7862365912

H. Pridalova et al.

Table 3. Average values for goat cheeses - physical and Chemical properties Tabela 3. Średnie wartości serów kozich - fizyczne i chemiczne właściwości

Physical parametres

	PH	Titrable acidity (°SH)	solid	Fat in solid %	NaCl %
X	4,87 ±0,14	98,09 + 4,93	46,83 + 1,57	52,74 ± 5,24	2,08 + 0,54	0,979 + 0,014
Min.	4,75	84,50	44,08	43,66	1,08	0,969
Max.	5,12	106,50	50,05	64,31	2,75	0,990

Fat in dry matter content in soft cheese varieties ranges between 40 and 65%. Cheese producers declare fat in dry matter content at an average of 40%. Ali samples displayed the value of over 40%. The mean value was 52.74 ± 5.24%, with the highest fat content in dry matter at 64.31%, lowest being at 43.66%. The results collected were used to create calibration models for a FT NIR spectrometer Nicolet Antaris (Thermo Electron Corporation, Madison, USA) which allows for fast food analysis (Lee 2004).

Sodium chloride in cheese can rangę from 0.7 to 4.5% depending on the cheese brand. The mean value was at 2.08% + 0.54, the highest established per cent content of sodium chloride was 2.75%, the lowest at 1.08%. Water activity ranged in the inter-val of values that are optimal for the growth of all microorganisms including pathogenic ones, being between 0.969 and 0.990. The mean value was 0.979 ± 0.007, which is a risk factor (due to giving ground to L. monocytogenes growth) when combined with the detected acidity (pH >4.4). The presence of L. monocytogenes, however, was not confirmed with the microbiological analysis.

REFERENCES

Antunak N., Havranek J.L., Pavic V., Mioc B., 2001a. Effects of stage and number of lactation on the Chemical composition of goat milk. Czech Journal of Animal Sciences, vol 46, no. 12, 548-553.

Antunak N., Havranek J, L., Samarzija D., 200lb. Freezing point of goat’s milk. Milchwissen-schaft- Milk Science International, vol. 56, no 1, 14-16.

Boros V., Krćal Z., Śtevonkova, E., 1985. Zmeny ve slożenf kozfho a ovćfho mleka behem lak-tace. Żivoći.śna Vyroba, vol 30, p. 549-554.

Contreras A., 2003. The role of intramammary pathogens in dairy goats. Livestock Production Sciences, vol 79, no. 3, 273-283.

Cerna E., Cvak Z., 1986. Analyticke metody pro mleko a mlekarenske vyrobky 1. dfl (chemie). Praha, VUPP, 438.

ĆSN 570530. Metody zkousenf mleka a tekutych mlećnych vyrobku. Praha, Ćesky normalizaćm' institut, se zmćnami v r. 1979, 1998, 2006. 1972, 100.

ĆSN 570536. Stanovenf slożenf mleka infraćervenym absorpćnfm analyzatorem. Praha, Ćesky normalizaćnf institut, 1999, 12.

ĆSN 57 0538. Stanovenf bodu mrznutf mleka pomocf mlećnych kryoskopu. Ćesky normalizaćnf institut, 1998,6.

Acta Sci. Pol.

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