1. bookVolume 22 (2022): Edition 1 (January 2022)
Détails du magazine
Première parution
25 Nov 2011
4 fois par an
Accès libre

The Effect of Raw Milk Quality and Starter Cultures on the Yield and Nutritional Value of Polish Acid Curd Cheese (Tvarog)

Publié en ligne: 04 Feb 2022
Volume & Edition: Volume 22 (2022) - Edition 1 (January 2022)
Pages: 439 - 458
Reçu: 23 Oct 2020
Accepté: 28 May 2021
Détails du magazine
Première parution
25 Nov 2011
4 fois par an

Abd El-Gawad M.A.M., Ahmed N.S. (2011). Cheese yield as affected by some parameters. Review. Acta Sci. Pol., Technol. Aliment., 10: 131–153.Search in Google Scholar

AOAC – Official Methods of Analysis (2000). No. 998.06, 17th ed.; AOAC International: Arlington, VA, USA.Search in Google Scholar

Barać M., Pešić M., Vučić T., Vasić M., Smiljanić M. (2017). White cheeses as a potential source of bioactive peptides. Mljekarstvo, 67: 3–16.Search in Google Scholar

Barłowska J., Brodziak A., Król J., Kędzierska-Matysek M., Litwińczuk Z. (2014). Casein content in milk from Eastern Poland and its changes over 5 years (in Polish). Rocz. Nauk. Pol. Tow. Zoot., 10: 37–44.Search in Google Scholar

Bohdziewicz K. (2010). The influence of transglutaminase on production process, yield and quality of curd cheeses (in Polish). Przegl. Mlecz., 2: 4–8.Search in Google Scholar

Brodziak A., Król J., Litwińczuk Z., Barłowska J. (2018). Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms. Int. J. Dairy Technol., 71: 321–332.Search in Google Scholar

Butler G., Nielsen J.H., Slots T., Seal C., Eyre M.D., Sanderson R., Leifert C. (2008). Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation. J. Sci. Food Agric., 88: 1431–1441.Search in Google Scholar

Chojnowski W., Nowak H. (2013). Factors influencing the expense of ripening cheese (in Polish). Przegl. Mlecz., 1: 8–10.Search in Google Scholar

Dmytrów I. (2015). Effect of lactic acid probiotic bacteria on storage stability of acid curd cheeses (tvarog) (in Polish). Zywn.-Nauk. Technol. Ja., 102: 49–60.Search in Google Scholar

Dmytrów I., Kryża K., Dmytrów K. (2007). The effect of starter inoculation type on selected qualitative attributes of acid curd cheeses (tvarogs) stored under cooling conditions. Electron. J. Pol. Agric. Univ., 10: 1–20.Search in Google Scholar

Gabryszuk M., Sakowski T., Metera E., Kuczyńska B., Rembiałkowska E. (2013). Effect of feeding on content of bioactive substances in milk from cows raised in organic farms (in Polish). Zywn.-Nauk. Technol. Ja., 88: 16–26.Search in Google Scholar

Godula K., Dmytrów I., Mituniewicz-Małek A., Mulawka E. (2018). Storage stability of traditional and lactose-free acid curd cheese (tvarog) (in Polish). Zywn.-Nauk. Technol. Ja., 117: 140–149.Search in Google Scholar

Gołąbek J. (2011). Curd cheese production clinic traditional method, taking into account new technology improvements and packaging (in Polish). Przegl. Mlecz., 11: 22–23.Search in Google Scholar

Górska-Warsewicz H., Rejman K., Laskowski W., Czeczotko M. (2019). Milk and dairy products and their nutritional contribution to the average Polish diet. Nutrients, 11: 1771–1790.Search in Google Scholar

Hewavitharana A.K., van Brakel A.S., Harnett M. (1996). Simultaneous liquid chromatographic determination of vitamins A, E and beta-carotene in common dairy foods. Int. Dairy J., 6: 613–624.Search in Google Scholar

Institute of Agricultural and Food Economics – National Research Institute. Milk market – condition and perspectives (2020). IERiGŻ-PIB Publishing: Warsaw, Poland, pp. 15–20.Search in Google Scholar

Jasińska M., Dmytrów I., Mituniewicz-Małek A., Wąsik K. (2010). Cow feeding system vs. quality of milk used for acid-curd cheese (tvarog) production. Elecron. J. Pol. Agric. Univ., 13: 1–12.Search in Google Scholar

Kalač P. (2011). The effects of silage feeding on some sensory and health attributes of cow’s milk: A review. Food Chem., 125: 307–317.Search in Google Scholar

Król J., Litwińczuk Z., Litwińczuk A., Brodziak A. (2008). Content of protein and its fractions in milk of Simmental cows with regard to a rearing technology. Ann. Anim. Sci., 8: 57–61.Search in Google Scholar

Król J., Kędzierska-Matysek M., Brodziak A., Zaborska A.Litwińczuk A. (2018). The effect of selected factors on yield and protein and mineral retention in traditionally produced tvarog. J. Elem., 23: 959–969.Search in Google Scholar

Kruskall L.J., Campbell W.W., Evans W.J. (2003). The Atwater energy equivalents overestimate metabolizable energy intake in older humans: Results from a 96-day strictly controlled feeding study. J. Nutr., 133: 2581–2584.Search in Google Scholar

Kuczyńska B., Nałęcz-Tarwacka T., Puppel K., Gołębiewski M., Grodzki H., Ślósarz J. (2011). The content of bioactive components in milk depending on cow feeding model in certified ecological farms. J. Res. Appl. Agr. Eng., 56: 7–13.Search in Google Scholar

Kunachowicz H., Nadolna I., Iwanow K., Przygoda B. (2019). Tables of the composition and nutritional value of food. PZWL Publishing, Warszawa, Poland.Search in Google Scholar

Laskowski W., Górska-Warsewicz H. (2014). Nutritional density of rations consumed in Poland. Laskowski Publishing, Warszawa, Poland.Search in Google Scholar

Lucas A., Rock E., Chamba J.F., Verdier-Metz I., Brachet P., Coulon J.B. (2006). Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. Lait, 86: 21–41.Search in Google Scholar

Lucey J.A. (2011). Cheese acid- and acid/heat coagulated cheese. In: Encyclopedia of Dairy Sciences, Elsevier Publishing, Amsterdam, The Netherlands, pp. 698–705.10.1016/B978-0-12-374407-4.00083-2Search in Google Scholar

Manuelian C.L., Currò S., Penasa M..Cassandro M., De Marchi M. (2017). Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses. J. Dairy Sci., 100: 3384–3395.Search in Google Scholar

Mulawka E., Dmytrów I., Mituniewicz-Małek A., Godula K. (2019). Type of starter culture and selected physicochemical characteristics of curd cheese (tvarog) during storage (in Polish). Zywn.-Nauk. Technol. Ja., 118: 95–110.Search in Google Scholar

NFNI (2017). Nutritional standards for the Polish population. The National Food and Nutrition Institute in Warsaw.Search in Google Scholar

Nozière P., Graulet B., Lucas A., Martin B., Grolier P., Doreau M. (2006). Carotenoids for ruminants: From forages to dairy products. Anim. Feed Sci. Technol., 131: 418–450.Search in Google Scholar

PN-A-86232:1973. Milk and Dairy Products. Cheeses. Research Methods.Search in Google Scholar

PN-EN ISO 4833-2:2013. Microbiology of the Food Chain – Horizontal Method for the Enumeration of Microorganisms – Part 2: Colony Count at 30 Degrees C by the Surface Plating Technique.Search in Google Scholar

PN-EN ISO 8968-1:2014. Milk and Milk Products – Determination of Nitrogen Content – Part 1: Kjeldahl Principle and Crude Protein Calculation.Search in Google Scholar

Radkowska I. (2013). Effect of housing system and diet on the fatty acid, vitamin and macronutrient content of milk from Holstein-Friesian cows (in Polish). Scient. Ann. Pol. Soc. Anim. Prod., 40: 171–182.Search in Google Scholar

Regulation (EC) No 1662/2006 of 6 November 2006 Amending Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin.Search in Google Scholar

Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004.Search in Google Scholar

Revilla I., Lobos-Ortega I., Vivar-Quintana A., González-Martín M.I., Hernández-Hierro J.M., González-Pérez C. (2014). Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions. Czech J. Food Sci., 32: 342–347.Search in Google Scholar

Schultz-Collins D., Senge B. (2004). Acid-and acid/rennet-curd cheeses. Part A: Quark, cream cheese and related varieties. Cheese: Chem. Phys. Microbiol., 6: 301–328.Search in Google Scholar

Shingfield K.J., Salo-Väänänen P., Pahkala E., Toivonen V., Jaakkola S., Piironen V., Huhtanen P. (2005). Effect of forage conservation method, concentrate level and propylene glycol on the fatty acid composition and vitamin content of cows’ milk. J. Dairy Res., 72: 349–361.Search in Google Scholar

Siemianowski K., Szpendowski J., Bohdziewicz K., Kołakowski P., Pawlikowska K., Bardowski J., Chmielewska M., Żylińska J. (2013). Effect of dry matter content in milk on souring dynamics and quality parameters of tvorog curd (in Polish). Zywn.-Nauk. Technol. Ja., 86: 151–165.Search in Google Scholar

Siemianowski K., Szpendowski J. (2014). Importance of tvorog in human nutrition (in Polish). Probl. Hig. Epidemiol., 95: 115–119.Search in Google Scholar

Siemianowski K., Bohdziewicz K., Szpendowski J., Kołakowski P., Żyliń-ska J., Bardowski J. (2015). The effect of increased dry matter content of raw material on the texture and microstructure of acid tvarog (in Polish). Acta Agrophysica, 22: 183–193.Search in Google Scholar

Sikora J., Kawęcka A. (2015). Quality of the white Podkarpacki cheese, a traditional goat milk product (in Polish). Wiad. Zoot., 4: 10–15.Search in Google Scholar

Strusińska D., Antoszkiewicz Z., Kaliniewicz J. (2010). The concentrations of β-carotene, vitamin A and vitamin E in bovine milk in regard to the feeding season and the share of concentrate in the feed ration. Scient. Ann. Pol. Soc. Anim. Prod., 6: 213–220.Search in Google Scholar

Teter A., Barłowska J., Florek M., Kędzierska-Matysek M., Król J., Brodziak A., Litwińczuk Z. (2019). Coagulation capacity of milk of local Polish and Holstein- Friesian cattle breeds. Anim. Sci. Pap. Rep., 37: 259–268.Search in Google Scholar

Verdier-Metz I., Coulon J.B., Pradel P. (2001). Relationship between milk fat and protein contents and cheese yield. Anim. Res., 50: 365–371.Search in Google Scholar

Żylińska J., Siemianowski K., Bohdziewicz K., Pawlikowska K., Kołakowski P., Szpendowski J., Bardowski J. (2014). Starter cultures for acid curd – role and expectations. Post. Mikrobiol., 53: 288–298.Search in Google Scholar

Żywica R., Szpendowski J., Banach J.K., Jamiołkowski P. (2008). The influence of the seasonal character of and periodic variations in the chemical composition of milk on the yield of cottage cheese (in Polish). Przeg. Mlecz., 11: 12–16.Search in Google Scholar

Articles recommandés par Trend MD