Marijana Carić

Processed Cheese Products

Processed cheese is produced by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, and by heating the blend under a partial vacuum with constant agitation until a homogeneous mass is obtained. In addition to natural cheeses, other dairy and non-dairy ingredients may be included in the blend.

Ripened Cheese Varieties Native to the Balkan Countries

One of the most popular hard cheeses in Balkan countries, dating back to the 11th and 12th centuries, is Kashkaval, which was first brought to Bulgaria by nomadic tribes from the East. Nowadays, it is produced in an area stretching from the former southern USSR (Crimea, South Ukraine, the Caucasus) and Turkey, through Greece, Bulgaria, Romania, Yugoslavia, Albania and Hungary to Italy, Algeria, Tunisia, Egypt and Morocco. Although there are many varieties of Kashkaval due to certain differences in some operations in their production, there are three essentially distinct technological processes for Kashkaval production today: Balkan (native to Balkan countries), Russian, which is very similar to the first, and Italian. According to differences in language and production, the following variants of Kashkaval are produced in Balkan countries and in the former southern USSR: Kaskaval Balkan, Kaskaval Preslav, Kaskaval Vitosa (Bulgaria), Kackavalj (Yugoslavia), Kackaval, Kacekavalo (former USSR), Tvpoζ Kαo∊λov (Greece), Koser (Turkey, Albania) and Cascaval Dobrogen (Romania).1,2 It is also given different names according to the production district, e.g. Pirdop in Bulgaria, Epir in Greece, or Sarplaninski and Pirotski Kackaval in Yugoslavia.3 Its Italian relative is Caciocavallo; in Greece it is also known as Kasseri, and in Egypt the name Romy is commonly used.4

VISCOSITY CHANGES OF PROBIOTIC YOGHURT WITH TRANSGLUTAMINASE DURING STORAGE

The aim of this study was to determine the effect of the quantity of transglutaminase as well as conditions of its application (direct, or after activation by milk heating for 2 h at 40°C and for 1 min at 80°C), on yoghurt viscosity manufactured from two kinds of low fat milk (0.1 % w/w fat and 0.5% w/w fat) during 10 days of storage. The fermentation in both series started after the adequate amounts of probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added to the milk at 43°C. After milk fermentation at pH 4.5, probiotic yoghurt samples were cooled to 8°C, gently homogenized and packed in plastic containers and stored for 10 days, at +4oC. Viscosity of all samples was measured at 5°C on a Haake Rheostress 600 viscosimeter. On the basis of the obtained results it can be concluded that yoghurt samples produced with low level of transglutaminase activated prior to fermentation have significantly better rheological properties than the samples produced without activation and yoghurt control. Generally, the application of low level transglutaminase in low - fat yoghurt production improves overall rheological properties of the final product.

Analysis of energy consumption during milk processing in UHT- plant with two recuperators

This paper presents the results of an analysis of energy consumption during sterilization of milk and dairy products in the UHT- plant, installed in Mlekara – Subotica, Serbia, which is equipped with two recuperators. Total consumption of energy, amount of internal (recuperated) energy and consumption of external (heating and cooling) energy are considered as the functions of temperature difference at the recuperators. The analysis is performed by applying both Whistler’s temperature - enthalpy diagram and second law of thermodynamics. Based on the results of this analysis it was concluded that the analyzed UHT- plant works very close to the optimal regime.