COMBINED ACIDIFICATION IN THE TECHNOLOGY OF FERMENTED MILK CHEESE

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Abstract

The developed technology of soft sour-milk cheese is presented. The developed technology involves the use of combined acidification of milk using organic acid and microbiological starter culture. Citric acid, acetic acid and glucon-delta-lactone were used as organic acidifiers. The composition of the starter is represented by the following microorganisms: Lactococcuslactissubsp. lactis, Lactococcuslactissubsp. cremoris, Lactococcuslactissubsp. diacetilactis.

The main purpose of the research aimed at creating a new technology for the production of sour-milk cheese with combined acidification was to shorten the production cycle and determine the optimal technological parameters that contribute to the production of soft sour-milk cheese with a delicate smearing consistency and a pronounced sour-cream taste.

The proposed cheese technology is characterized by a shortened production cycle due to scientifically based technological parameters that contribute to the production of soft cheese with a delicate smearing consistency and a pronounced sour-creamy taste.

The highest yield of cheese with a high value of the mass fraction of moisture was noted when using acetic acid as an acidifier, slightly less citric acid and even less glucono-delta-lactone. When using gluconic acid in pre-acidification, the consistency of the cheese was the most homogeneous and coherent. According to the active acidity, the samples of cheese with glucono-delta-lactone had a higher pH than the samples with citric and acetic acids. The acidity of the serum, on the contrary, in the samples with citric and acetic acids was slightly higher.

Combined acidification made it possible to reduce the process of coagulation of the milk mixture and the formation of a clot. Glucono-delta-lactone is recommended as an organic acidifier. The use of glucono-delta-lactone contributes to the best and most complete release of more acidic whey during self-pressing and to obtain a denser and less acidic cheese sample