Affiliation
a Kemerovo Institute of Food Science and Technology (University)
Copyright ©Lupinskaya 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
Theoretical data on the process of rennet cheese melting and characteristics of cheese-melting salts used in the industry are given. It is shown that the process of melting of cottage cheese raw material differs from melting of rennet cheese that is connected with different forms of protein micelles of raw materials. The hypothesis of our research is the assumption that to melt cottage cheese raw material it is possible to use reagents, which influence active acidity of the environment, and also stabilize texture, connect moisture and improve the consistence of the finished product. The influence of cheese-melting salt (disodium phosphate Е339 ii), the acidity regulator (disubstituted sodium phosphate Е 500 ii) and "Stabilan CM1" and "Genulakt LRA-50" texture stabilizers on the melting ability of cottage cheese raw materials has been studied. Fat-free cottage cheese obtained with the method of acidity is used as dairy raw material. By results of a complete four-factorial experiment at two levels, the equations of regression have been obtained and graphic dependences of active acidity (рН) and an organoleptic assessment of the melted curds (melting ability) from the specified factors have been constructed. Cheese-melting salt and the regulator of acidity have the most essential impact on the change of specified parameters. The linear effect of influence of the regulator of acidity factor on рН is 1.5 times higher and that on the factor of melting ability is 13 times higher than for the factor of cheese-melting salt. When manufacturing processed cheeses based on cottage cheese raw material obtained with the method of acid coagulation it is possible to recommend the following composition of stabilization mix: 1.0% of sodium hydrogen carbonate and 0.5% "Genulakt LRA-50" texture stabilizer (in the ratio of 2:1). The developed protein and structural complex can be recommended for obtaining paste-like processed cheese with soft, easily spreadconsistency. Strict observance of the protein part to food additives ratio influencing the product texture will allow avoiding such defects as a non-uniform consistence, unmelted protein particles, and alkaline flavor. The use of cottage cheese raw material when manufacturing processed cheeses allow us to use dairy raw material rationally, to lower the cost of protein raw material production, to widen the assortment of processed cheeses and to smooth production seasonality.
Keywords
Cottage cheese raw material,
processed cheese,
texture stabilizers,
cheese-melting salt,
acidity regulator
REFERENCES
- Sviridenko, Yu.Ya. Sostoyanie i perspektiva proizvodstva plavlenyh syrov / Yu.Ya. Sviridenko, A.V. Dunaev // Syrodelie i maslodelie. - 2009. - № 4. - S. 7-11.
- Rozdova, V.F. Nauchnye i prakticheskie aspekty povysheniya kachestva plavlenyh syrov / V.F. Rozdova // Syrodelie i maslodelie. - 2004. - № 2. - S. 14-16.
- Barkan, S.M. Plavlenye syry / S.M. Barkan, M.F. Kuleshova. - M.: Pischevaya promyshlennost', 1967. - 282 s.
- Guinee, T.P. The effect of calcium content of Cheddar-style cheese on the biochemical and rheological properties of processed cheese / T.P. Guinee, B.T. O`Kennedy // Dairy Science and Technology. - 2009. - № 89. - P. 317-333.
- Elektronno-mikroskopicheskie issledovaniya transformacii parakazeina pod deystviem teplovogo i solevogo faktorov / N.P. Zaharova, I.T. Smykov, N.Yu. Sokolova, E.V. Kononova // Vklad nauki v razvitie maslodeliya i syrodeliya. - Uglich, 1994. - S. 98-99.
- Sokolova, I.Yu. Vliyanie rossiyskih soley-plaviteley na kachestvo plavlenyh syrov / I.Yu. Sokolova // Syrodelie i maslodelie. - 2009. - № 4. - S.16-19.
- Nauchnoe obosnovanie tehnologicheskih operaciy processa proizvodstva plavlenyh syrov / N.P. Zaharova, N.Yu. Sokolova, S.V. Kucherenko [i dr.] // Pererabotka moloka. - 2007. - № 10. - S.44-45.
- Mayer, H. Bitterness in processed cheese caused by an overdose of specific emulsifying agent? / H. Mayer // Intern. Dairy. - 2011. - № 11.
- Goyal, S. Analyzing shelf life of processed cheese by soft computing / S. Goyal, G.K. Goyal // Scientific Journal of Animal Science. - 2012. - № 1(3). - P. 119-125.
- Silva, Rita C. S. N. Sensory and Instrumental Consistency of Processed Cheeses / Rita C. S. N. Silva, Valéria P.R. Minim, Márcia C. R. T. Vidigal, Alexandre N. Silva Andréa A. Simiqueli & Luís A. Minim // Journal of Food Research - 2012. - Vol. 1, No. 3. - P. 204-213.
- Lupinskaya, S.M. Stabilizacionnaya smes' dlya plavleniya tvorozhnogo syr'ya pri proizvodstve pastoobraznyh plavlenyh syrnyh produktov / S.M. Lupinskaya, S.G. Chechko // Syrodelie i maslodelie. - 2014. - № 2. - S. 30-33.
- Kashevarova, I.A. Novye resheniya dlya uluchsheniya tekstury i vkusa plavlenyh syrov i plavlenyh syrnyh produktov / I.A. Kashevarova // Molochnaya promyshlennost'. - 2012. - № 9. - S. 52.
