Abstract
Experimental data on the influence of smoking process on the qualitative indicators and chemical composition of semi-hard rennet cheese are given in the article. The investigations of the influence of smoking on the chemical composition and organoleptic indicators of the «Kostromskoj» cheese (control) and the «Premium» cheese (experiment ) produced with propionic acid bacteria are carried out with the purpose of production development and widening the assortment of semi-hard cheese. The analysis of the experimental data allows to recommend the following regime of smoking: temperature – 25–30 °C, smoking time – 4 hours, which is more rational.Keywords
Semi-hard cheese, mass share of moisture, smoking, smoking regime, phenol, organoleptic indicators.REFERENCES
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