PHYSICO-CHEMICAL AND TECHNOLOGICAL CHARACTERISTICS OF LACAUNE EWES MILK

GYURGA MIHAYLOVA, DIMITAR PANAYOTOV, TODOR ILIEV, NIKOLINA NAYDENOVA

Abstract: The chemical composition of the Lacaune ewe’s milk and its basic technological properties in production of Bulgarian sour milk and Bulgarian white brined cheese were studied during March-August 2016. Studied Lacaune ewe’s milk exhibited high content of total solids, fat and protein. The average percentage of these milk components was 18.84, 7.21 and 6.19%, respectively. The established renneting time (495.0 s - first appearance of small visual flocs) in Lacaune ewe’s milk was in the normal limits for cheese-making. Lacaune ewe’s milk is a good and suitable medium for the growth of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The studied Bulgarian sour milk had a dense, smooth, uniform coagulum, surface without syneresis and pleasantly sour taste. Matured Bulgarian white brined cheese had 50.22 % moisture, 54.66 % fat in dry matter, 8.33 % salt in the moisture and 69.06 % moisture in the non-fat substance. The titratable acidity reached average value 251.9 °T. The cheese yield was very similar to that established in studies on the milk of other Bulgarian sheep breeds.

Keywords: cheese; Lacaune; renneting; syneresis; yogurt

Date published: 2018-04-27