Деталі
Опубліковано: Четвер, 08 липня 2021, 10:26
Перегляди: 542
2. RESEARCH OF FACTORS INFLUENCING THE TECHNOLOGY OF SOFT CHEESE FROM GOAT'S MILK
https://doi.org/10.31073/foodresources2021-16-02
Kulbaram Bayazitova, Sulu Zhumakhan, Aidana Abilda, Gulmaral Apsemet
Pages: 20-27
Full article PDF
 
Abstract
The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, various amounts of yeast, rennet, and calcium salt were added. The goat’s milk, starter culture, enzyme and calcium chloride available on the market were used. When determining the quality parameters of milk and finished products, we used standard methods for studying sensorial characteristics, determining the content of fat, moisture and dry matter, the mass fraction of protein, density and titratable acidity. Results of research. When conducting research, the duration of cheese mass formation was 8-14 hours. As the amount of added additional raw materials increased in each cheese sample, a decrease in the duration of the formation of the curd mass and the formation of a clot of different consistency were observed. The article also presents the results of studies of sensorial, physical and chemical parameters of samples of the finished soft cheese, describes the technological processes of the production of soft cheese from goat’s milk and the results of studies of factors affecting the quality of products. In particular, the technological parameters of obtaining soft cheese from goat’s milk, the procedure for pasteurization of the milk were studied, the optimal amounts of bacterial yeast, rennet and calcium chloride necessary for the production of cheese mass were determined, the effective concentration values of the enzyme and yeast that improve the physical colloidal properties of the protein clot were determined, these reducing the yield of dry matter during processing, increasing the output of finished cheese, the data on their impact on product quality is also provided. The benefits of the soft cheese made from goat's milk are due to the efficient use of raw materials, proper nutritional value and high yield of finished products. Sensorial, physical and chemical characteristics of ready soft cheeses have been studied. According to the results of the study, a sample of soft cheese from goat's milk was selected that fully meets the regulatory documents, without cheese defects in terms of physical and chemical parameters, fat content, moisture content, salt content, as well as sensorial properties. Scope of research results. The results of the research will be used to improve the technology for the production of milk products, namely, soft cheese from goat’s milk, to improve the food safety and consumer properties of the specified product.
Key words: goat's milk, cheese, starter culture, rennet, calcium chloride
 
References
1. Dikhanbayeva, F. T. (2006). Sút jáne sút ónimderi tehnologııasy: oqý quraly [Technology of milk and dairy products: a textbook]. Almaty: ATU [In Kazakh].
2. Krus, G. N., Khramtsov, A. G., Volokitina, Z. V., Karpychev, S. V., Shalygina, A. M. (Ed.) (2007). Tehnologiya moloka i molochnyih produktov [Technology of milk and dairy products]. Moscow:KolosS [In Russian].
3. Ermilova, N. (2010). Koze moloko, koziy syir i kozya sherst [Goat milk, goat cheese and goat wool. Moscow: AST [In Russian].
4. GOST 32940-2014 Moloko koz'e syroe. Tehnicheskie uslovija [Raw goat’s milk. Specifications]: deistvuet s 2016-01-01 Moscow: “Standartinform”, 2015. 8 p. (Mezhgosudarstvennyi standart) [In Russian].
5. ST RK 1732-2007 Moloko i molochnye produkty. Organolepticheskij metod opredelenija pokazatelej kachestva [Milk and milk products. Sensorial method for determining quality indicators]: deistvuet s 2007-12-26. Astana : “Memstandart”, 2007. 109 p. (Standart Respubliki Kazakhstan) [In Russian].
6. GOST 5867-90 Moloko i molochnye produkty. Metody opredelenija zhira [Milk and milk products. Methods of determining fat content]: deistvuet s 1991-07-01. Moscow : “Standartinform”, 2009. 13 p. (Mezhgosudarstvennyi standart) [In Russian].
7. GOST 3626-73 Moloko i molochnye produkty. Metody opredelenija vlagi i suhogo veshhestva [Milk and milk products. Methods of determining water and dry matter content]: deistvuet s 1974-07-01. Moscow : “Standartinform”, 2009. 12 p. (Mezhgosudarstvennyi standart) [In Russian].
8. GOST 25179-90 Moloko. Metody opredelenija belka [Milk. Methods of determining protein content]: deistvuet s 1991-01-01. Moscow : “Standartinform”, 2009. 7 p. (Mezhgosudarstvennyi standart) [In Russian].
9. GOST 3625-84 Moloko i molochnye produkty. Metody opredelenija plotnosti [Milk and milk products. Methods of determining density]: deistvuet s 1985-07-01. Moscow: “Standartinform”, 2009. 14 p. (Mezhgosudarstvennyi standart) [In Russian].
10. GOST 3624-92 Moloko i molochnye produkty. Titrimetricheskie metody opredelenija kislotnosti [Milk and milk products. Titrimetric methods of acidity determination]: deistvuet s 1994-01-01. Moscow: “Standartinform”, 2009. 8 p. (Mezhgosudarstvennyi standart) [In Russian].

naas logo mes logo