FEASIBILITY OF PRODUCING CHEESE USING BUTTERMILK

OCXQRL

Abstract

The paper considers the expediency of using buttermilk obtained during the manufacture of sweet butter in the production of soft cheese "Monarch", both for the preparation of a normalized mixture and as the main raw material.

Recently, practitioners and researchers have been paying increasing attention to expanding the range of soft cheeses and to the production of low-calorie products with high biological value. Buttermilk is a promising secondary dairy raw material for cheese production. In terms of the content of biologically valuable components, buttermilk is not inferior to whole milk.

In the course of the study, control and experimental samples of soft cheese were developed, control and experimental 1 from a normalized mixture, for the control normalization was carried out with skimmed milk, in the experimental skimmed milk was replaced with buttermilk, normalization was carried out to a fat content of 3.2%. The raw material for the prototype 2 was buttermilk. The total score for the organoleptic parameters of the cheese samples was 48-49 points out of 50 possible. The dry matter content in the cheese from the normalized mixture was almost at the same level and amounted to 50.6-50.65%, in the sample of cheese made from buttermilk, this indicator was 17.7% less. The moisture content of the cheese from the normalized mixture corresponded to the norm - 60%, and the buttermilk cheese had 7% more requirements. In terms of protein content, there was a slight fluctuation from 19.73 to 20.33%.