Aspects of«pasta filata» cheeses production

УДК 637.33

The article presents the results of research aimed at studying the composition and properties of milk obtained in the conditions of the farm enterprise in the Yurginsky district of the Kemerovo Region. In the winter-spring period milk had an increased fat content of 4.5 - 5.0%. Pure taste and flavor of raw milk without foreign flavors and odours give the basis for obtaining cheese with good characteristics. Further work is devoted to the selection of effective conditions for extracting the cheese mass in the production of Pasta Filata cheeses. The options for the production of cheeses with using of citric acid and starter cultures, both individually and in a complex, have been considered. It has been found that the calcium transfer under various acid formation options depends on the following conditions: if a greater amount of lactic acid is formed in the early stages of cheese making, more calcium passes into the serum; if acid formation occurs directly in the cheese dough, in this case more calcium remains in the cheese. It has been found that with additional acidification of milk with a solution of citric acid the cheese mass has gained necessary for the extraction pH 5.3-5.2 for 40-60min. At the same time, it should be noted that the cheese mass has melted and stretched at water temperature of 73-75 0С very well. It was found that the simultaneous use of citric acid and starter cultures makes it possible to obtain cheese with good organoleptic characteristics, this method also makes it possible to obtain a plastic cheese mass and to arrange melting regimes at a cheese dough temperature of 60-62 0С and pH of 5.5-5.8.

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