Abstract
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in HoReCa. The objects of the study were: Caliatta cheese — a semi-hard ripening cheese intended as the main raw material in the production of heat-treated cheese, as well as heat-treated «pizzacheese», subjected to freezing at temperatures of minus 14 ±2 °Cand minus 55 ±2 °Cand low-temperature storage at a temperature of minus 14 ±2 °Cfor 270 days, followed by defrosting at a temperature of 20 ±2 °C. To confirm the possibility of using the freezing technique in order to increase the shelf life of both the original cheese raw material and heat-treated cheese, their microbiological and physicochemical indicators were determined by standardized methods. Studies of structural and mechanical (rheological) properties were carried out on a Weissenberg rheogoniometer, recording changes in the elastic modulus (G’) and dynamic viscosity (h’). The length of the cheese thread, as one of the main functional properties of the «pizza-cheese», was assessed with a fork test after baking. Organoleptic characteristics were assessed by flavor, texture and appearance. Research results have shown that low-temperature storage of frozen cheese can be considered as a way to retard biological and physicochemical changes, which is a safe way to increase shelf life. Freezing cheese raw material increases the length of the cheese thread in proportion to the temperature and duration of the low-temperature storage. When obtaining heat-treated cheese from both unfrozen and frozen cheese raw material, a significant deterioration in the desired functional properties is observed. Thus, the receipt of heat-treated cheese from the original cheese raw material for further use in the production of pizza is justified only by economic feasibility. Freezing «pizza-cheese» at a temperature of minus 55 ±2 °C, made from unfrozen cheese raw material, ensures the preservation of functional properties and increases the shelf life up to 150 days.
Highlights
“pizza-cheeses” are the leading cheeses in terms of production growth, thanks to the development of the fast food system
Given the relevance of the problem, the purpose of this work is to study the patterns of change in quality indicators, including the functional properties of cheese raw material and heat-treated cheeses, frozen at different temperature conditions and subjected to longterm low-temperature storage, in order to extend their shelf life
At the first stage of the research, there was a study of the effect of freezing, followed by low-temperature storage and defrosting of cheese raw material on changes in microbiological, structural and mechanical, physicochemical, organoleptic and functional properties, both of the initial cheese raw material and heat-treated cheeses produced from it
Summary
“pizza-cheeses” are the leading cheeses in terms of production growth, thanks to the development of the fast food system. The product, called “pizza-cheese”, in its composition and manufacturing technology differs significantly from traditional types of cheese, being between two groups — “cheese” and “processed cheese”, and its safety and quality indicators, including functional properties, are defined as raw materials and technological modes of thermomechanical treatment. “Pizza-cheeses” form a special group of heat-treated cheeses (HC) as the main raw materials for which cheeses and other milk processing products, as well as food additives, are used. Heat-treated cheeses are produced by thermomechanical processing of raw materials at a temperature not higher than 72 ± 3 °C, which is the main distinguishing feature of the processed cheese production modes and ensures the formation of specific functional characteristics [1]. There is evidence that, as a result of freezing, the properties of the cheese raw material used for the production of processed cheeses can change significantly [2]
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