master of technology in dairy technology bhongle pravin arjun

96 Pages·2014·6.95 MB·English

APPLICATION OF CHEESEMAKING PRINCIPLES
TO INDIAN FARMSTEAD ARTISANAL CHEESE

THESIS SUBMITTED TO THE
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

BHONGLE PRAVIN ARJUN

B.Tech (Dairy Technology)

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

2014

Regn. No. 2031208

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ACKNOWLEDGEMENT

First and foremost, I would like to pay my obeisance to God almighty for always bestowing
me with his blessings without which I could not have achieved anything that I have today.
I offer my sincerest gratitude to my advisor, Dr. Latha Sabikhi, who has supported me
throughout my research with her patience and knowledge whilst allowing me the room to
work in my own way. I also thank her for her brilliant guidance, caring, patience and
providing me with an excellent atmosphere for doing research. I attribute the level of my
Masters degree to her encouragement and effort and without her this thesis, too, would not
have been completed or written. She let me experience the practical issues beyond the
textbooks, patiently corrected my writing and supported my research. One simply could not
wish for a better or friendlier guide.
I have been fortunate to receive the guidance of Dr. S. K. Kanawjia, Principal Scientist, Dairy
Technology Division and my advisory committee member. I am highly obliged to him for the
unconditional support offered throughout the research work.
This thesis would not have been possible without the help, support and guidance of my
advisory committee members, specially Mr. Sathish Kumar M.H. (Scientist, DT), Dr. Surajit
Mandal (Scientist, DM) and Dr. Bimlesh Mann (Principal Scientist, DC).
I gratefully acknowledge the guidance and help that I received throughout the study from
Mr.Yogesh Khetra (Scientist, DT) and Prabha ma’am. I would like to express my gratitude to
fellowship which made my stay here in Karnal enjoyable and comfortable.
I humbly acknowledge the valuable help and all the possible cooperation extended by
Gyaneejee, TBI staff and the staff of experimental dairy and UG/PG lab, DT division, NDRI
especially during trials. I am also thankful to Siddharth sir (ABTC) for giving valuable time for
me during conduction of electrophoresis.
I express my affection to buddies Prajna, Vishwanath, Manoj, Manav, Rachna and
Sudhanshu sir also all my seniors, batchmates and juniors for supportive teasing, lively
fights and happy times which will always stay cherished in my memory.
I would like to elicit the gesture of indebtedness to Dipesh sir, Heena ma’am, Latika ma’am
and Praveen Paul (Bittu) for having helped me affectionately from time to time and the
guidance they offered throughout my stay in Lab.
I have been lucky to have Ganesh and Poonam, two gifts of god to me who ensured that I
never feel homesick during my stay in Karnal and always were there as moral boosters. My
parents and family members are my strength. Their unconditional love, blessings, trust in me
at every step has enabled me to get whatever I aspired for. I would like to give special
mention to my I’l cuties niece Akshata and nephew Prathamesh for their love and affection.

Place: Karnal
Date: /07/2012 (Bhongle Pravin A.)
CONTENTS
Chapter Page
Title
No. No.
1 INTRODUCTION 1-3
2 REVIEW OF LITERATURE 4-18
2.1 Overview 4
2.2 Definition and classification 5
2.3 Global scenario in the artisnal cheesemaking 6
2.4 Difference between factory-produced cheese and 6
farmstead artisanal cheese
2.5 Opportunities and challenges in making artisanal 7
cheese
2.5.1 Opportunities 7
2.5.2 Challenges 8
2.6 Safety concerns of farmstead cheese production 9
2.7 Research on farmstead artisanal cheese 9
2.8 Technological aspects 10
2.8.1 Standardization of milk 11
2.8.2 Pasteurization 11
2.8.3 Homogenization 12
2.8.4 Addition of starter cultures 12
2.8.5 Rennet coagulation of milk 12
2.8.6 Cutting of the curd 13
2.8.7 Cooking of the curd 13
2.8.8 Curd washing 13
2.8.9 Pressing of the curd 13
2.8.10 Salting 14
2.8.11 Cheese Ripening 14
2.9 Biochemical changes during ripening 15
2.9.1 Glycolysis 15
2.9.2 Lipolysis 15
2.9.3 Proteolysis 16
Chapter Page
Title
No. No.
3 SCOPE & PLAN OF WORK 19-20
3.1 Scope 19
3.2 Plan of Work 20
3.2.1 Optimization of level of functional ingredients 20
3.2.2 Proximate composition of farmstead artisanal 20
cheese 20
3.2.3 Storage Study
4 MATERIALS & METHODS 21-40
4.1 Base material 21
4.1.1 Milk 21
4.1.2 Starter culture 21
4.1.3 Coagulating enzyme 21
4.1.4 Sodium chloride 21
4.1.5 Packaging Material 22
4.1.6 Storage 22
4.1.7 Accessories 22
4.1.8 Chemicals 22
4.1.9 Microbiological media 22
4.2 Preparation of Indian Farmstead Artisanal Cheese 22
4.2.1 Standardization of milk 22
4.2.2 Pasteurization of milk 24
4.2.3 Addition of starter 24
4.2.4 Addition of rennet 24
4.2.5 Cutting the curd 24
4.2.6 Cooking and washing 24
4.2.7 Pressing of the curd 24
4.2.8 Brining 24
4.2.9 Curing 25
4.3 Analysis of milk 25
4.3.1 Fat 25
4.3.2 Solid-not-fat (SNF) 25
Chapter Page
Title
No. No.
4.3.3 Titratable acidity 25
4.3.4 Casein content 26
4.4 Analysis of culture 26
4.4.1 Titratable acidity 26
4.4.2 Total lactic acid bacterial count 26
4.5 Sampling of cheese 27
4.6 Proximate composition of cheese 27
4.6.1 Moisture 27
4.6.2 Ash 27
4.6.3 Fat 28
4.6.4 Total Protein 2 8
4.6.5 Lactose content 29
4.6.6 Salt 30
4.6.7 pH 31
4.6.8 Titratable acidity 31
4.6.9 Water activity (aw) 32
4.7 RIPENING STUDY OF CHEESE 32
4.7.1 GLYCOLYSIS 32
4.7.2. PROTEOLYSIS 32
4.7.2.1 Soluble Protein estimation 32
4.7.2.2 Sodium dodecyl Sulphate Polyacrylamide Gel 33
Electrophoresis for peptides (SDS-PAGE)
4.7.3 LYPOLYSIS 36
4.7.3.1 Free fatty acids (FFA) 36
4.8 Rheological Attributes 36
4.8.1 Firmness 37
4.8.2 Adhesiveness 37
4.8.3 Springiness 38
4.8.4 Cohesiveness 38
4.8.5 Gumminess 38
4.8.6 Chewiness 38
Chapter Page
Title
No. No.
4.9 Sensory Analysis 39
4.10 Microbiological Analysis 39
4.10.1 Preparation of dilution 39
4.10.2 Standard plate count 39
4.10.3 Yeast and mold count 39
4.10.4 Coliform count 39
4.11 Statistical Analysis 40
5 Result & discussion 41-67
5.1 Selection of levels of processing parameters 41
5.2 Optimization of level of addition of functional 42
ingredients
5.2.1 Sensory attributes of farmstead artisanal cheese 44
5.2.1.1 Effect on flavour 44
5.2.1.2 Effect on Body & Texture 48
5.2.2 Physico-chemical Attributes of farmstead 48
artisanal cheese
5.2.2.1 Effect on moisture 48
5.2.2.2 Effect on salt 49
5.2.3 Optimized farmstead artisanal cheese 51
formulation
5.3 Analysis of ripening of optimized farmstead artisanal 53
cheese
5.3.1 Changes in sensory characteristics 53
5.3.1.1 Flavour 53
5.3.1.2 Body & Texture 53
5.3.1.3 Colour & Appearance 55
5.3.1.4 Perception of salt 56
5.3.2 Changes in physico-chemical parameters 56
5.3.2.1 pH 56
5.3.2.2 Titratable acidity 57
5.3.2.3 Soluble protein 58
Chapter Page
Title
No. No.
5.3.2.5 Ripening index 59
5.3.2.6 SDS-PAGE analysis of farmstead cheese 59
5.3.3 Changes in rheological attributes 61
5.3.3.1 Hardness 61
5.3.3.2 Adhesiveness 63
5.3.3.3 Springiness 63
5.3.3.4 Cohesiveness 64
5.3.3.5 Gumminess 65
5.3.3.6 Chewiness 65
5.3.4 Change in microbial quality 66
6.0 SUMMARY AND CONCLUSION 68-72
6.1 Epilogue 68
6.2 Optimization of levels of functional ingredients 69
6.2.1 Validation of results 69
6.3 Proximate composition of functional PCF 70
6.4 Ripening study of product 70
6.4.1 Sensory scores 70
6.4.2 Physico-chemical 71
6.4.3 Changes in rheological attributes 71
6.4.4 Changes in microbiological quality 71
6.5 CONCLUSION 72
7 BIBLIOGRAPHY i-ix
Appendix a