Fermentinio sūrio „Liliputas“ mitybinės vertės nustatymas

Abstract

Project was carried out at the Stock-raising Department of the Faculty of Stock-raising Technology of the Lithuanian Veterinary Academy. For the research the fermented cheese “Liliputas” was taken from UAB “Belvederio sūrinė” and the research was carried out in the laboratory of sensual analysis of the Nutrition Institute of Kaunas University of Technology. Project supervisor – Assoc. Prof. K. Pauliukas. Objective of the project is to adopt the production technology of the fermented cheese “Liliputas”, research the biochemical changes during the course of technological process, and determine the nutrition value. Research was carried out with the fermented cheese “Liliputas”, produced by UAB “Belvederio sūrinė”, by choosing the milk of the cowshed season and the milk of the pasturable season. Changes in the chemical composition and sensual indicators were researched in the laboratory of sensual analysis of the Nutrition Institute of Kaunas University of Technology. The following indicators were researched: pH, humidity (percentage), total nitrogen content (percentage), total protein content (percentage), total soluble nitrogen content (percentage), total soluble protein content (percentage), soluble non-protein nitrogen (percentage), free volatile fatty acids (VFA) NOOH ml, sensual properties (straw-color strength, elasticity when bending, solidity in mouth, viscosity (N), resiliency (mm), etc.). Maximum variation is observed with the free fatty acids when the cheese matures. Season did not have significant influence on the physical-chemical indicators. More intense straw-color strength as well as the smell of the fermented cheese is attributed to that cheese, which was produced during the pasturable season. Moreover, from the sensual properties we could observe that the cheese, produced during the pasturable season, was softer, more elastic, and a little bit more salty than the cheese, produced during the cowshed season. Cheese, produced during the pasturable season, was of the taste, more characteristic to the fermented cheese. After extra aging of the cheese, a slight difference according to the sensual indicators is observed under the influence of the season, however, it still remains. The most alterations of the indicators are observed during the periods of maturing. It is true to say that the most optimum period of maturing of the fermented cheese “Liliputas” is 2 months. Cheese, which has been matured for one month, is not mature enough. Whereas the maturing of the cheese for the period of 3 months did not have a major influence on the quality of the cheese.