INFLUENCE OF THE PARAMETERS OF THE THERMO-ACID COAGULATION OF MILK RAW MATERIAL ON THE CONSISTENCY OF CHEESE
DOI:
https://doi.org/10.31073/foodresources2025-25-05Keywords:
thermoacid cheese, consistency of cheese massAbstract
Subject. Determination of rational parameters of the process of obtaining cheese mass allows obtaining cheese mass of the expected consistency. Purpose. It consists in scientifically substantiating the influence of parameters of the process of thermo-acid coagulation of milk proteins on the consistency of thermo-acid cheese mass. Methods. The consistency of cheese mass was evaluated by measuring rheological characteristics on a universal test machine "SANS" of the SMT series. Determination of quantitative indicators and quality indicators was carried out according to generally accepted methods. Graphic-analytical processing of the obtained results was carried out according to the methods of experimental and model research of denaturation of milk proteins by thermal treatment. Results. The research was conducted on the basis of a three-factor experiment. The following factors were selected as the studied factors: mass fraction of fat in raw milk X1, its coagulation temperature X2, mass fraction of coagulant X3. In the process of research, whey with a titrated acidity of 120 0T and lactic acid with a concentration of 10.0% served as a coagulant. Graphical-analytical processing of the results of research on the influence of technological parameters of the process of thermo-acid coagulation of raw milk on changes in the consistency of the cheese mass allowed us to obtain a regression equation that adequately describes its dependence on the mass fraction of fat in raw milk (X1), the coagulation temperature of raw milk X2 and the dose of added coagulant (X3)Scope of application of the results. Determining the rational parameters of the process of obtaining cheese mass allows optimizing the process of thermoacid coagulation of milk proteins, reducing its production costs, and developing scientifically based technologies for new varieties of cheese.
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