Abstract

The layering of cheese is presented for the first time with the use of the structure anisotropy index. Consideration is given to the cheese manufacturing involving cheddaring and melting of curd. The influence of milk thermization and pasteurization on technological parameters of production and structural and mechanical properties of fresh cheese is studied. Rheological indices of cheeses with cheddaring and cooking of curd are measured by the method of sounding with use of the consistometer. It has been proved, that hydrophilous properties of cheese mass are intensified in control samples due to partial denaturation of whey proteins. This effect is confirmed by the slow rate of salt diffusion. Application of milk thermization allows the production of fresh cheese to meet high hygienic and microbiological safety standards.

Keywords

Thermization, pasteurization, cheddaring, cooking, anisotropy

REFERENCES

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