МОНИТОРИНГ ТЕХНОЛОГИЧЕСКИХ ОСОБЕННОСТЕЙ МЯГКИХ КИСЛОТНО-СЫЧУЖНЫХ СЫРОВ

MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE

Gralevskaya I. V. ^a

Ionova LV. ^a

Havrov I. V. ^a

Barsukova LS. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology

Copyright ©Gralevskaya 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

The results of researches on the influence of the main technological conditions for the soft acid-rennet cheese manufacture (temperature, pasteurization and milk aging time, the duration of fermented milk curd and granular curd processing, and cheese self-pressing time) on the product formation and quality are described. The most efficient conditions have been established.

Keywords

Cheese, protein, milk coagulation, temperature, flavor and taste, texture, raw material consumption

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