Abstract
The paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the type of Adyheyskyy.The object of this study was milk whey, obtained from the thermo-acid settling of cheeses. To prepare the coagulant, it was treated in an electric discharge chamber with a current-conductive layer of magnesium or/and manganese granules manganese over 30...120 s.It has been established that the result of such a treatment of milk whey is the increased magnesium content, by 1.8 to 4 times on average, and the increased manganese content, by 1.5 to 3.8 times on average, depending on the treatment duration.It has been proven that it was characteristic, of all the examined samples, to demonstrate a natural growth of titrated acidity during fermentation. However, the samples enriched with mineral elements following the electrospark treatment over 30...60 s have shown a more intensive growth in titrated acidity. Similar results were obtained when using milk whey from cottage cheese. Although at the initial stages of fermentation (0...6 hours) the increase in acidity was somewhat slower, which has an objective explanation related to the effect of enhanced acidity of the starting whey (50...60 °T) on lactobacilli.It was established that the production cycle is significantly reduced in case of using the proposed technology of acidic whey-coagulant for making thermo-acid cheeses.There is also an increase in the utilization coefficient of technological equipment and its resources. A given technology does not require significant areas for the introduction of an innovative electro-physical technique, and, instead, given the reduced fermentation time, it contributes to reducing the number of containers involved in the preparation of coagulant.It has been established that the use of acidic whey, produced from raw materials enriched with magnesium and manganese, in the technology of thermo-acid cheese contributes to its enrichment with valuable mineral elements. It also provides for a more complete use of the protein potential of milk and, consequently, increases the thermo-acid cheese yield by 1.8...6.5 %
Highlights
The development of healthy food trends has resulted in the increased popularity among consumers of thermo-acid cheeses such as Ricotta, Ricotone, Mascarpone, Adyheyskyy, etc [1]
The results of research into the growth of acidity and the number of lactobacilli in the experimental samples of whey showed the possibility of a decrease in fermentation duration almost by 2 times as a result of the following: 1) preliminary treatment of milk whey before fermentation by electrospark discharges in a reaction chamber with a conductive layer of manganese granules over 60 s; 2) treatment of milk whey before fermentation in a reaction chamber with a conductive layer of magnesium granules over 30 s and further treatment in the chamber with a conductive layer of manganese granules over 30...60 s
It is noted that the use of acidic whey, produced from the raw materials enriched with magnesium and manganese, in the technology of thermo-acid cheese contributes to its enrichment with valuable mineral elements
Summary
The development of healthy food trends has resulted in the increased popularity among consumers of thermo-acid cheeses such as Ricotta, Ricotone, Mascarpone, Adyheyskyy, etc [1]. Production of soft thermo-acid cheeses has a series of advantages compared to the production of hard rennet cheeses, namely: it requires less consumption of raw materials, the raw materials are not subjected to specific requirements in terms of cheese making When they are produced, such technological operations as renneting the milk, clot cutting, setting the grain, maturing, are shortened. A promising direction to improve the technology of thermo-acid cheese is to find ways to intensify the production of acidic whey by creating in a fermented environment favorable conditions for cultivating lactic acid microflora This can be achieved by enriching milk whey with mineral elements that act as a nutritious medium for microorganisms, contribute to the growth of biomass of lactic acid bacteria and intensify the process of acid formation. It is a relevant task to study the impact of milk whey, enriched with these elements, on the process of fermentation and the quality of thermo-acid cheese
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