ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2005, 3 (44),  36 – 45

JERZY SZPENDOWSKI, JAN KŁOBUKOWSKI, ELŻBIETA PROKOP

THE EFFECT OF CALCIUM CHLORIDE ADDED TO MILK AND MILK HEATING ON THE CHEMICAL COMPOSITION OF COTTAGE CHEESES

S u m m a r y

In this paper, the objective was to study and identify the effect of calcium chloride added to milk and the effect of pasteurisation of the enriched milk on the chemical composition of cottage cheeses produced from it. The content of water, protein, fat, lactose, ash, calcium, phosphorus, and magnesium was determined.

It was stated that cottage cheeses produced from milk, enriched by calcium ions (with 0.01-0.05% of CaCl₂ added) and pasteurised at a temperature of 90^oC during a period of 15 s, had a significantly higher ash content (α = 0,05) compared to cottage cheeses produced from milk pasteurised for the same period of 15 s, but at a temperature of 75^oC. Calcium chloride added to milk before the pasteurisation caused a significant increase in the content of calcium (correlation coefficient r = 0,9206) and phosphorus (correlation coefficient r = 0,9072) in cottage cheeses.

Key words: cottage cheeses, chemical content, calcium, phosphorus, magnesium