The Journal "Agriculture and Forestry"
Časopis "Poljoprivreda i šumarstvo"
- Since 1955 -
Year 2021, Volume 67 Issue 3 (30.09.2021)
| Year : | 2021 |
| Volume : | 67 |
| Issue : | 3 (30.09.2021) |
| Authors : | Dushica SANTA, Sonja SRBINOVSKA, Taska SIMONOVSKA |
| Title : | DYNAMICS OF ACIDITY (pH) AND TEMPERATURE DURING THE PRODUCTION OF TRADITIONAL MACEDONIAN GALICHKI KASHKAVAL |
| Abstract : | The original technology and specificity of the raw milk are the most important characteristics for traditional cheeses. The present study aimed to investigate the acidity and temperature in the production processes in the first two days of the production of the traditional Galichki kashkaval during the summer period in a cheese plant in Galichnik village. The average chemical composition of sheep milk was examined. Acid development during renneting, syneresis, pressing, chedarization, stretching and molding was investigated. The average active acidity of raw sheep milk after renneting was pH 6.54 ± 0.084 and coagulation temperature of 37.96 ± 0.104°C and after curd pressure average pH was 6.23 ± 0.014, while the temperature was 25.18 ± 0.177°C. After chedarization the pH of the ripened curd was in range of 5.45 ± 0.013 and the temperature of 19.08 ± 0.149°C, after curd cutting pH was 5.32 ± 0.006 and a temperature of 19.08 ± 0.058°C and before stretching in hot brine was 5.28 ± 0.005 with a temperature of 19.77 ± 0.117°C. These acid and temperature development enable proper plasticization of the cheese curd. The obtained values for the microclimate parameters in the traditional kashkaval ripening storage, the relative humidity of 77.21 ± 0.159 % and the ambient temperature of 15.95 ± 0.033°C showed a statistically significant influence on the active acidity of the product. Only lactose showed a statistically significant influence on the active acidity and temperature of the intermediate products in the different stages of the production of the traditional kashkaval. |
| For citation : | Santa, D., Srbinovska, S., Simonovska, T. (2021): Dynamics of acidity (pH) and temperature during the production of traditional Macedonian Galichki kashkaval. Agriculture and Forestry, 67 (3): 99-107 |
| Keywords : | active acidity, temperature, sheep milk, traditional kashkaval |
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