Browsing by Subject "raejuusto"

The literature review deals with the properties of milk proteins, the chemistry of the milk fermentation, the function of stabilizer in acid milk gels, membrane fractionation of milk, different cheese making processes and physical/chemical properties of cheese. The aim was to investigate how different milk raw materials, adjuncts and process parameters affect the structure and heat stability of a new type of unripened grainy fresh cheese. During the experimental work, the suitability of two milk bases as raw material for a new type of grainy fresh cheese was investigated. The two raw material bases were a skim milk and a mixture composed of casein and lactose fractions. In addition, the possibility to produce a new type of grainy fresh cheese with traditional Cottage cheese process equipment was investigated. Stabilizer had the most significant effect on the grain size and heat stability of grainy fresh cheese. Adding stabilizer increased the grain size and decreased the amount of evaporated water from grains during heating. Additional calcium chloride also increased grain size. Calcium chloride decreased the amount of evaporated water from grains during heating when casein/lactose fraction was used as the raw material. An increased amount of evaporated water caused an increase on the influence of calcium chloride when the grains were manufactured from skim milk. Heat stable grainy fresh cheese was manufactured with traditional Cottage cheese equipment from both the skim milk and casein/lactose fraction.