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Volume 07
Advances in Crop Science and Technology
ISSN: 2329-8863
Agri 2019
August 15-16, 2019
August 15-16, 2019 | Rome, Italy
14
th
International Conference on
Agriculture & Horticulture
Yield and quality of brine-ripened cheeses, production from the milk of Jersey and Simmental cows
Zhirayr Chitchyan
Armenian National Agrarian University, Armenia
R
esearch has been conducted in Lusadzor community of Tavoush province in Armenia to determine the
processability of milk samples collected from Jersey and Simmental cows for cheese manufacturing. The
chemical composition as well as physical–chemical and technological parameters of the milk samples have been
analyzed experimentally. In addition, the researchers estimated physical, chemical and organoleptic parameters as
well as the yield of the cheese produced from the bulk milk collected from Jersey and Simmental cows. The results of
the research proved that the milk samples collected from Jersey and Simmental cows possess the necessary physical–
chemical and technological properties and can be used as high-quality rawmaterial for manufacturing brine-ripened
(pickled) cheese. The highest content of dry matter, observed in the milk collected from Jersey cows, stemmed
from the high contents of fat, protein and minerals. The content of lactose (milk sugar) and physical characteristics
(density, freezing temperature) did not vary significantly across the samples. The rennet clots formed in the milk
collected from Jersey cows were characterized by higher structural–mechanical parameters and syneresis. Jersey
milk possesses the qualitative characteristics that best contribute to high cheese yield, which allows for the most
efficient cheese production. Cheese manufactured from Jersey milk is distinguished by less water content, higher fat
and protein contents and higher organoleptic indicators, which all together improve the quality of cheese turning it
into a highly competitive product.
Zhirayr Chitchyan, Adv Crop Sci Tech 2019, Volume 07