ОПТИМИЗАЦИЯ ПАРАМЕТРОВ КИСЛОТНО-СЫЧУЖНОГО СВЕРТЫВАНИЯ МОЛОЧНО-РАСТИТЕЛЬНЫХ СМЕСЕЙ

OPTIMIZATION OF ACID-RENNET COAGULATION PARAMETERS OF MILK-PLANT MIXES

Subbotina M. A. ^a

Bakanov M. V. ^a

Kolesnikova T. G. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology

Copyright ©Subbotina 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 article presents the results of defining the rational modes of milk-plant mix coagulation with cedar oil cake and cedar fat-extracted flour. We investigated the influence of the temperature of pasteurization, the dose of bacterial ferment, the temperature of coagulation on the processes of whey separation from the curd and the transition of solids into the whey during coagulation. The equations of regression reflecting the dependence of these processes on the studied factors have been obtained. Estimated were the main parameters of the technological regimes when the maximum whey separation from the curd and the maximum transition of solids into the whey during coagulation take place.

Keywords

Acid-rennet coagulation, milk-plant mix, bacterial ferment, cedar oil cake, cedar fat-extracted flour

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