<abstract xmlns="http://www.w3.org/1999/xhtml">The aim of the study was to characterize variants of traditional acid curd cheese obtained in Poland in artisanal conditions in terms of their yield and nutritional value. The curd cheeses were made from raw milk obtained in various conditions: with and without the use of pasture forage (i.e. in traditional and intensive systems), in two seasons of production (spring/summer and autumn/winter), from two breeds raised in Poland (Polish Holstein-Friesian and Simmental), and on the basis of two types of starter culture (i.e. freeze-dried and traditional cultures). The basic chemical composition and content of selected fat-soluble vitamins, i.e. A, D3 and E, were determined in samples of bulk milk and cheese. The cheese yield was calculated as the number of litres of milk used to produce 1 kg of curd cheese. The nutritional value of the experimental curd cheeses was determined by calculating the calorific value and the Index of Nutritional Quality (INQ). All analysed factors except for the bacterial cultures significantly affected the chemical composition of the cheese. Curd cheese made from the milk of Simmental cows had higher content of protein and fat-soluble vitamins (A, D3 and E) than cheese from the milk of Holstein-Friesian cows. However, curd cheeses produced in a traditional system and/or in the spring and summer were a richer source of vitamins, mostly vitamin E. The high INQ values obtained indicate that curd cheese is a rich source of protein and vitamin A.</abstract>

The aim of the study was to characterize variants of traditional acid curd cheese obtained in Poland in artisanal conditions in terms of their yield and nutritional value. The curd cheeses were made from raw milk obtained in various conditions: with and without the use of pasture forage (i.e. in traditional and intensive systems), in two seasons of production (spring/summer and autumn/winter), from two breeds raised in Poland (Polish Holstein-Friesian and Simmental), and on the basis of two types of starter culture (i.e. freeze-dried and traditional cultures). The basic chemical composition and content of selected fat-soluble vitamins, i.e. A, D3 and E, were determined in samples of bulk milk and cheese. The cheese yield was calculated as the number of litres of milk used to produce 1 kg of curd cheese. The nutritional value of the experimental curd cheeses was determined by calculating the calorific value and the Index of Nutritional Quality (INQ). All analysed factors except for the bacterial cultures significantly affected the chemical composition of the cheese. Curd cheese made from the milk of Simmental cows had higher content of protein and fat-soluble vitamins (A, D3 and E) than cheese from the milk of Holstein-Friesian cows. However, curd cheeses produced in a traditional system and/or in the spring and summer were a richer source of vitamins, mostly vitamin E. The high INQ values obtained indicate that curd cheese is a rich source of protein and vitamin A.

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

Institute of Quality Assessment and Processing of Animal Products, Sub-Department of Food Safety and Regional Products, Faculty of Animal Sciences and Bioeconomy

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

The aim of the study was to characterize variants of traditional acid curd cheese obtained in Poland in artisanal conditions in terms of their yield and...

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

Pubblicato online: 04 feb 2022

Pagine: 439 - 458

Ricevuto: 23 ott 2020

Accettato: 28 mag 2021

DOI: https://doi.org/10.2478/aoas-2021-0042

Parole chiave
cow milk, cheese, cheese yield, lipophilic vitamins, INQ

© 2022 Jolanta Król et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

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

Pubblicato online: 04 feb 2022

Pagine: 439 - 458

Ricevuto: 23 ott 2020

Accettato: 28 mag 2021

DOI: https://doi.org/10.2478/aoas-2021-0042

Parole chiavecow milk, cheese, cheese yield, lipophilic vitamins, INQ

© 2022 Jolanta Król et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Parole chiave
cow milk, cheese, cheese yield, lipophilic vitamins, INQ