PROCESSING OPTIMIZATION OF CRAFT CHEESE CAMEMBERT TYPE

Abstract

The article substantiates the technology of craft cheese Camembert type with the use of goat milk and dried plant products for restaurants implementation. Differences in the biological value and technological properties of goat and cow milk were analyzed. It is shown that goat milk contains more protein, fat, lactose, potassium, calcium, magnesium and iodine in comparison to cow milk. The density of goat milk is about 1.033 g∕cm3, while for cow milk this indicator varies within 1.024 and 1.037 g∕cm3. Goat milk compared to cow milk contains more retinol, thiamine, ascorbic acid and less such an allergens as αs1-casein and α-lactoalbumin, that proofs an increased biological value of goat milk. Using the methods of experimental and statistical planning, a quadratic model was obtained that adequately describes the dependence of the cheese hardness parameter on the the milk fermentation temperature and the dosage of goat milk in the recipe of Camembert type cheese. As a result of the minimization of the cheese hardness parameter according to the obtained model, it was determined that the of goat milk should be added in the recipe of craft cheese Camembert type in an amount of 35.6% of cow milk content, and the fermentation of milk should be carried out at a temperature of 36°C. These parameters allow to obtain cheese with the hardness of 13.2%. A technological scheme for the production of craft cheese Camembert type was developed, that attaches mixing of goat milk and cow milk, fermentation of milk at a temperature of 36°C, as well as the addition of dried plant products, such as thyme, rosemary and tomatoes at the stage of a clot processing . Based on the results of the evaluation of the organoleptic quality indicators of the cheese, it was found that it has the correct shape, rich and balanced taste, as well as a soft and delicate consistency, which allows to recommend it for implementation into restaurants production.