ОСОБЕННОСТИ СОЗРЕВАНИЯ МОЛОКА ПРИ ВЫРАБОТКЕ МЯГКИХ КИСЛОТНО-СЫЧУЖНЫХ СЫРОВ

Soft Acid-Rennet Cheese Manufacture: Milk Ripening Peculiarities

Lev А. Ostroumov ^a

Gralevskaya I. V. ^a

Zelenskiy V. A. ^a

Sharapova L. N. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology

Copyright ©Ostroumov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Milk changes taking place at the stage of milk preparation for cheese manufacture have been studied. Raw milk, ripened milk, bacterial starter, soft cheeses were the research objects. Milk property changes caused by ripening are the results of its whole system changes. Primarily they are changes of casein micelle size, the increase of soluble calcium salt content and that of lactic acid content. Three versions of milk ripening technologies used for soft acid-rennet cheese manufacture have been studied.

Keywords

Milk, milk ripening, microorganisms, soft cheese, cheese organoleptic properties

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