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- Опубліковано: Понеділок, 23 січня 2023, 10:07
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14. EFFECT OF PHYSICAL AND CHEMICAL PARAMETERS OF CHEESE CURD FERMENTATION
https://doi.org/10.31073/foodresources2022-19-14
Yurii Orlyuk
Pages: 123-130
Abstract
Subject of research. The process of fermentation of thermoacidic curd mass in the production of cheeses is one of the most important technological operations, which affects the formation of the organoleptic indicators of the finished product and its quality indicators. Correction of the physico-chemical parameters of the fermentation process allows you to adjust its activity and guarantee a finished product with specified physico-chemical parameters. Determination of the main parameters of the thermoacidic curd fermentation process is an integral part of technochemical control of cheese production and requires scientific justification. The influence of the physicochemical parameters of the thermoacidic curd fermentation process (temperature regimes of fermentation, the acidity of the fermentation medium and the duration of the fermentation process) largely shapes the composition and characteristics of the thermoacidic cheese, which determines the relevance of research on their definition. Purpose. Develop the composition of the fermentation medium and determine the influence of the physical and chemical parameters of the fermentation process on the composition and properties of the thermoacidic curd mass. Methods. 60 experimental samples of curd mass, whose mass fraction of fat was from 29% to 32%, mass fraction of moisture – from 50% to 56%, were subject to research. Determination of the active acidity of the experimental materials was carried out using an ionometer "IM-160M" with an ion-selective electrode. Determination of quantitative indicators and quality indicators in the process of research was carried out according to generally accepted methods. Graph-analytical and analytical processing of the obtained experimental results was carried out according to the methods with confidence probability α=0.95. Results. Laboratory research at the butter and cheese-making allowed to determine the composition of the fermentation medium of thermo-acid curd mass and the influence of the physico-chemical parameters of fermentation on the physico-chemical parameters of thermo-acid cheese. It is permissible to consider the regime at a temperature of 20 0C as a rational temperature for the fermentation of thermoacidic curd mass. An increase in the fermentation temperature of the curd leads to an increase in its mass fraction of moisture and a decrease in its active acidity. Lowering the fermentation temperature of the curd mass to 10 0C slightly worsened its taste and smell, while increasing the fermentation temperature worsened not only the taste and smell, but also the consistency. The obtained results of experimental studies on the determination of the influence of physicochemical parameters of fermentation on the composition and properties of thermoacidic curd mass. Change in the temperature of the fermentation medium, its acidity, etc. it is possible to regulate the composition of thermoacidic curd mass, its physical and chemical properties, organoleptic indicators Scope of research results. The research results have a scientific and practical nature and can be used by scientists in researching processes of thermoacidic coagulation of milk proteins. It is permissible to use them as reference information in the development of technologies for new types of thermo-acidic cheeses by specialists in the milk processing industry.
Key words: thermoacidic cheese, cheese mass, fermentation temperature, fermentation process
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