The development of technology of rickot cheese from whey, obtained using various coagulants

Abstract

The problem of obtaining and rational use of whey proteins in human nutrition today is solved all over the world, traditional methods are being improved and new, more effective ways of processing milk whey, aimed at maximizing the withdrawal and use of its proteins, are being developed. The aim of the research was to develop the technology of albumin cheese ricotta from serum derived by the action of various coagulants. The raw material for cheese production was serum. For the study, two samples of cheese (with a threefold repetition) were made: Sample 1 - using serum formed during the fermentation of proteins with the participation of citric acid (normalized mixture + enzyme + citric acid); Sample 2 – using serum formed during protein mixing with the direct introduction of the fermentation culture (normalized mixture + enzyme + culture + calcium chloride). Determination of organoleptic and physico-chemical parameters in samples of albumin cheese, obtained from the developed technology, was carried out immediately after manufacture. The study of organoleptic characteristics of cheeses showed a similarity of indicators in samples 1 and 2. In particular, it was stated that pure, fresh taste and smell, with a specific albumin flavor, without foreign flavors and odors. Consistency in 1 sample was homogeneous, creamy, in 2 samples it was tender, but with a slight splinting. The color of the cheeses was white uniform throughout the mass. The lower acidity in the sample 2, which was at 17 °T, whereas in the sample 2 was higher – 20 °T. This, in particular, is explained by the use of citric acid for coagulation. The changes of microbiological parameters in the raw materials during storage, which consisted in the growth of the number of mesophilic anaerobic and optional aerobic microorganisms in two samples of cheese, were established. Given the permissible level of the number of mesophilic anaerobic and optional aerobic microorganisms in cheese not more than 1 × 105 CFU/g, the shelf life of two samples of cheese for 5 days. Indicators of titrated acidity during storage were correlated with changes in the number of mesophilic anaerobic and optional aerobic microorganisms. The mass fraction of moisture in the samples of cheese in the process of their storage decreased.