comparative studies on indian farmstead artisanal cheese vis-a-vis commodity cheese master of ...

135 Pages·2015·4.34 MB·English

COMPARATIVE STUDIES ON INDIAN FARMSTEAD
ARTISANAL CHEESE VIS-A-VIS
COMMODITY CHEESE

THESIS SUBMITTED TO THE
ICAR-NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL
(DEEMED UNIVERSITY)
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF

MASTER OF TECHNOLOGY
IN
DAIRY TECHNOLOGY
BY

JEETMAL MEENA
B.Tech (Dairy Technology)

DAIRY TECHNOLOGY DIVISION
ICAR-NATIONAL DAIRY RESEARCH INSTITUTE
(DEEMED UNIVERSITY)
KARNAL-132 001 (HARYANA), INDIA
2015

Regn. No. 13-M-DT-06

CONTENTS
Chapter Page
Title
No. No.
1 INTRODUCTION 1-2
2 REVIEW OF LITERATURE 3-16
2.1 Cheese 3
2.2 Status and Global scenario of cheese 3
2.3 Farmstead artisanal and commodity cheese 4
2.3.1 Farmstead cheese 4
2.3.2 Artisanal cheese 4
2.3.3 Commodity cheese 4
2.4 Difference between Farmstead artisanal cheese and
5
commodity cheese
2.5 Studies on Farmstead artisanal cheese 5
2.6 Technological aspects 7
2.6.1 Standardization of milk 7
2.6.2 Pasteurization 8
2.6.3 Homogenization 8
2.6.4 Addition of starter cultures 9
2.6.5 Rennet coagulation of milk 9
2.6.6 Cutting of the curd 10
2.6.7 Cooking of the curd 10
2.6.8 Curd washing 10
2.6.9 Pressing of the curd 11
2.6.10 Salting 11
2.6.11 Packaging 12
2.7 Biochemical changes during ripening 12
2.7.1 Glycolysis 13
2.7.2 Proteolysis 13
2.7.3 Lipolysis 14
2.8 Application / scope of cheese 15
3 MATERIALS AND METHODS 17-35
3.1 Base material 17
3.1.1 Milk 17
3.1.2 Starter culture 17
3.1.3 Coagulating enzyme 17
3.1.4 Sodium chloride 17
3.1.5 Emulsifying salt 17
3.1.6 Cheese 17
3.1.7 Packaging material 17
3.1.8 Storage 18
3.1.9 Accessories 18
3.1.10 Chemicals 18
3.1.11 Microbiological media 18
3.2 Preparation of Indian Farmstead Artisanal Cheese and
19
Commodity Cheese
3.2.1 Standardization of milk 19
3.2.2 Pasteurization of milk 19
3.2.3 Addition of starter 19
3.2.4 Addition of rennet 19
3.2.5 Cutting the curd 19
3.2.6 Cooking and washing 19
3.2.7 Pressing of the curd 19
3.2.8 Brining 20
3.2.9 Curing 20
Processed cheese 22
3.3
3.3.1 Method for manufacturing processed cheese 22
3.4 Analysis of milk 23
3.4.1 Fat 23
3.4.2 Solid not fat (SNF) 23
3.4.3 Titratable acidity 23
3.4.4 Casein content 23
3. 4.5 Sampling of cheese 23
3.5 Proximate composition of cheese 23
3.5.1 Moisture 23
3.5.2 Fat 24
3.5.3 Salt 24
3.5.4 Total Protein 25
3.5.5 pH 26
3.5.6 Titratable acidity 26
3.6 Ripening study of cheese 26
3.6.1 Glycolysis
26
3.6.1.1 Lactose content

3.6.2. Proteolysis
27
3.6.2.1 Soluble Protein estimation

3.6.2.2 Sodium dodecyl Sulphate Polyacrylamide Gel
28
Electrophoresis for peptides (SDS-PAGE)
3.6.3 Lipolysis
31
3.6.3.1 Free fatty acids (FFA)
3.7 Textural Attributes 32
3.7.1 Hardness 32
3.7.2 Adhesiveness 32
3.7.3 Springiness 33
3.7.4 Cohesiveness 33
3.7.5 Gumminess 33
3.7.6 Chewiness 33
3.8 Sensory Analysis 34
3.9 Microbiological Analysis 34
3.9.1 Preparation of dilution 34
3.9.2 Standard plate count 34
3.9.3 Coliform count 34
3.9.4 Yeast and mold count 34
3.10 Analysis of processed cheese 34
3.11 Estimation of cost of production 35
3.12 Consumer response study 35
3.13 Statistical Analysis 35
4.0 RESULTS AND DISCUSSION 36-88
4.1 Proximate compositions of commodity and Indian farmstead
36
artisanal and cheese
4.2 Analysis of commodity and Indian farmstead artisanal
37
cheese during ripening
4.3 Changes in sensory attributes 37
4.3.1 Flavour 37
4.3.2 Body and Texture 40
4.3.3 Colour and appearance 41
4.3.4 Perception of salt 43
4.4 Changes in bio-chemical attributes 43
4.4.1 pH 43
4.4.2 Acidity 44
4.4.3 Lactose 48
4.4.4 Soluble protein 48
4.4.4.1 SDS-PAGE analysis of commodity and farmstead
51
artisanal cheese
4.4.5 Free Fatty Acid 55
4.5 Changes in textural attributes 57
4.5.1 Hardness 57
4.5.2 Adhesiveness 61
4.5.3 Springiness 62
4.5.4 Cohesiveness 63
4.5.5 Gumminess 64
4.5.6 Chewiness 66
4.6 Changes in microbiological quality 67
4.6.1 Standard plate count 68
4.6.2 Yeast and mold count 70
4.6.3 Coliform count 71
4.7 Changes on 60th day of control and experimental cheese 72
4.8 Processed cheese 72
4.8.1 Changes in sensory characteristics 72
4.8.2 Changes in textural attributes 72
4.9 Cost estimation of Indian farmstead artisanal cheese vis-à-
75
vis Commodity cheese
4.9.1 Cost estimation of commodity cheese (production of
75
100 Kg/day)
4.9.1.1 Location 75
4.9.1.2 Land and building 75
4.9.1.3 Capacity 75
4.9.1.4 Raw materials 75
4.9.1.5 Plant and machinery 75
4.9.1.6 Power 75
4.9.1.7 Coefficient of performance (COP) 75
4.9.1.8 Refrigeration load 76
4.9.1.9 Water 76
4.9.1.10 Steam 76
4.9.1.11 Effluent 76
4.9.1.12 Cheese whey 76
4.9.2 Cost estimation for Indian farmstead artisanal cheese
80
(IFAC) (production of 100 Kg/day)
4.10 Consumer acceptance study of Indian farmstead artisanal
85
cheese (IFAC)
5.0 SUMMARY AND CONCLUSION 89-94
5.1 Epilogue 89
5.2 Proximate composition of commodity and Indian farmstead
90
artisanal cheese
5.3 Ripening study of commodity and Indian farmstead artisanal
90
cheese
5.3.1 Changes in sensory attributes 90
5.3.2 Changes in bio-chemical attributes 91
5.3.3 Changes in textural attributes 92
5.3.4 Changes in microbiological quality 92