g

1.9x1010 1.9x109

WBC КS105 3.9x10 2 6.3x102 < 10 < 10 4.8x103 n.d. in 25 g n.d. in 25 g

2.1x10 10 4.4x10 9

WBC КS110 < 10 < 10 < 10 < 10 6.9x104 n.d. in 25 g n.d. in 25 g

2.4x10 10 5.5x10 9

WBC КS111 < 10 < 10 < 10 < 10 1.2x105 n.d. in 25 g n.d. in 25 g

3.1x10 10 4.1x10 9

Examined parametars

Coliforms

Cfu/g

E. coli

Cfu/g

Pathogenic

Staphylococus

Cfu/g

Molds

Yeasts

Listeria

Cfu/g

Salmonella

Cfu/g

М17

(Lactococci)

MRS

(Lactobacilli)

WBC КS104 < 10 < 10 < 10 < 10 < 10

n.d. in 25 g n.d. in 25 g 8.5x106 1.1x107

WBC КS105 < 10 < 10 < 10 < 10 < 10

n.d. in 25 g n.d. in 25 g 4.8x106 1.6x107

WBC КS110 < 10 < 10 < 10 < 10 < 10

n.d. in 25 g n.d. in 25 g 6.2x106 2.4x107

WBC КS111 < 10 < 10 < 10 < 10 < 10

n.d. in 25 g n.d. in 25 g 8.3x106 1.2x107

4.3 WHITE BRINED CHEESE TECHNOLOGIES (WBC KS104, WBC KS105, WBC

KS110 AND WBC KS111)

WBC KS104 WBC КS105 WBC КS110 WBC КS111

Raw milk Raw milk Raw milk Raw milk

Deaeration, filtration Fitration Deaeration, filtration Filtration

no standardization no standardization Pasteurization I: 74-77oC/60 sec. no standardization

Pasteurization:72-74oC/15 min. Pasteurization:72-74oC/10 min. Separation Pasteurization:72oC/5 sec.

Cooling temperature: 35-37oC Cooling temperature:33-37oC

Standardization:

protein: 32-35g/kg; milk fat 37-

40 g/kg

Cooling temperature:33-35oC

Addition of starter cultures:

Lactocoucus lactis ssp. Lactis,

Str. thermophilus, Lact.

delbrueckii ssp. bulgaricus;

CaCl2: 0.035-0.050%;

Cheese coagulant;


Lactobacillus helveticus, Str.

Thermophilus, Lactobacillus.

delbrueckii ssp. bulgaricus;

CaCl2: 0.030-0.045%;

Cheese coagulant:

Pasteurization II: 74-77oC/5 min.


Lactobacillus bulgaricus, Str.

thermophilus, Lactobacillus

acidophilus CaCl2: 0.010-0.015%;

Cheese coagulant

Coagulation: 45-60 min. Coagulation: 45-50 min.

Addition of starter cultures: Str.

thermophilus, Lactobacillus

bulgaricus;

CaCl2: 0.010-0.020%;

Cheese coagulant:

Coagulation: 50-60 min.

Curd processing (cutting, mixing) Curd processing (cutting, mixing) Coagulation: 45-50 мин. Curd processing (cutting,

mixing)

Curd draining Curd draining Curd processing (cutting, mixing) Curd draining

Cutting in pieces, dry salting Cutting in pieces, dry salting

Curd draining in specific self-

pressing molds till 62% water

content

Cutting in pieces, dry salting

Placing in cans with brine

solution (8-10% salt, to 70оSH)

Placing in cans with brine solution

(8-12% salt, to 70оSH)


solution (10-12% salt, 50оSH to

70оSH)


solution (8% salt, 50оSH to

65оSH)

Fermentation 12-16оC/30 days Fermentation 15-18оC-/30 days Fermentation: 18-20oC/80oSH;

10-12oC/52% H2O; Fermentation:12оC/30 days

Storage 2-4 оC Storage 2-4 оC Storage: 3-4oC Storage 2-4 оC

4.4. PROPOSAL VARIANT AND TECHNOLOGY FOR MACEDONIAN


4.4.1 Proposal variant for Macedonian white brined cheese production

According to the results obtained for all four white brined cheese variants (WBC КS104,

WBC КS105, WBC КS110 and WBC КS111), one variant was chosen and declared as best

Macedonian white brined cheese, which fulfilled all qualitative and quantitative characteristics for

this type and kind of cheese.

4.4.2. Proposal technology for Macedonian white brined cheese production

Proposal WBC Technology

Raw Milk

Deaeration, Filtration

Pasteurization I: 70-75oC/60 sec.

Separation

Standardization: protein: 32-35g/kg; milk

fat:37-40 g/kg

Pasteurization II: 74-77oC/5 min.

Adding: I) starter cultures: Str. thermophilus,

Lactobacillus bulgaricus;

II)CaCl2: 0.010-0.020%; III) Cheese coagulant

Coagulation: 45-50 min.

Curd processing

Curd draining in specific self-pressing molds

till 62% water content

Placing in cans with brine solution (10-12%

salt, 50оSH to 70оSH)

Fermentation: 18-20oC/80oSH;

10-12oC/52% H2O;

Storage: 3-4oC

5. CONCLUSIONS

According to the examinations results conducted in this doctoral dissertation, the

following conclusions is to be made:

1. According to the results from the sensory evaluation of fifteen variants white brined cheese

produced in R. Macedonia, four variants were selected with best score and ranked in the

first four places. This group of white brine cheese includes the following: Variant WBC

KS104, Variant WBC KS105, Variant WBC KS110 and Variant WBC KS111. At first

place the variant WBC KS110 was ranked, with ponder mean 4.40±0.79 and “%” of

maximum possible quality 87.95±15.83. At second place variant WBC КS104 was ranked

with ponder mean 4.18±0.71 and “%” from maximum possible quality 83.58±14.24. At

third place WBC KS111 was ranked with ponder mean 4.12±0.61 and “%” from maximum

possible quality 82.38±12.11, and at fourth place WBC КS105 was ranked, with ponder

mean 3.93±0.76 and “%” from maximum possible quality 78.61±15.22.

2. According to the physico-chemical results of best white brined cheese variants (WBC

КS104, WBC КS105, WBC КS110 and WBC КS111) during fermentation process the

following can be concluded:

After 60th day of fermentation process at all examined variants water content reducing is

noticed. Highest percentage of water was noticed at variant WBC KS104-56.47±0.11%,

2.1.The dynamics of water content in all examined cheese variants was constantly decreased

during ripening period, and values measured at day 60 were in the range between 52.25±0.10%

to 56.47±0.11%. The highest value for water content at variant WBC KS104 was noticed. The

optimal value for water content in white brined cheese must be within range from 50% to

58%. This value was achieved in production process of all four variants white brined cheese.

The newly formed function that approximates the parameters of examined phenomenon is

y(x)=A/(1-B*X)+C*X+D.

2.2. The dynamics of dry matter content in all examined cheese variants was constantly

increased during ripening period, and values measured at day 60 were in the range between

43.53±0.11% to 47.75±0.01%. The highest value for dry matter content at variant WBC KS110

was noticed. The optimal value for dry matter content in white brined cheese must be within

range from 42% to 50%. This value was achieved in production process of all four variants

white brined cheese. The newly formed function that approximates the parameters of examined

phenomenon y(x)=(A*X2+B)+C/X2.

2.3. The dynamics of water content in non-fat dray matter at all examined cheese variants was

constantly decreased during ripening period, and the values at day 60 were in the range between

67.96±0.13% to 74.92±0.28%. The optimal value for this parameter in white brined cheese

must be within range from 68% to 73%. This value was achieved in production process of

WBC KS105, WBC KS110 and WBC KS111. The newly formed function that approximates

the parameters of examined phenomenon y(x)=A/(1-B*X)+C*X+D.

2.4. The pH dynamics of examined variants white brined cheese was constantly decreased during

ripening period, and the pH values achieved at day 60 were in the range of 4.07±0.20 to

4.46±0.01 pH units. The highest pH had the variant WBC KS111. The optimal value for this

parameter in white brined cheese must be within range from 4.0 to 4.8 pH units. This value

was achieved in production process of all four variants white brined cheese.

2.5.The titrable acidity dynamics of all examined variants white brined cheese was constantly

increased during ripening period, and the SH values achieved at day 60 were in the range of

86.53±0.23оSH to 101.27±0.12оSH. The highest titrable acidity had the variant WBC KS110.

The optimal value for this parameter in white brined cheese must be within range from 80оSH

to 110oSH. This value was achieved in production process of all four variants white brined

cheese. The newly formed function that approximates the parameters of examined

phenomenon is y(x)=(A*X2+B)+C/D*X.

2.6. The milk fat dynamics of all examined cheese variants was constantly increased, especially

till day 40. The values for this parameter after ripening period were in the range of

23.11±0.02% to 25.41±0.02%. The highest milk fat value had the variant WBC KS111. The

optimal value for this parameter in white brined cheese must be within range from 20% to

25%. This value was achieved in production process of all WBC KS104, WBC KS105 and

WBC KS110. The newly formed function that approximates the parameters of examined

phenomenon is y(x)=(A*X2+B)+(C*X2/D*X);

2.7. The dynamics of fat content in dry matter after ripening period were in the range of


must be within range from 45% to 50%. This value was achieved in production process of

variant WBC KS110. The newly formed function that approximates the parameters of

examined phenomenon is y(x)=A/(1-B*X)+C*X+D;

2.8. The dynamics of cheese protein during ripening period was constantly increased until day

30, but in the next period their percentage was reduced due to active decomposition

accompanied by a significant release of free amino acids and volatile components. After

ripening period, the value for this parameter were in the range of 12.91±0.10% to

13.18±0.01%. The highest value was noticed at variant WBC KS111. The optimal value for

this parameter in white brined cheese must be within range from 13% to 18%.

2.9. The dynamics of cheese protein in dry matter after ripening period was in the range of


must be within range from 27% to 33%. This value was achieved in production process of all

examined cheese variants. The newly formed function that approximates the parameters of

examined phenomenon is y(x)=A/(1-B*X)+C*X+D;

2.10. The dynamics of NaCl(%) content in all examined cheese variants was constantly

increasing during ripening period, and that was due osmotic diffusion process, which took

place during the salting operation in brine. Total amount of NaCl at day 60 was in the range of

3.85±0.01% to 4.16±0.01%.%. The optimal value for this parameter in white brined cheese

must be within range from 2.8% to 4.0%. This value was achieved in production process of

WBC KS104, WBC KS110 and WBC KS111.

2.11. The dynamics of brine salt content was constantly decreased during ripening period and

that was due osmotic diffusion process, which took place during the salting operation in brine.

At day 60, the total percentage of salt in brine was in the range from 7.48±0.01% to

9.60±0.01%. The optimal value for this parameter in white brined cheese must be within range

from 7.5% to 12%. This value was achieved in production process of all examined variants.

The newly formed function that approximates the parameters of examined phenomenon is

y(x)=1/(A*X+B)+C*X;

2.12. The dynamics of water phase salt content was constantly decreased in all examined

cheese variants, as a result of lactic acid bacteria activity. The total amount of water phase salt

content after ripening period was in the range from 6.83±0.20% to 7.49±0.02%. The optimal

value for this parameter in white brined cheese must be within range from 4.3% to 9.9%. This

value was achieved in production process of all examined variants.

2.13. The dynamics of brine’s titrable acidity have showed minimum decreased during

ripening period. The brine’s titrable acidity at day 60 was in the range from 56.03±0.05оSH to

68.53±0.23оSH The optimal value for this parameter in white brined cheese must be within

range from 60оSH to 72оSH. This value was achieved in production process of WBC KS104

and WBC KS110. The newly formed function that approximates the parameters of examined

phenomenon is y(x)=A/(1-B*X)+C*X+D;

2.14. The ripening index (RI) of examined cheese variants at day 60 was as following: WBC

КS104 - 16.11±0.88%, WBC КS105 – 15.38±0.28%, WBC КS110 – 16.23±0.95% and WBC

КS111 – 14.80±0.67%. The optimal value for this parameter in white brined cheese must be

within range from 12% to 20%. This value was achieved in production process of all examined

cheese variants.

2.15. The total amount of free amino acids in examined white brined cheese variants, after 60

days ripening period were in the range from137.70±0.30 mg% to 142.30±0.44 mg%. The

highest percentage of free amino acids at variant WBC KS104 were noticed. The amount of

essential amino acids in examined cheese variants after ripening period were in the range from

104.29±0.28 mg% to 109.33±0.25 mg%. The highest percentage of essential free amino acids

had the variant WBC KS104. The amount of non-essential amino acids in examined cheese

variants after ripening period were in the range from 32.59±0.14 mg% to 33.02±0.20mg%.

The highest percentage of non-essential free amino acids had the variant WBC KS105. From

essential free amino acids mostly present are: lysine, phenylalanine and histidine, and from

non-esential: aspaginic acid, cysteine and glycine.

2.16. The total amount of free fatty acids which was measured during examination process

which characterize variants of white brined cheese as a typical cheese of this type. In all

variants all fatty acids were determined, except: α-linoleic acid, valerianic acid and capronic

acid. In highest percentage were determined the following fatty acids: palmitic acids, oleic

acid, stearic acid and myristic acid. Small percentage of the following fatty acids were

determined: caprine acid, lauric acid and linoleic acid, and in very low concentrations were

determined: acetic acid, butyric acid, caprylic acid, margaric acid and behenic acid acid. The

predominant fatty acid in all four variants was palmitic acid, of which the variant WBC KS110

had the highest percentage. The ratio of saturated and unsaturated fatty acids in all examined

variants was approximately 70% to 30%.

3. According to microbiological results all examined white brined cheese variants (WBC КS104,

WBC КS105, WBC КS110 and WBC КS111), during ripening period at day 8 and after

ripening period day 60, fulfilled the microbiological criteria for food safety.

4. According to the results obtained from the experimental work for all white brined cheese

variants (WBC КS104, WBC КS105, WBC КS110 and WBC КS111), the variant KS110 was

chosen as best variant that fulfils all qualitative and quantitative parameters for this type and

kind of cheese.

5. The offered technology for the production of Macedonian white brine cheese contains optimized

parameters for the basic production technological operations, which within the production process

should be obligatory applied with a single goal-quality, standard and safe final product.

6. The optimized parameters for the basic technological operations for the production of white brine

cheese are the following: pasteurization I (70-75 ° C / 60 seconds); Mandatory standardization of milk

(protein 32-35g / kg; milk fat 37-40 g / kg); pasteurization II (74-77oC / 5 minutes); addition of starter

cultures (Str. Thermophilus and Lac. bulgaricus 0.2-0.5%); adding CaCl2 (0.010% -0.040%);

Coagulation time (45-50 minutes); The pressing operation ends up reaching 62% of water; The

concentration of salt in the brine solution is 10-12%, the brine solution titrable acidity 50-70oSH; Period

of fermentation first phase (18-20 ° C to 80 ° SH), fermentation phase 2 phase (10-12 ° C to 52% on

water); Storage 3-4 ° C;

The offered draft technology, as well as the optimized parameters for the basic technological

operations for the production of white brine cheese, is believed to be of a great benefit to all producers of

white brine cheese aiming to produce a product of such type with a standard quality.

Documents

“ST. KLIMENT OHRIDSKI UNIVERSITY”-BITOLA FACULTY OF ......Bitola, 2019 . OPTIMIZING THE TECHNOLOGICAL PARAMETERS FOR MACEDONIAN WHITE BRINED CHEESE PRODUCTION ABSTRACT The experimental