MARSELA ÇOMO1* , ROZANA TROJA2 , MAJLINDA TERPO1
1Department of Chemistry, University “Eqrem Cabej”, Gjirokastra, Albania
2Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana, Albania
*Corresponding author e-mail: marsela_omo@yahoo.com
Abstract
The physical and chemical characteristics of milk, especially fat and protein content, are considered as very important parameters for the Albanian white cheese yield. White cheese is a white brined cheese traditionally made from sheep milk or from a mixture of sheep and goat milk. It has a slightly granulometric texture with small or no holes. Sheep and goat milk were taken from the southern region of Albania. Samples were analyzed during a two years period (2012-2013), from January to July of each year. In the mean time all the chemical parameters of cheese produced were analyzed. Sheep’s milk was evaluated as follows: Beginning lactation: Fat= 7.68%, Protein = 5.97%, SNF = 11.57% Midpoint lactation: Fat = 6.71%, Protein = 5.81%, SNF = 11.41% Late lactation: Fat = 7.18%, Protein: 5.82%, SNF = 11.07% The increase of the fat and protein content of sheep milk leads to the increase of white cheese yield. The mixture of sheep and goat milk has lower values of fat, protein and solid non fat compared to pure sheep milk. Different mixtures of sheep/goat milk are used in white cheese production. The increase of the quantity of goat milk in the mixture decreases cheese yield. As a conclusion cheese yield depends not only on the lactation period but also from different ratios of sheep/goat milk mixture.
Keywords: milk characteristics, lactation, white cheese yield
