Effects of casein, your profile and other components of milk in the yield of Dambo cheese

Authors

  • Daniela Veronica Escobar Gianni Laboratorio Tecnológico del Uruguay
  • Ronny Pelaggio Ettlin Laboratorio Tecnológico del Uruguay
  • Lucía Grille Facultad de Veterinaria. UdeFacultad de Agronomía (EEMAC) UdelarlaR
  • Enrique Colzada Sellanes Facultad de Agronomía (EEMAC) Udelar
  • Cecilia Rampoldi Laboratorio Tecnológico del Uruguay
  • Silvana Carro Techera Facultad de Veterinaria . Udelar
  • María Ines Delucchi Zapparat INIA
  • Natalia Viola CLALDY S.A
  • Juan Pablo Nolla PILI
  • Rosana Reinares Laboratorio Tecnológico del Uruguay
  • Pablo Chilibroste Facultad de Agronomia Udelar
  • Laura Elizabeth Piedrabuena Perdomo CRI LECHERO DEL LITORAL

DOI:

https://doi.org/10.26461/09.05

Keywords:

Milk quality, cheese yield, texture, composition, somatic cell, casein

Abstract

The yield of cheese affects the competitiveness of the dairy industry, so it is  interesting to produce milk of higher value for a better profit. Knowledge of raw materials affects the decisions of producers and industry. The aim of this study was to analyze the influence of casein, its profile and other milk components in the yield of Dambo cheese, produced at pilot and industrial scale, with milk from the Northwest Coast of Uruguay. In pilot-scale milk conditions were: high casein and low SCC, high casein and high SCC, low casein and SCC and low casein and high SCC. In industrial scale high casein cheeses were compared with the average plant. Two seasons were studied.
We found that Dambo cheese made with high casein (> 2,6g/100g) and low SCC (<200.000cel/mil) had a performance increased by 10% compared to low-casein (<2,41g/100g) and high SCC (<500.000cel/mil), caused by an increased fat recovery in cheese.
In industrial scale an increase of 9% with high milk casein was obtained. There is also a positive influence of ĸ-CN and ß-CN in cheese yield, with an association between α-CN and fat recovery.

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Tapa de la revista INNOTEC número 9

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Published

2014-10-13

How to Cite

Escobar Gianni, D. V., Pelaggio Ettlin, R., Grille, L., Colzada Sellanes, E., Rampoldi, C., Carro Techera, S., Delucchi Zapparat, M. I., Viola, N., Nolla, J. P., Reinares, R., Chilibroste, P., & Piedrabuena Perdomo, L. E. (2014). Effects of casein, your profile and other components of milk in the yield of Dambo cheese. INNOTEC, (9 ene-dic), 31–42. https://doi.org/10.26461/09.05

Issue

No. 9 ene-dic (2014): INNOTEC

Section

Articles

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