- Деталі
- Опубліковано: Субота, 02 липня 2022, 11:38
- Перегляди: 267
MODERN TRENDS IN THE PRODUCTION OF HARD CHEESE WITH A LOW TEMPERATURE OF THE SECOND HEATING
https://doi.org/10.31073/foodresources2022-18-14
Аlla Solomon, Svitlana Danylenko, Мariana Bondar
Pages: 142-155
https://doi.org/10.31073/foodresources2022-18-14
Аlla Solomon, Svitlana Danylenko, Мariana Bondar
Pages: 142-155
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.
Keywords: raw materials, milk, lactococci, hard cheese, biological value, quality, production
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.
Keywords: raw materials, milk, lactococci, hard cheese, biological value, quality, production
References
1. Gerasimenko N., Poznyakovsky V., Chelnakova N. (2016). Zdorovoe pytanye y eho rol v obespechenyy kachestva zhyzny. [Healthy eating and its role in ensuring quality of life]. Food and processing industry technologies. APK products of healthy food. [Tekhnolohyy pyshchevoiy pererabatuvaiushchei promushlennosty. APK-produktu zdorovoho pytanyia]. № 4. Р. 52-57. [in Russian].
2. Vloshchinsky P., Poznyakovsky V., Drozdova T. (2010). Fyzyolohyia pytanyia. [Physiology of nutrition]. Novosibirsk. 352 p. [in Russian].
3. Kochetkova A. (2013). Aktualnue aspektu tekhnycheskoho rehulyrovanyia v oblasty produktov zdorovoho pytanyia. [Current aspects of technical regulation in the field of healthy food]. Pererabotka moloka. [Milk processing]. №10. P. 6-8. [in Russian].
4. Solomon A., Bondar M., Dyakonova A. (2019). Obgruntuvannya tekhnolohiyi pryhotuvannya kyslomolochnykh desertiv iz bifidohennymy vlastyvostyamy. [Substantiation of the technology for fermented sourmilk desserts with bifidogenic properties]. [in Ukrainian].
5. Solomon A., Bondar N. (2018). Fermented desserts of functional purpose using vegetables. [Fermented desserts of functional purpose using vegetables]. Zbirnyk naukovykh pratsʹ «Ahrarna nauka ta kharchovi tekhnolohiyi» [Collection of scientific papers «Agricultural science and food technologies»]. No. 3 (102). P. 168-179. [in Ukrainian].
6. Nozhechkin G. (2006). Vymohy do yakosti moloka v syrovyrobnytstvi ta rekomendatsii shchodo polipshennia yoho syroprydatnosti. [Requirements for the quality of milk in cheese production and recommendations for improving cheese suitability]. Dairy industry. No. 8(33). pp. 46-49. [in Ukrainian].
7. Solomon A., Polevod Y. (2019). Vplyv pokaznykiv yakosti moloka na produkty kharchuvannia. [The impact of milk quality indicators on food products]. Technique, energy, transport of the agro-industrial complex. No. 4 (107). pp. 33-39. [in Ukrainian].
8. Yeresko G. (2005). Zalezhnist vykhodu tverdykh sychuzhnykh syriv vid yakosti molochnoi syrovyny. [Dependence of the yield of hard rennet cheeses on the properties of raw milk]. Dairy industry. No. 10(25). S.30-31. [in Ukrainian].
9. Shulga N. (2009). Bakterialna chystota syrovyny yak faktor yakosti sychuzhnykh syriv. [Bacterial purity of raw materials as a factor in the quality of rennet cheeses]. Dairy business. No. 12. pp. 29-32. [in Ukrainian].
10. Didukh N. (2008). Vysokoefektyvni rezhymy teplovoi obrobky u vyrobnytstvi tverdykh sychuzhnykh syriv funktsionalnoho pryznachennia. [Highly efficient heat treatment modes in the production of hard rennet cheeses for functional purposes]. Dairy industry. No. 6. pp. 37-39. [in Ukrainian].
11. Semko T. (2017). Starter cultures in raw milk manufaktursng industru. All-Ukrainian scientific-technical journal "Technology, energy, transport of the agro-industrial complex" Vinnitsa. From 81–84. [in Ukrainian].
12. Solomon A., Bondar M. (2019). Zabezpechennia syrovynoiu molokopererobni pidpryiemstva Vinnytskoi oblasti. [Provision of raw materials for milk processing enterprises of the Vinnitsa region]. Agricultural science and food technology. Issue. 5 (108). T. 2. S. 115–125. [in Ukrainian].
13. Solomon A. (2020). Doslidzhennia synbiotychnykh kyslomolochnykh produktiv. [Study of synbiotic fermented milk products]. [Norwegian Journal of Development of the International Science]. 2020. No. 43. Vol. 3. R. 3-9. [in Ukrainian].
14. Solomon A., Bondar M. (2017). Zakvashuvalni kultury u molochnii promyslovosti. [Starter cultures in the dairy industry]. [Agricultural science and food technology]. Issue. 5 p. 99. [in Ukrainian].
15. Vlasenko V., Semko T., Solomon A., Bondar N. (2019). Zakvaski i ikh vidy v syrodelii. [Starter cultures and their types in cheese making]. Scientific Bulletin of the Lviv National University of Veterinary Medicine and Biotechnology named after SZ Gzhytsky.Volume 18. No. 2(68). pp. 157-160. [in Russian].
16. Solomon A., Bondar M. (2016). Zakvasky i yikh vydy u syrovyrobnytstvi. [Starter cultures and their types in cheese production]. [Scientific Bulletin of the Lviv National University of Veterinary Medicine and Biotechnology. S.Z. Gzhitsky]. Vol. 18. No. 2(68). pp.157-160. [in Ukrainian].
17. Solomon A. (2017). Obgruntuvannia napriamiv rozvytku funktsionalnykh molochnykh produktiv. [Substantiation of directions for the development of functional dairy products]. All-Ukrainian scientific and technical journal "Technique energy transport agro-industrial complex". VinnitsaIssue No. 2 (97). pp. 85-89. [in Ukrainian].
18. Shurchkova Yu. (2008). Fraktsiinyi sklad bilkiv ta termostiikist moloka v zalezhnosti vid riznykh sposobiv obrobky. [Fractional composition of proteins and heat resistance of milk depending on different processing methods]. Dairy industry. No. 2. pp. 57-59. [in Ukrainian].
19. Yeresko G. (2008). Vplyv vysokotemperaturnoi obrobky na syroprydatnist moloka. [Influence of high-temperature processing on cheese suitability of milk]. Bulletin of agrarian science. No. 1. pp.58-59. [in Ukrainian].
20. Dronik G. (2003). Osoblyvosti dozrivannia tverdykh syriv pry vykorystanni mikroelementiv. [Peculiarities of maturation of cheeses when using microelements]. Rural owner. No. 9-10. pp. 6-8. [in Ukrainian].
21. Mikhailitskaya O. (2005). Osoblyvosti vyrobnytstva syriv hollandskoi hrupy iz vykorystanniam mikroelementiv. [Features of the production of cheeses of the Dutch group using trace elements]. Sciences. Bulletin of LNAVM them. S.Z. Gzhitsky. Volume 7 (No. 2). pp. 214-219. [in Ukrainian].
22. DSTU 3662:2018. (2019). «Moloko-syrovyna koroviache. Tekhnichni umovy». [Raw cow's milk. Specifications"]. Ed. official Kyiv, 16 p. [in Ukrainian].
1. Gerasimenko N., Poznyakovsky V., Chelnakova N. (2016). Zdorovoe pytanye y eho rol v obespechenyy kachestva zhyzny. [Healthy eating and its role in ensuring quality of life]. Food and processing industry technologies. APK products of healthy food. [Tekhnolohyy pyshchevoiy pererabatuvaiushchei promushlennosty. APK-produktu zdorovoho pytanyia]. № 4. Р. 52-57. [in Russian].
2. Vloshchinsky P., Poznyakovsky V., Drozdova T. (2010). Fyzyolohyia pytanyia. [Physiology of nutrition]. Novosibirsk. 352 p. [in Russian].
3. Kochetkova A. (2013). Aktualnue aspektu tekhnycheskoho rehulyrovanyia v oblasty produktov zdorovoho pytanyia. [Current aspects of technical regulation in the field of healthy food]. Pererabotka moloka. [Milk processing]. №10. P. 6-8. [in Russian].
4. Solomon A., Bondar M., Dyakonova A. (2019). Obgruntuvannya tekhnolohiyi pryhotuvannya kyslomolochnykh desertiv iz bifidohennymy vlastyvostyamy. [Substantiation of the technology for fermented sourmilk desserts with bifidogenic properties]. [in Ukrainian].
5. Solomon A., Bondar N. (2018). Fermented desserts of functional purpose using vegetables. [Fermented desserts of functional purpose using vegetables]. Zbirnyk naukovykh pratsʹ «Ahrarna nauka ta kharchovi tekhnolohiyi» [Collection of scientific papers «Agricultural science and food technologies»]. No. 3 (102). P. 168-179. [in Ukrainian].
6. Nozhechkin G. (2006). Vymohy do yakosti moloka v syrovyrobnytstvi ta rekomendatsii shchodo polipshennia yoho syroprydatnosti. [Requirements for the quality of milk in cheese production and recommendations for improving cheese suitability]. Dairy industry. No. 8(33). pp. 46-49. [in Ukrainian].
7. Solomon A., Polevod Y. (2019). Vplyv pokaznykiv yakosti moloka na produkty kharchuvannia. [The impact of milk quality indicators on food products]. Technique, energy, transport of the agro-industrial complex. No. 4 (107). pp. 33-39. [in Ukrainian].
8. Yeresko G. (2005). Zalezhnist vykhodu tverdykh sychuzhnykh syriv vid yakosti molochnoi syrovyny. [Dependence of the yield of hard rennet cheeses on the properties of raw milk]. Dairy industry. No. 10(25). S.30-31. [in Ukrainian].
9. Shulga N. (2009). Bakterialna chystota syrovyny yak faktor yakosti sychuzhnykh syriv. [Bacterial purity of raw materials as a factor in the quality of rennet cheeses]. Dairy business. No. 12. pp. 29-32. [in Ukrainian].
10. Didukh N. (2008). Vysokoefektyvni rezhymy teplovoi obrobky u vyrobnytstvi tverdykh sychuzhnykh syriv funktsionalnoho pryznachennia. [Highly efficient heat treatment modes in the production of hard rennet cheeses for functional purposes]. Dairy industry. No. 6. pp. 37-39. [in Ukrainian].
11. Semko T. (2017). Starter cultures in raw milk manufaktursng industru. All-Ukrainian scientific-technical journal "Technology, energy, transport of the agro-industrial complex" Vinnitsa. From 81–84. [in Ukrainian].
12. Solomon A., Bondar M. (2019). Zabezpechennia syrovynoiu molokopererobni pidpryiemstva Vinnytskoi oblasti. [Provision of raw materials for milk processing enterprises of the Vinnitsa region]. Agricultural science and food technology. Issue. 5 (108). T. 2. S. 115–125. [in Ukrainian].
13. Solomon A. (2020). Doslidzhennia synbiotychnykh kyslomolochnykh produktiv. [Study of synbiotic fermented milk products]. [Norwegian Journal of Development of the International Science]. 2020. No. 43. Vol. 3. R. 3-9. [in Ukrainian].
14. Solomon A., Bondar M. (2017). Zakvashuvalni kultury u molochnii promyslovosti. [Starter cultures in the dairy industry]. [Agricultural science and food technology]. Issue. 5 p. 99. [in Ukrainian].
15. Vlasenko V., Semko T., Solomon A., Bondar N. (2019). Zakvaski i ikh vidy v syrodelii. [Starter cultures and their types in cheese making]. Scientific Bulletin of the Lviv National University of Veterinary Medicine and Biotechnology named after SZ Gzhytsky.Volume 18. No. 2(68). pp. 157-160. [in Russian].
16. Solomon A., Bondar M. (2016). Zakvasky i yikh vydy u syrovyrobnytstvi. [Starter cultures and their types in cheese production]. [Scientific Bulletin of the Lviv National University of Veterinary Medicine and Biotechnology. S.Z. Gzhitsky]. Vol. 18. No. 2(68). pp.157-160. [in Ukrainian].
17. Solomon A. (2017). Obgruntuvannia napriamiv rozvytku funktsionalnykh molochnykh produktiv. [Substantiation of directions for the development of functional dairy products]. All-Ukrainian scientific and technical journal "Technique energy transport agro-industrial complex". VinnitsaIssue No. 2 (97). pp. 85-89. [in Ukrainian].
18. Shurchkova Yu. (2008). Fraktsiinyi sklad bilkiv ta termostiikist moloka v zalezhnosti vid riznykh sposobiv obrobky. [Fractional composition of proteins and heat resistance of milk depending on different processing methods]. Dairy industry. No. 2. pp. 57-59. [in Ukrainian].
19. Yeresko G. (2008). Vplyv vysokotemperaturnoi obrobky na syroprydatnist moloka. [Influence of high-temperature processing on cheese suitability of milk]. Bulletin of agrarian science. No. 1. pp.58-59. [in Ukrainian].
20. Dronik G. (2003). Osoblyvosti dozrivannia tverdykh syriv pry vykorystanni mikroelementiv. [Peculiarities of maturation of cheeses when using microelements]. Rural owner. No. 9-10. pp. 6-8. [in Ukrainian].
21. Mikhailitskaya O. (2005). Osoblyvosti vyrobnytstva syriv hollandskoi hrupy iz vykorystanniam mikroelementiv. [Features of the production of cheeses of the Dutch group using trace elements]. Sciences. Bulletin of LNAVM them. S.Z. Gzhitsky. Volume 7 (No. 2). pp. 214-219. [in Ukrainian].
22. DSTU 3662:2018. (2019). «Moloko-syrovyna koroviache. Tekhnichni umovy». [Raw cow's milk. Specifications"]. Ed. official Kyiv, 16 p. [in Ukrainian].
Copyright © 1960-2025 Інститут продовольчих ресурсів НААН України - iprkyiv.com