| Abstract [eng] |
The process of the raw milk production is considered depended on a lot of different factors, such as kind of the cattle, the period of lactation, the age of the cattle, fodder and also from the different seasons. The yield of the milk and its chemical composition are depended from these factors. The larger yield of the milk is not always depended on the increased quantity of the purchased milk, especially which is distinguished in a higher content of protein. This is due to the chemical composition of the raw material that is to say the larger quantities of casein protein or other component‘s quantities. One of the product which is considered having a sufficient large amount of protein in its composition is being produced whole year and is called a traditional curd cheese. Due to the changeable raw materials, the possible influence of the seasonality to the production of the yield curd cheese and the changes of the protein are estimated in this Thesis. During the production of the curd cheese and the whole technological process apart from the curd cheese there is a side product made – acid whey. In order to fully value the changes of the protein in the mixture of the milk, acid whey and also in the curd cheese, the general quantity of protein, the quantities of casein and whey and in existing non-protein nitrogen were analysed. The instrumental analysis is also being used in this Thesis apart from the chemical research method in order to establish the changes of protein which is expensive and also requiring and taking a lot of time and additional skills. Firstly, for the identification of the molecular mass there was the vertical electrophoresis system used. According to later Fourier Transform – Near Infrared Rays Spectroscopy results were received on the chemical analysis and the calibration curves were made. In this way the fast analysis method was created in order to establish the protein during the curd production process.To sum up all the research, it was established that seasonality has an influence on the whey of the production of the curd cheese. The fast analysis method which was newly created, we can set the qualitative characteristic of the preliminary technological process. |
