Technological parameters for the production of soft cheese depending on the linear origin of cows

Abstract

Relevance. One of the important products in the diet of Russian citizens is milk. In addition, it is not only a food product, but also a raw material for the dairy industry, from which a wide range of dairy products, including cheeses, is produced. Dairy cattle, in particular cows, are used for production. The study of the suitability of milk of a new genetic formation of the Middle Urals zone for cheese production is of both scientific and practical interest.The aim of the work is to study the influence of the linear origin of cows on technological parameters in the production of soft cheese and its quality.Results. As a result of the research, it was found that in the manufacture of «Adyghe cheese» according to GOST 32263 the best quality was a clot from the milk of cows of the Montvik Chieftain line. To obtain it, less calcium chloride and whey were spent than in the manufacture of cheeses from the milk of cows of other Holstein lines. In milk from cows of this line, the duration of operations for the formation of a clot and work with it, as well as for self-pressing, were shorter. The introduction of rennet improves the clot and reduces the duration of self-pressing, which has a positive effect on the quality of the product, the efficiency of using milk components, such as protein and fat, has increased. Cheeses obtained from the milk of cows of this group were distinguished by higher levels of fat in dry matter, fat and protein per 100 g of the product and better nutritional value.