Written by:Diomer Antonio Galán Rincón.
Bachelor's Degree.Public Accounting / MSc.Science of Higher Education.
Author: @dgalan,through Power Point 2010 tool, and using public domain image granferiapzo.com
Greetings dear friends of steemit and especially to the members of this prestigious community of Project HOPE, following with my publications today I share with you a publication related to the Factors that Influence the Performance of Pasteurized White Cheese, where we can know where the cheese comes from and the factors that affect the performance and composition of the milk.
Milk is one of the foods that contains the most nutritional elements necessary for the human being, it is very rich and contains a high content of high quality proteins that generate the ten essential amino acids. It contributes to the daily caloric intake, as well as essential fatty acids, immunoglobulins, and other micronutrients.
According to Agudelo and Beyoda (2005). "Milk is a complex mixture of different substances, present in suspension or emulsion and others in the form of true solution and presents defined substances: water, fat, protein, lactose, vitamins, minerals; which are called dry extract or total solids". Total solids vary due to multiple factors such as: breed, type of feed, environment and hygienic condition of the cow.
Image taken from:Pixabay
Cheese is one of the oldest known ways to preserve milk for a reasonable time under favorable conditions, preserving and maintaining its nutritional potential. In this sense, cheese is one of the richest, tastiest and most varied derivatives with a great tradition in the table and culture of families. There is a range of different types of cheese that are part of the culture of each human community.
Pasteurized white cheese is currently one of the most commercialized in our country, since it is a food in great demand by those who follow slimming or low-fat diets. Similarly, according to Amenu and Deeth (2007), there are several factors that can affect the yield of cheese, which can be related to the composition of the milk or during processing, such as the heat treatment of the milk, type of coagulant, design of the vat, type of curd cut, mineral content and microbiological content.
Factors affecting milk yield and composition:
It should be noted that one of the main factors that alter milk composition is the total amount of milk produced in a milking. Thus, there are many factors that can alter milk composition, but the mechanism involved may be indirect; whereas the direct cause of the change in composition will be the amount of milk produced. In addition, several changes in characteristics from one milking to another cannot be attributed to any definite origin. It should be noted that the percentage of milk fat can vary up to 30% for unknown reasons.
* Influence of the breed: the composition of milk varies with several non-nutritional factors, one of which has a more intense effect is the breed. Breeds with higher yields produce milk with lower fat and protein contents.
* Age of the cow: As the cow ages, the fat, protein, SNG and lactose contents of the milk decrease slightly.
Image taken from:Pixabay
* Lactation stage and season: : Milk fat and solids-nonfat contents decrease as milk yields increase until they reach a maximum 2 months after calving. Thereafter, fat, solids-nonfat and protein slowly increase during the remainder of lactation.
* Nutrition: seasonal changes in milk composition are closely related to changes in the amount and type of feed received by the cows.
To conclude, all these elements are fundamental to be able to have an optimal performance in the production of pasteurized cheese, because if the necessary control is not carried out, a product with many deficiencies and bad flavor can be produced, as well as poor quality, which has repercussions on the poor commercialization of the product.
I hope you like my article and I would appreciate all your comments.
bibliography consulted:
There was something so simple that I had never thought of and your post showed it to me in a flash:
I hadn't really thought about it, like many with so many things, I took things for granted and didn't see beyond the fact that cheese is tasty and I can't live without it. hahaha
Thank you for this content, it was very educational.
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There were things I didn't know about this process, it was enriching to learn a little more about miso, I love cheese!
thank you for the contribution
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greetings @ joseph1956
Until just two years ago I learned to make cheese and curd, it is a very enriching and good experience, since I eat and a lot. I was also able to make ricotta with the whey that remains after the cheese making process.
I hope you will have the chance one day to at least witness its elaboration.
Thank you very much for your comments
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Hello @dgalan, I have seen in my city a large quantity of artisan cheeses sold in the grocery stores, they have a very good taste, however the elaboration procedures, pasteurization, etc. are unknown.
Really, for the Venezuelan, cheese is a fundamental food, and if we accompany it with a delicious arepita it is much better, hehehehe
Greetings, excellent post.
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Greetings @ tocho2
Cheese is one of the main foods in the Venezuelan diet, its rich flavor and great variety make it unique depending on the region.
Undoubtedly accompanied with an apera and a good coffee is a delight.
Thank you very much for your comments
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Well in fact I didn't know that information, however recently last weekend I had to travel to the state of Guárico specifically to a town where they produce a lot of cheese and one of my favorite is mozzarella cheese, and I took advantage and bought 3 kilos.
The best of all was that I was able to see the process of how they make it and I was impressed with how they use several processes and the cooking time and then the cooling is really an art.
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Greetings @ lanzjoseg
The elaboration of cheese goes through several processes and methods, all depending on the type of cheese you are going to elaborate, there are: Queso telita, guayanés, Queso de mano, trenza, palmita. Andean curd, semi-hard and hard white cheese, llanero cheese, among others.
Each region gives a particular touch and adds some ingredient that differentiates them, but in general the Venezuelan cheese is esquisto.
Thank you very much for sharing your comment.
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Hi @dgalan, thanks for sharing with us this information. As you comment pasteurized cheese can be affected by so many factors that it is one of the dairy products that can be considered as more delicate and even more because these factors are difficult to control. But how delicious it is to eat pasteurized cheese, especially the one produced in the southern part of the lake. Greetings
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Greetings @ sidalim88
Certainly pasteurized cheese can be affected by several factors if the necessary sanitation measures are not taken.
Its great variety of manufacture and its rich flavor make it an essential part of the Venezuelan's diet.
I am from the south of Lake Maracaibo, an agricultural and banana-growing area par excellence, the country's pantry for both meat and cheese.
Thank you very much for your comments
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Greetings my dear friend @dgalan, a very complete information that you share with us, the processing of the cheese goes through many processes and its quality as described may be influenced by the handling of the cows from the breed as the hygiene at the time of milking it, I have heard that buffalo milk contains more fat, which could be beneficial, although it is not much demanded by people at least in my geographical area.
So long brother, very educational your article, have a great weekend.
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greetings @ amestyj
Certainly as you describe , the milk must have very high salubrity conditions for processing .
The buffalo milk is also used to make cheese and the percentage of fat is higher than cow's milk, also the taste of the cheese is also different, however they are both very tasty to the palate.
Thank you very much for your comments
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Greetings friend @dgalan.
Interesting topic that you bring in this opportunity, it is a topic a little unknown to me, but I know that milk is one of the major sources of nutrients necessary for humans, it is also the raw material for a myriad of products derived from milk, including the one you bring us in the topic that is pasteurized cheese, always take into consideration the quality of the milk used for the production of this cheese, through physical-chemical tests of the product.
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greetings @chucho27
In an industrial way the milk goes through certain quality standards for processing and subsequent production of pasteurized cheese.
However, in the artisanal case, different types of cheeses can also be produced as its derivatives.
Thank you very much for your comments
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@tipu curate
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Upvoted 👌 (Mana: 2/5) Get profit votes with @tipU :)
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thank you very much for your support
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