MODERN TRENDS IN THE PRODUCTION OF HARD CHEESE WITH A LOW TEMPERATURE OF THE SECOND HEATING

Authors

DOI:

https://doi.org/10.31073/foodresources2022-18-14

Keywords:

raw materials, milk, lactococci, hard cheese, biological value, quality, production

Abstract

The food industry of Ukraine is an important segment of the food market, because it provides the population with products containing important substances in a well-balanced ratio and in an easily digestible form, such as complete proteins, milk fats, mineral salts and vitamins. The use of modern technologies makes it possible to develop successful combinations of ingredients that give food products specific organoleptic and physico-chemical characteristics. Providing the population of Ukraine with high-quality products is one of the most important missions of manufacturers. Therefore, the leading role in its implementation belongs to the dairy industry, especially the cheese industry. The world science of nutrition recognizes them as highly nutritious and easily digestible foods. Cheeses, which have a high nutritional and biological value, a balanced composition of the main components and a wide range of organoleptic properties, should be included in the constant diet of different categories and ages of the population. The production of hard rennet cheeses is a complex multifunctional process in which a change in the influence of even one of the technological factors can change the dynamics of biochemical, microbiological and physico-chemical transformations of the cheese mass, which is reflected not only in the organoleptic properties and biological value of the final product, but also in its security. During maturation, all the components of the curd mass undergo profound changes, as a result of which a specific taste, aroma of curd, its texture and pattern are formed. An important feature of hard rennet cheeses made according to traditional technology is their suitability for long-term storage. The formation of the quality of cheeses is largely determined by the composition and properties of raw milk, microbiological and biochemical features of product maturation, technological parameters of production. The subject of the study is raw milk, which was used in the production of hard cheese, bacterial starter cultures, normalized mixtures, unripe hard cheese and cheese after aging. The significant development of the dairy industry requires new improvements and innovative technologies that can shorten the process without losing the performance of the finished product, so the improvement of the technological scheme by using a combination of microorganism strains is one of the innovative solutions. The aim of this work is to improve the production of hard cheese with a low temperature of the second heating, by using a unique combination of strains of lactic acid bacteria. The result will improve the production of functional raw materials with the best organoleptic and physico-chemical parameters. Due to such technological changes, a high-quality product with high nutritional value and a long shelf life has been achieved in comparison with cheeses with a high temperature of the second heating in the field of application at all dairy enterprises.

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References

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Published

2022-07-29

How to Cite

Solomon, A., Danylenko, S., & Bondar, M. (2022). MODERN TRENDS IN THE PRODUCTION OF HARD CHEESE WITH A LOW TEMPERATURE OF THE SECOND HEATING. FOOD RESOURCES, 10(18), 142–155. https://doi.org/10.31073/foodresources2022-18-14

Issue

Vol. 10 No. 18 (2022): Food resources

Section

Технічні науки

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