Physico-chemical basics and effective technological solutions in cheese production

Abstract

Health saving is the main state program and a priority direction of scientific centers in Russia and Kuzbass. One of the most important scientific tasks is the transformation of agricultural raw materials on the basis of new technological solutions for the creation of food products with desired functional properties. Its solution is connected with the basics of physicochemical, biochemical processes in the production of dairy protein products of increased biological value with immunomodulating properties. For this, changes in the components of raw milk were studied. Production practice convincingly shows that the quality of cheese depends on the content and composition of milk proteins. Particularly important are the physicochemical and biotechnological properties of whey proteins, as the main component of soft cheeses during thermal acid coagulation of milk. The purpose of the work was to study the practical foundations and patterns of technological regimes for the production of cheeses of various species groups. The following tasks were set to achieve this goal: to develop a biotechnology for the production of semi-hard and soft preventive cheeses based on prebiotics and study the physicochemical properties of the developed products. As research objects were selected, the most popular in the regions of Siberia (Tomsk region, Republic of Tyva) cheeses with high production efficiency. The composition and properties of raw materials, cheeses Gouda, "Byshtak"were studied. The main regularities of the organization of the cheese production process using thermoacid and rennet coagulation of milk proteins were studied with the rationale for rational modes of obtaining and processing the clot, further molding and pressing the cheese. The use of heating and holding milk with further cooling to the optimal temperature conditions for introducing bacterial starter cultures, increasing the biomass of bacterial cultures makes it possible to reduce production losses, increase the speed of physical and chemical processes, and obtain a functional dairy product. Expansion of the assortment of semi-hard cheeses, Tuvan national products through the production of a new group of cheeses of the "Byshtak"type with functional properties is an important direction in the development of the cheese-making industry in Siberia. The article proposes rational, efficient technological regimes for the production of cheeses of various chemical compositions based on innovative approaches in production schemes.