Amino Acids in cheese Kackaval produced from Combined milk (2: 1 Cows & Sheep milk) in milk industry “Bylmeti” in Fushë Kosova
Abstract
The role of milk in nature is to ensure food and immunological protection of the young mammals. Milk processing in Kaçkaval cheese takes very important place in productivity of dairy, in the same time takes very important role in domestic economy as well as nutritive for human kind.
The task of this paper is to determine the influence of type of milk (cow and sheep, and a mixture of these two types of milk (ratio between the milks 2:1) on the properties of cheese kaçkaval, then determine how to produce the milk used type of change affects the amino acids properties of cheese during ripening.
This study is done to research the ingredients of amino acids of Kaçkaval cheese, (these type of cheese is classified to semi hard group of cheeses), daily fresh cheese (One day), 15 to 30 days maturing, produced from combined cows and sheep milk, from fresh milk. There were made 45th of analyses with amino analeiser to searching ingredients of amino acids.
Downloads
References
Anonym, 1995, 431pp.,Dairy processing handbook, Publisher Tetra Pak Processing System AB, Printer LP Grafiska AB, S-22186 Lund, Sweden.
Coralba,G., 1982, 389pp., La fabricazione del caciocavallo in Lombardio, “L’industria del latte”, nr.14; u Manuali di technologia casearia, “Edagricolo”, Bologna.
Cheese Rheology and Texture. Sundaram Gunasekaran, M.Mehmet Ak, CRC PRESS,
Boca Raton London New York Washington D.C. 2003.
Fellows,P.J.,2000, 575pp, Food processing technology, Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA.
Luqet,F.M., 1990, 637pp., Laits et produits laitiers, Vache, Brebis, Chevre 2.Les produit laitiers, Transformation et technologies, Technique et Documentation - Lavoisier, 11, rue Lavoisier – 75384 Paris Cedex 08.
Petriçiq, A., 1984, 357pp., Konzumno i fermentirano mlijeko, Zagreb, Tisak: SOUR ”VJESNIK” OOUR TIM, ZAGREB.
Wikimania 2008 Wikipedia, the free encyclopedia, early registration for Wikimania 2008.
feedback@bawarchi.com, Mumtaz Khalid Ismail.
Dr.Sc.Shuri Maxhuni, Impact of Types of Milk In Production Cheese Kashkaval
Publisher: LAP LAMBERT Academic Publishing, May 22, 2013
Dr.Sc.Shukri Maxhuni, Row milk
Publisher: LAP LAMBERT Academic Publishing, Novembrey 5, 2013
Manual for milk processing, Land O’Lakes, 2003.
Copyright (c) 2016 Journal of Progressive Research in Chemistry
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
