ОСОБЕННОСТИ ПРОИЗВОДСТВА ТВОРОЖНЫХ ИЗДЕЛИЙ, ПОЛУЧЕННЫХ ТЕРМОКИСЛОТНОЙ КОАГУЛЯЦИЕЙ

Thermo-acid coagulation in the new formulaof the cottage cheese product

I.A. Smirnova ^a

Khatminsky M. D. ^a

Smyrnov S. A. ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Smirnova 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

We have studied the fermentation and the generation of product. Then we analyze fermented thermo-acid clot. We have used special ferment defined medium for output of cottage cheese products. The defined medium is cream with starter culture of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diaceti-lactis и Lactobacillus casei. We have studied process of the fermentation and control it. We have to designed the process and the formula of new of cottage cheese product. We have explore physico-chemical and organoleptic and mycrobyologic characteristic of the product. We have determined the expiration date of the product.

Keywords

Milk protein, thermo-acid clot, cottage cheese product, ferment, proteolysis, lipolysis, microbiology

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