International Journal of Applied Research
Vol. 6, Issue 3, Part F (2020)
The suitability of protein/fat ratios of summer milk for making different types of cheese
In this study, statistical controls were made as to whether limburger and brie cheeses can be produced according to the protein and fat ratios of milk obtained from months of summer season. The obtained monthly p/f rates of raw milk were compared with the mentioned standard p/f rates for Limburger (0.88) and Brie (0.86) cheese using one-sample t test. The p/f rates of milk samples obtained from the summer months were statistically lower than the reference value (0.88) given for Limburger cheese (p<0.05). These values were around 0.87 within three months and these values did not comply with the reference value. According to the statistical results, we can say that milk samples are not suitable for making Limburger cheese according to the p/f values of the summer months. Rates of p/f in milk samples for the June and July were statistically higher than the reference value (0.86) given for Brie cheese (p<0.05). Although p/f rates for June (0,8710) and July (0,8680) were not suitable for Brie cheese production, August (0,8650) milk samples were found to be statistically compatible with the mentioned cheese standard. According to the findings, it is possible to produce Brie cheese on a farmer basis without any manipulation to the protein and fat values only in August. In June and July, Limburger and Brie cheese production does not seem statistically possible.
How to cite this article:
Alirıza Şahin, Murat Çimen. The suitability of protein/fat ratios of summer milk for making different types of cheese. Int J Appl Res 2020;6(3):360-362.