INFLUENCE OF THE PARAMETERS OF THE TECHNOLOGICAL PROCESS ON THE YIELD OF THERMO-ACID CHEESE MASS

Authors

DOI:

https://doi.org/10.31073/foodresources2024-23-15

Keywords:

thermal acid cheese, cheese mass, coagulation temperature, technological parameters

Abstract

Subject. Technological parameters of the process of obtaining thermoacidic curd mass in the production of cheeses are among the most important factors that affect the formation of organoleptic indicators of the finished product and indicators of its quality and safety. Determining the rational parameters of the thermoacidic curd production process allows you to adjust its activity and guarantee a finished product with specified quality and safety indicators. Purpose. It consists in the scientific substantiation of the regularities of the process of thermoacidic coagulation of proteins of milk raw materials during the production of cheese mass for the development of resource-saving technologies of new varieties of thermoacidic cheeses with increased biological value. Methods. Physico-chemical indicators of dairy raw materials and the finished product were determined according to generally accepted standardized research methods. Determination of quantitative indicators and quality indicators in the process of research was carried out according to generally accepted methods. Graphical and analytical processing of the experimental results was carried out according to the methods [1]. Results. 30 test samples of thermo-acid curd mass were studied, in which the mass fraction of fat was from 29% to 32%, the mass fraction of moisture was from 50% to 56%. The research was conducted on the basis of a three-factor experiment. The studied factors were selected: mass fraction of fat in milk raw materials – X1,%; coagulation temperature of milk raw materials – X2,0С; the mass fraction of the introduced coagulant – X3,%. As a coagulant, curd whey with an acidity of 1200T was chosen based on the calculation of its intermediate effect between the acids studied in the previous stages. Laboratory studies at the butter and cheese-making department of the Institute of Food Resources of the National Academy of Sciences allowed to determine the influence of the main technological parameters of the process on the yield of thermo-acid curd mass: at a temperature of  950C (from 11.4 to 13.8) kg/100 kg of milk raw materials; at a temperature of 850C (from 10.5 to 12.9) kg/100 kg of milk raw materials; at a temperature of  750C (from 9.8 to 11.9) kg/100 kg of raw milk. The obtained research results allow us to conclude that with an increase in the temperature of thermoacidic coagulation of proteins of milk raw materials, the process of their denaturation intensifies and, accordingly, the yield of curd mass from a unit of processed raw materials increases. Grapho-analytical processing of the obtained results of laboratory studies made it possible to obtain a regression equation that adequately describes the dependence of the output of thermoacidic curd mass on the temperature regimes of coagulation of milk raw materials, the dose of coagulant introduced and the mass fraction of fat in milk raw materials. Scope of results. Determining the parameters of the thermo-acid curd production process will allow to rationalize the thermo-acid curd production process, reduce the consumption of milk raw materials and energy costs during production, and develop science-based technologies for new types of thermo-acid cheeses.

Downloads

Download data is not yet available.

References

Ryan T. P. Modern Regression Methods. New York: Wiley, 1997. 327 p .

Kosikovski F. V., Mistry V. V. Cheese and Fermented Milk Foods. Westport.1997. Origins and Principles. Vol. 2. 330 p.

Орлюк Ю. Т. Біохімічні характеристики сирної маси твердих сирів. Продовольчі ресурси. 2020. № 15. С. 158–165. https://doi.org/10.31073/foodresources 2020-15-17.

Orlyuk Yu., Stepanishev M. Assessment of proteolysis and lipolysis intensity in Pechersky cheese ripening in the presence of Penicillium camamberti and Penicillium roqueforti molds. Foods and raw materials Kemerovo Institute of science and technology.Kemerovo.2014. Vol. 2 (№1). P. 36–39. http://doi.org/10.12737/4128.

Орлюк Ю. Т. Експрес метод визначення масової частки солі кухонної в сирній масі твердих сирів. Продовольчі ресурси. 2021. № 16. С. 158–165. https://doi.org/10.31073/foodresources 2021-16-14.

Fox P. F., McSweeney P. L. H., Cogan T. M. Cheese: chemistry, physics and microbiology. Oxford: Elseiver, 2004. V. II. 434 p.

Lucey J. A. Formation and physical properties of milk protein gels. J. Dairy Sci. 2002. 85. Р. 281–294.

Gobetti M., Lanciotti R, de Aangelis M., Corbo M. Study of the effects of temperature, pH and NaCl on the proteolytic and lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology. Enzyme Microb. Technol. 1999. 259 p.

Gobetti M., Lanciotti R., de Aangelis M., Corbo M. Study of the effects of temperture, pH and NaCl on the peptidase activities of non-starter lactic acid by quadratic response surface methodology. Int. Dairy J. 1999. V. 9. P. 865–875.

Орлюк Ю. Т., Калмикова Г.Ф. Вплив різних реагентів на вихід сирної маси при термокислотній коагуляції білків молока. Науковий вісник ЛНУВМБТ імені С. З. Гжицького. 2009. Т. 11, № 3 (42). С. 264–268.

Toppino P. M., Campagnol L., Carminati D., Mucchetti G., Povolo M., Benedetti S., Riva M. Shelf life study of packed industrial ricotta cheese. Ital. J. Food Sci. 2004. Special Issue. Р. 252–266.

Paskaš S., Miočinović J., Savić M., Ješić G., Rašeta M., Becskei Z. Comparison of the chemical composition of whey cheeses: Urda and ricotta. Maced. Vet. Rev. 2019. 42. Р.151–161.

Mucchetti G., Carminati D., Pirisi A. Ricotta fresca vaccina ed ovina: Osservazioni sulle tecniche di produzione e sul prodotto. Il Latte 2002. 27. Р. 154–166.

Bergamaschi M., Cipolat-Gotet C., Stocco G., Valorz C., Bazzoli I., Sturaro E., Ramanzin M., Bittante G. Cheesemaking in highland pastures: Milk technological properties, cream, cheese and Ricotta yields, milknutrients recovery, and products composition. J. Dairy Sci. 2016. 99. Р. 9631–9646.

Tripaldi C., Rinaldi S., Palocci G., Giovanni S., Campagna M.C., Russo C., Zottola T. Chemical and microbiological characteristics of homogenised Ricotta cheese produced from buffalo whey. Ital. J. Food Sci. 2020. 32. Р. 292–309.

Spanu C., Scarano C., Piras F., Spanu V., Pala C., Casti D., Lamon S., Cossu F., Ibba M., Nieddu G., Santis E. Testing commercial biopreservative against spoilage microorganisms in MAP packed Ricotta fresca cheese. Food Microbiol. 2017. 66. Р. 72–76.

QianF., Sun J., Cao D., Tuo Y., Jiang S., Mu G. Experimental and modelling study of thedenaturation of milk protein by heat treatment. Korean J. Food Sci. 2017. 37. Р. 44–51.

Vasilakis G., Karayannis D., Massouras T., Politis I., Papanikolaou, S. Biotechnological Conversions of Mizithra Second Cheese Whey by Wild-Type Non-Conventional Yeast Strains: Production of Yeast Cell Biomass, Single-Cell Oil and PolysaccharidesAppl. Sci. 2022. 12 (22), 11471; https://doi.org/10.3390/app122211471

Ortiz L.C., Darré M., Ortiz C.M., Massolo J.F., Vicente A.R. Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type International Journal ofDairy Technology. 2017. No 2. Р. 340–346.

Downloads

Published

2024-12-25

How to Cite

Orlyuk, Y. (2024). INFLUENCE OF THE PARAMETERS OF THE TECHNOLOGICAL PROCESS ON THE YIELD OF THERMO-ACID CHEESE MASS. FOOD RESOURCES, 12(23), 131–138. https://doi.org/10.31073/foodresources2024-23-15

Issue

Vol. 12 No. 23 (2024): FOOD RESOURСES

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.