USE OF THERMAL ACID COAGULATION OF MILK PROTEINS IN CHEESEMAIKING
DOI:
https://doi.org/10.31073/foodresources2023-21-18Keywords:
milk proteins, сheese making, whey, thermal acid coagulation, production technologyAbstract
Subject. Rennet and acid-rennet methods of coagulation of milk proteins are most often used for cheese production, while thermo-acid is less common. However, thermal acid coagulation of milk has long been used to obtain cheese, in particular, this method is used to produce well-known cheeses: Paneer, Queso Blanco, Ricotta, Mizithra. In Ukraine, the most well known representative of thermoacidic cheeses is Adygei cheese. The production of cheeses of this group is inexpensive, as it involves the use of whey, which is a by-product of the production of rennet and sour-milk cheeses. In addition, thermoacidic coagulation, which is the basis of their production, is characterized by a high degree of protein extraction and allows effective use of the components of milk raw materials due to the precipitation of both caseins and whey proteins. Therefore, the subject of research was modern data on the peculiarities of the technological process of thermo-acidic cheese production, the composition and processing of raw materials, the influence of temperature and acid agents on the process of protein coagulation and the yield of cheese mass, as well as on the sensorial indicators and biological value of the target product. Purpose. Analysis and generalization of information on the production of cheeses by thermoacid coagulation. Methods. We used the analytical method, analyzed information from databases: PubMed, Scopus, Web of Science. Results. The essence of thermoacidic coagulation is the simultaneous effect of high temperature and an acid factor on milk proteins, resulting in precipitation of casein fractions with whey proteins. Whey proteins are of decisive importance in the formation of the protein structure of thermoacidic cheeses: high temperature leads to the denaturation of β-Lg and promotes its interaction with κ-casein and other denatured whey proteins. Coagulated and aggregated proteins form large protein complexes. The interaction between β-Lg and κ-casein is influenced by: medium acidity, time, heating temperature, total protein concentration. The most important factor is the temperature, because it is thanks to the high temperature that the process of incorporating whey proteins into the protein matrix of the cheese is initiated. Cheeses obtained by the method of thermoacid coagulation are of high nutritional and biological value, as they contain a significant percentage of whey proteins rich in sulfur-containing (methionine, cysteine) and the most deficient (lysine and tryptophan) amino acids. Milk curds of thermoacidic cheeses can be used as a food carrier of functional ingredients to create products for health and preventive purposes. Scope of research results. The research results will be used during the development of new cheese technologies.
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