Accelerated Cream Cheese Technology Development with Combined Acidification

Abstract

Сream cheese is a variety of fermented milk cheeses. In its production a man formed the cheese mass by the acid-rennet coagulation. Traditional technology implies a long process of obtaining a clot and its separation from the serum, which is due to the slow increase in the milk mixture acidity. The research aim is to reveal the milk mixture fat impact on the fermentation process dynamics and the quality indicators of cream cheese with combined (sourdough and gluconic acid) acidification. The thesis concerns the technology of soft cream cheese obtained by the combined acidification along with acid-rennet clotting. While the mix fermentation richness increasing, the decrease rate in active acidity grows. The active acidity is lower in samples with an increased mass fraction of fat in both cheese and whey compared to lower fat samples. The active acidity of cream cheese ranges from 4.25 to 4.40 pH units. The use of cream cheeses of a normalized fat mass fraction up to 6–8 % of the milk mixture in the technology, the gluconic acid solution introduction into the mixture first to obtain 6.0 pH units of the milk mixture with subsequent introduction of a starter culture of mesophilic Lactococcus enables to accelerate the acid-rennet clot process in a cheese bath. Cream cheese has a soft smearing consistency, a pronounced sour-creamy taste. It has high organoleptic and physico-chemical characteristics defined by constancy from one production process to another in accordance with the selected technological parameters. A man recommends cream cheese for the HoReCa sector, as well as households.