Acta Univ. Agric. Silvic. Mendelianae Brun. 2014, 62(5), 1171-1182 | DOI: 10.11118/actaun201462051171

Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk

Marcela Vyletělová-Klimešová1, Oto Hanuš1, Jiří Horáček2, Lenka Vorlová3, Irena Němečková1, Ludmila Nejeschlebová2, Jaroslav Kopecký1
1 Dairy Research Institute, Ltd., Prague, Ke Dvoru 12a, 160 00 Praha 6-Vokovice, Czech Republic
2 Agritec Plant Research s. r. o., Zemědělská 16, 787 01 Šumperk, Czech Republic
3 University of Veterinary and Pharmaceutical Sciences, Palackého tř. 1/3, 612 42 Brno, Czech Republic

There were cheeses produced from raw cow's milk and from mixed milk compared. Mixed milk contained small ruminants' milk (goat's and ewe's milk) and cow's milk in different proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow's milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed significantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confirmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence of L. monocytogenes and mostly negative incidence of S. aureus are important results and confirmed high quality of raw material for cheese production. None of S. aureus strains were confirmed as MRSA. The results of sensory evaluation showed no significant differences between cheeses originated from cow's milk and cheeses from mixed milk.

Keywords: cow's milk, goat's milk, ewe's milk, microbiology, technological parameters, macro-elements, micro-elements, senzory evaluation, Listeria monocytogenes, Staphylococcus aureus, MRSA
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This work was supported by Ministry of Agriculture project NAZV KUS QJ1230044 and QJ1210284. The authors thank to Mrs. Dipl. Eng. Gabriela Doupovcová, Mr. Dipl. Eng. Pavel Žák and Mr. Lubor Zavacký for their kind support and technical cooperation.

Published: December 2, 2014  Show citation

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Vyletělová-Klimešová, M., Hanuš, O., Horáček, J., Vorlová, L., Němečková, I., Nejeschlebová, L., & Kopecký, J. (2014). Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 62(5), 1171-1182. doi: 10.11118/actaun201462051171
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