BETULIN IN TECHNOLOGY OF SOFT ARTISANAL CHEESES

GAXQYB

Abstract

In 2018, regulatory and technical documentation for «Artisanal Soft Cheeses» was developed at the Siberian Research Institute of Cheese Making, regulating the production of soft cheeses in farm enterprises with a prevalence of manual labor. The specifics of this technology result in limited product shelf life. The aim of the new research was to extend shelf life, enhance quality and safety, and expand the assortment of soft artisanal cheeses. Achieving this goal was proposed through the introduction of an additional plant component into the technology – the «Betulin» (birch bark extract), which possesses antioxidant, antimicrobial, antifungal, and disinfectant properties. The article describes the technological processes for producing farm cheeses «Creamy Stracatella», «Burrata Altayskaya», and «Old Barnaul» using birch bark extract. In the technology of «Creamy Stracatella» and «Burrata Altayskaya» cheeses, the «Betulin» was added to 34 % fat cream during the mixing stage with shredded mozzarella mass at a dosage of at least 3.6·10⁻³ g per 1 g of cream fat. In the technology of «Old Barnaul» cheese, two methods of introducing the «Betulin» preparation were employed: into the hot thermoacid curd during cheese head formation and onto the surface of the cooled cheese head after self-pressing. The dynamics of active acidity changes in experimental and control cheese samples during refrigerated storage are presented, along with the results of organoleptic evaluation. It was established that active acidity data correlate with the results of organoleptic analysis. Based on the research results, the shelf life of «Creamy Stracatella» and «Burrata Altayskaya» cheeses was extended from 7 to 15 days, and for «Old Barnaul» cheese from 10 to 20 days. New data were obtained on the combined effect of milk raw materials, «Betulin», and technological parameters on the characteristics of soft artisanal cheeses. The feasibility of using betulin in the technology of this group of cheeses has been scientifically substantiated.