Semi-hard Cheese Research Articles

Влияние белкового концентрата на качественные показатели козьих сыров

Purpose. To determine the effect of sunflower protein concentrate on the amino acid composition of cheeses made on the basis of goat's milk. Materials and Methods. In the conditions of the complex analytical laboratory of VRIMMP, 3 samples of semi-hard cheese were produced, one of which was a control without additives and 2 – experimental (No. 1 and No. 2) with a percentage of protein concentrate of 1.0 and 2.5% of the total weight of the cheese. Cheese samples were produced using traditional technology in accordance with GOST R 52686-2006. The active acidity of the samples was monitored using a portable pH meter testo 206-pH2 with the function of determining pH and temperature. The protein content was studied using an analyzer based on the Kjeldahl method. Indicators of the mass fraction of fat were determined using glass butyrometers type 1-6 according to GOST 5867-90. The mass fraction of moisture was determined by drying the sample in calcined sand at a temperature of 103°C. Analysis of the amino acid composition of the finished samples was carried out on a Kapel 105M analyzer (Lumex LLC, St. Petersburg, Russia). Results. The protein content in cheese sample No. 1 is 1.4% higher than in the control, and the content of this indicator in sample No. 2 exceeds the control by 2.8%. The amino acid composition in the samples in which protein concentrate was introduced into the recipe exceeds the content of this indicator in the control sample, which indicates a beneficial effect of the introduced component on the nutritional value of the finished product. The moisture content in the experimental samples decreased compared to the control due to the introduction of the additive and an increase in dry matter: in sample No. 1 – by 1.42%, and in sample No. 2 – by 2.86%. A slight increase in fat was found in cheese samples No. 1 and No. 2, but the indicator was within the normal range, which corresponds to this type of product. Conclusion. The use of goat milk as a raw material for the production of various types of cheeses is a promising direction for dairy producers food products. Rich composition makes goat's milk an indispensable food product for both children and adults. Compared to the milk of other animals, goat's milk is easily digestible, has hypoallergenic properties, due to which it is in high demand among people watching their diet or suffering from various types of food allergies. The conducted research and obtained data indicate the prospect of using this type of raw material as a complete base, and the use of protein concentrate in the production formulation will allow to obtain an enriched product with increased protein content.

Development of an Assortment of Semi-Hard Cheese with the Addition of Za`'Atar as a Functional Ingredient

Migrating through a healthy diet is a must. Including in the daily diet as high a percentage of functional foods as possible must be a priority for the population. Za`atar is a mix of herbs rich in bioactive compounds that possess beneficial properties for the human body.(Khalil, și alții, 2022)The present study aims to diversify the assortment range of cheeses by obtaining a semi-hard cheese matured in za`atar. In this study, the sensory and physico-chemical effects of za`atar on semi-hard cheese during the ripening period, when za`atar is used as a coating for cheese pieces, were addressed. The ripening period of the semi-hard cheese was 40 days, and the analyses were performed on the first day, in the middle of the period, and on the last day, by comparison with a classic semi-hard cheese (without addition) produced under similar conditions. Very good results in terms of sensory analysis using a non-numerical method were obtained by cheese with za`atar coating, especially from the second part of the ripening process. Adding a coating of za`atar to the surface of the cheese does not change much the physicochemical parameters of the cheese.

Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese.

This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56%, a protein-to-fat ratio of 2.9 and pH 5.1, were manufactured and analyzed throughout ripening. The experimental factors were the salting method (brine- or dry-salting), the salt content (control- and reduced-salt) and the ripening temperature sequence (11 or 18 °C at the 3rd and 4th week). Brine-salted cheese exhibited significantly more adequate (p < 0.05) textural and organoleptic characteristics compared to its dry-salted counterpart, i.e., lower hardness, gumminess and adhesiveness, with higher lightness and flavor scores. The mean salt reduction from 2.1 to 1.6% exhibited significant effects (p < 0.05), i.e., increased moisture and MNFS, decreased hardness, gumminess, chewiness and adhesiveness, and increased lightness and meltability of cheese without affecting the microbiological stability or impairing the organoleptic parameters. Ripening at 18 °C at weeks 3-4 significantly increased (p < 0.05) proteolysis and concentrations of lactic and citric acid without affecting meltability, textural or organoleptic features. In conclusion, brine-salting, salt reduction by 20% and the elevation of temperature at a particular ripening period improved the characteristics of this type of reduced-fat sheep milk cheese.

Роль липолитических ферментов в улучшении органолептических показателей низкожирных сыров

Lipolytic enzymes can improve the sensory profile of low-fat cheeses. In this study, bovine lipase improved the flavor of semi-hard cheese with a 30.0% fat mass fraction.

Биотехнологические параметры полутвердого сыра с высокой температурой второго нагревания

The State Strategy for Improving Food Quality through 2030 promotes the principles of healthy diet. Cheese is a high-value dairy product with a wide variety of beneficial biological activities. Its unique diversity makes it inherent part of many healthy eating patterns. Expanding the range of cheeses is an urgent task that the domestic food industry has to tackle in order to meet the goals set by the State Strategy, i. e., improving food quality and safety. The research involved raw milk (State Standard GOST 52054-2003), milk-and-protein mix developed by Milkmix Universal (St. Peterburg, Russia), and starter-culture mix purchased from LACTOFERM (Italy), which served as the main biotechnological component to improve cheese quality, safety, and shelf-life. The work was carried out on the premises of the Federal Altai Scientific Center for Agrobiotechnologies (Barnaul, Russia). The experimental data underwent mathematical and statistical processing to reveal the optimal technological production parameters for a new sort of semi-hard cheese with a high curd scalding temperature. The article introduces the new formulation, chemical composition, nutritional profile, and energy value of the new dairy product. The technology was patented (RF No. 2800825).

Possibility of using natural cheeses for pizza production

The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw material to produce pizza. Cheeses were produced in the research-and-development shop of the All-Russian Scientific Research Institute of Butter- and Cheesemaking (VNIIMS) and purchased in the retail chain. Sensory indicators (taste and odor, consistency, appearance) and functional properties (shreddability, meltability, blistering, free oil release, browning, stretchability) of cheeses from various groups were assessed by 100-point scale for assessing cheeses for pizza developed in VNIIMS. Shreddability was determined before baking by grinding a cheese sample chilled to a temperature of 4 ± 2 °C using a kitchen food grinder. Cheeses were baked at a temperature of 200 ± 5 °C for 12 min. Meltability was determined by changes in the cheese diameter after high-temperature treatment and stretchability by the “fork test”. It has been found that physico-chemical, structural-mechanical and biochemical indicators of cheeses used as a raw material affected sensory characteristics and functional properties of the final product after baking. The correlation between the fat content, protein mass fraction and active acidity of cheeses and functional properties such as meltability, free oil release, stretchability and shreddability was confirmed with statistical significance. The highest correlation was noted between shreddability, mass fraction of total protein and consistency (correlation coefficients were 0.74 and 0.76, respectively). However, none of the studied cheese types corresponded to the full extent to the targeted functional properties. To produce pizza, it is preferable to use cheeses with cheddaring and thermal-mechanical processing of cheese mass as well as unripened semihard cheeses with low temperature of the second heating that are molded from a layer, and semihard cheeses with high temperature of the second heating.

Effect of Biobased Cling Films on Cheese Quality: Color and Aroma Analysis for Sustainable Food Packaging.

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector.

Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese

Alkaline phosphatase (ALP) is a native raw-milk enzyme used in many countries as the standard assay for rapidly validating the milk pasteurization process. Due to the increased restrictions on the production or import of cheeses produced from unpasteurized milk, ALP activity (<10 mU/g) in cheese was measured as a simple and reliable method to check proper milk pasteurization in cheese for both safety inspection and trading controls. In Sicily, the artisanal cheesemaking of the Protected Denomination of Origin (PDO) semi-hard cheeses made with raw sheep's milk, includes the cooking of the curd, after the whey separation, in the wooden vat under hot Scotta-whey (≥80°C), for 3 to 4 h and finally is left to cool at ambient temperature. Thus, the temperatures adopted during cheesemaking may inactivate the ALP enzyme. To this purpose, the aim of this study was to demonstrate how different temperatures of Scotta-whey (T35, T60, T70, T80, T90, and T100) used during the second cooking of Pecorino cheeses after molding for 3 h, influence the ALP activity in fresh and 3-mo aged cheese, both at core and outside. The results highlight that the rate of reduction of ALP was greater with increasing temperature of the second cooking, in particular for T 80°C curd indicating that the use of Scotta-whey >80°C, could be a breakpoint able to reduce the ALP activity to <10 mU/g values. Different effects between the core and the outside portions of the experimental cheeses were found, with a decrease in ALP activity more on the outside than in the core portions, both in fresh and 3-mo aged cheeses, for T80, T90, and T100 treatments. Care must be taken in using the ALP to control the use of pasteurized milk in the production of PDO cheeses without considering the cheesemaking processes, such as the second cooking, which could be equal to pasteurization and an adequate interaction time/temperature can reduce the ALP activity to values comparable with cheeses produced with pasteurized milk.

The effect of fresh or frozen black truffle Tuber aestivum on ripening and sensory quality of semi hard cheese

The use of truffles in food is primarily based on their pleasant smell to the consumer, to achieve this effect, artificial flavours are usually added. Considering that truffles have not only a hedonistic effect on consumers, this work aims to investigate the characteristics of semi hard cheese, using fresh or for three months frozen truffles without adding artificial flavours, as well as their influence on proteolytic changes during ripening and the sensory quality. Six experimental Gouda type cheeses were prepared: control without truffles; with fresh truffles sterilized in autoclave; with fresh truffles flambéed on burner; with frozen truffles sterilized in autoclave; with frozen truffles flambéed on burner; with addition of artificial flavoring agents. The chemical composition and proteolytic changes of the cheese, microbiological status and sensory evaluation during the three months of ripening were studied. The chemical composition did not differ significantly, but truffles significantly affect the biochemical processes of cheeses ripening. Addition of flambéed fresh or frozen truffles in cheeses, accelerate ripening processes, where the ripening index (25.03%–25.16%) was significantly higher in these cheeses than in the others (14.25%–15.81%). A 1 log unit higher number of lactic acid bacteria was also found in these cheeses and their sensory quality were excellent with ratings 98.08% and 95.41% of the maximum possible quality. It was shown that addition of flambéed fresh or frozen truffles, can be used, resulting in a completely natural cheese with pleasant odor, without the addition of artificial flavours.

Impact of media culture, freeze-drying and storage conditions on preservation of Lacticaseibacillus paracasei 90: Viability and metabolic potential as a secondary culture in semi-hard cheese

Freeze-drying is the main process used to preserve lactic bacterial cultures at an industrial level; however, their viability and metabolic activity can be affected not only by the process per se but also by storage conditions. This study investigated the effect of freeze-drying and long-term storage (14 months) on the viability and metabolic activity of Lacticaseibacillus paracasei 90 (L90) grown in three culture media. The freeze-drying process did not influence its culturability and viability, regardless of the culture media used. The storage of the freeze-dried cultures at room temperature had a negative impact on viability, culturability and its ability to grow and acidify milk. However, L90 was able to withstand a long period of storage at low temperatures (14 months, 4 °C) and keep the technological features desirable of a ripening culture. Overall, the results demonstrate the robustness of this strain as a secondary culture in the food industry.

Influence of marine algae (Schizochytrium sp.) supplementation, ripening and vacuum packaging on goat cheese composition and fatty acid profile

The effect of diet (marine algae – MA; control – C), time of ripening (2 days, 4 and 8 weeks) and vacuum packaging on the composition and fatty acid (FA) profile of semi-hard cheese were evaluated in this study. Twenty-eight Alpine goats were housed indoors and randomly allocated to two groups: control group (C) was fed by 1500 g alfalfa hay and 600 g concentrate (n = 14); experimental group (MA) was fed by the same feed as C group supplemented 10 g/head/day Schizochytrium limacinum (n = 14). The study lasted 45 days, when milk samples were taken the last 10 days for their processing and analysis. Cheese samples (C: n = 15; MA: n = 25) were prepared from bulk milk from both groups and ripened. On day 2 of ripening, ten MA cheese samples were vacuum packed in foil. The semi-hard cheese samples were collected at 2nd day, then 4th and 8th weeks of ripening period. The MA supplementation did not significantly affect the composition of the milk. However, the MA supplementation had a significant (p < 0.05) effect on chemical composition of cheese, with the exception of fat content and fat content in TS. The supplementation of MA significantly (p < 0.05) increased the contents of DHA and rumenic acid in the cheese samples (MA group: 0.18 and 0.34 g/100 g, C group: 0.0 and 0.30 g/100 g of fatty acids (FA), respectively). The MA supplementation had a significant (p < 0.05) effect on contents of all odd- and branched-chain fatty acids in cheese, with the exception of C9:0. The ripening had significant (p < 0.05) influence on the rumenic acid (c9t11 C18:2) and alpha-linolenic acid (C18:3) content in the cheese. Vacuum packaging (VP) had a significant (p < 0.05) effect on the contents of fat, fat in TS and TS in cheese, while their contents were in all cases higher in unpackaged cheese. The VP also had a significant (p < 0.05) effect on the contents of most of monitored FAs in cheese.

ANALYTICAL REVIEW OF BIOTECHNOLOGICAL PROBLEM OF UKRAINIAN HARD CHEESES

An analytical review of the biotechnological process of production of various hard and semi-hard cheeses in the EU and Ukraine, as well as domestic recipes of fermented cheeses for production at craft cheese factories and at home, was conducted. An analysis of the conditions of the key stages of production, including fermentation, coagulation and ripening, was carried out. The composition and type of lactic acid bacteria in sourdough for fermented cheeses, as well as enzymes for fermentolysis and coagulation of milk casein, were studied. As a result of a complex study, a total of 73 types of hard and semi-hard cheeses were analyzed: 35 recipes of the New England Cheesemaking Supply Company by Jim Wallace; 30 production processes of hard and semi-hard cheeses from the EU; 8 technical conditions of hard cheeses of Ukrainian producers. It is shown that the prospects for optimizing the development of new types of hard and semi-hard cheeses in Ukraine are mainly related to the regulation of the time and temperature of fermentation, cooking and ripening of cheeses, as well as the expansion of the biodiversity of the primary and secondary microbiome of starter cultures to improve the taste and aroma of the ready-to-use product. Purpose: to analyze the fermentation process and recipes for the production of hard cheeses in Ukraine with the main world samples, to compare the composition and type of lactic acid bacteria in industrial and craft starters, as well as the types of enzymes for fermentolysis and casein coagulation of milk, in order to optimize production to improve the taste and aroma of ready-to-use product. Materials and methods. Methodical analysis and abstract-logical method for summarizing the evaluation criteria of the biotechnological process of various hard and semi-hard domestic cheeses with world samples according to recommendations, requirements and standards with the development of patents, technical conditions of their production in the EU and Ukraine; DSTU 6003 (Solid cheeses); New England Cheesemaking Supply Company cheese recipes by Jim Wallace. The obtained data were processed by methods of statistical analysis, systematization, comparison and generalization of information. Results. In this study, the documentation was examined and the data of standards, regulations, requirements and recommendations regarding the biotechnology of hard and semi-hard cheeses were analyzed, an analysis of the market of hard cheeses and the peculiarities of the fermentation process of their production was carried out with the determination of critical points and key stages of production using industrial deposited fermentation producers and protein enzymes coagulation and biodiversity of lactic acid bacteria in sourdoughs for fermented cheeses at world productions, with an assessment of the prospects for developing new and improving the biotechnology of Ukrainian benign and safe hard cheeses for healthy nutrition.

Microbial Ecology of Pecorino Siciliano PDO Cheese Production Systems

Pecorino Siciliano PDO is a semi-hard cheese that is produced in wooden vats using raw sheep’s milk and its associated autochthonous microbial community. In the present study, we evaluated the microbial ecology of the milk, curd and whey from five Pecorino Siciliano PDO-producing farms in Sicily using a combination of metagenomic and microbiological approaches. We present an overview of the species and strain-level diversity of dairy lactococcal and streptococcal isolates using established genotyping tools and compare the lactic acid bacterial populations present in samples from these farms. Whole genome sequences of representative isolates of Lactococcus spp. and Streptococcus thermophilus were elucidated and the genetic diversity of the strains was established through analysis of predicted phage-resistance systems and prophage-associated regions. The analysis revealed farm-specific dairy lactococcal and streptococcal isolates that possess diverse genotypic features including newly described phage-resistance systems.

EVALUATION OF BIOGENIC AMINES IN GOAT AND SHEEP CHEESES OF SLOVAK ORIGIN

Goat cheese and sheep cheese can offer a range of unique flavors and potential health benefits, making them popular choices among cheese lovers. Both types of cheese contain biogenic amines, which are naturally present in many types of food. The purpose of this study was to assess the levels of the seven most commonly occurring biogenic amines in semi-hard and hard goat and sheep cheeses intended for the Slovak market. The HPLC-DAD method with pre-column derivatization using dansylchloride was employed for the analysis of the hard and semi-hard cheese samples. The presence of biogenic amines was confirmed in all cheese samples, with total levels ranging from 14.4 mg.kg-1 to 1322 mg.kg-1. The most abundant compounds found in the samples were tyramine and tryptamine, followed by 2-phenylethylamine and spermine. Histamine was present in 54.5% of the samples, but its concentration did not exceed 68.7 mg.kg-1. Statistically significant differences in the levels of individual biogenic amines were observed between goat and sheep cheeses, except for spermidine and spermine.

Some properties of semi-hard cheese made from cow’s and goat’s milk

Goat's milk has been among the priority milk in consumer preferences, in recent years. It is an excellent food for children and adults due to its chemical composition and functional properties, and it can be easily consumed by individuals with cow's milk allergy. In the study, semi-hard type cheese was produced from cow’s and goat’s milk. Acidity, pH, fat, dry matter, ash, water activity, salt, color, protein, yield, organic acid and textural properties of cheeses were investigated. As a result of the analysis, it was determined that the titration acidity (% lactic acid), ash, total protein and value of cheese produced from goat's milk were higher. In terms of color, goat's cheese has a more matte appearance than cow's cheese, a* values are higher in semi-hard type cheese produced from goat's milk, and b* value is lower. The study determined that the firmness value of cheese produced from cow's milk was higher than that of goat cheese. In the study, 6 organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid and succinic acid) were determined. Formic, succinic and tartaric acid amounts were found higher in cheeses produced from goat milk. It was determined that the lactic acid level was designated the highest organic acid in cheese produced from both milk types. Cheeses produced from goat milk are more appreciated in terms of cross-sectional appearance and taste in sensory analysis. It is thought that semi-hard type cheeses can be produced from goat's milk can be an alternative to cheeses produced from cow's milk.

Chemical, textural and organoleptic characteristics of Greek semihard goat cheese made with different starter cultures during ripening and storage

The present study investigated the cheesemaking technology of a semihard cheese made from goat milk and evaluated the influence of two starter cultures, the first consisting of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Streptococcus thermophilus and the second of Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis, Str. thermophilus, and Lactobacillus helveticus. The cheesemaking technology included milk pasteurisation, starter culture incubation, milk clotting with liquid rennet, pressing and salting in brine, ripening and storage for 180 days. The composition, proteolysis, lipolysis, volatile compounds, antioxidant activity, organoleptic and textural properties of the cheeses were determined. The results showed that using the present cheesemaking technology, first quality semihard cheeses were produced, as defined by the Greek legislation (i.e., maximum moisture content 45% and minimum fat-in-dry matter content 40%). All cheeses received high scores during organoleptic evaluation. Both starter cultures can be used for its cheesemaking.

The total eye volume of cheese is influenced by different fat-levels

The impact of fat content in cheese on eye formation was investigated. Observations in practice have shown that fat-reduced cheeses tend to have more eyes than equivalent full-fat counterparts. A semi-hard cheese with CO2 production through citrate catabolism by Lacticaseibacillus paracasei and a hard Swiss-type cheese with CO2 production by Propionibacterium freudenreichii were produced with different fat content. Four different fat-in-dry-matter levels (∼100 to ∼480 g kg−1) were applied to the semi-hard cheeses and three (∼330 to ∼560 g kg−1) to the hard cheeses. The direct influence of the fat content on eye formation was distinguished from the consequentially altered cheese composition on bacterial fermentation (i.e., on CO2-production). An increasing fat content had a significant (p <0.05) inhibitory effect on relative eye volume in semi-hard and hard cheeses by increasing the capacity of the cheese matrix to solubilise more CO2.

Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe

Sensory experiences of plant-based (PB) food alternatives play a crucial role in the acceptance and, thus, growth of this market. To facilitate improvements and to better direct the PB food product development, it is important to identify potential gaps in consumers' sensory-based cognition between currently available and their ideal version of PB food and beverage alternatives. Sensory benchmarking of PB alternatives to chicken, beef, semi-hard cheese, cream cheese, yoghurt and milk was studied via (part 1) a sensory vocabulary development and, subsequently, (part 2) an online survey (n = 416–1829) in Central, Western and Northern European countries using the rapid sensory descriptive method Rate-All-That-Apply. For the PB milk and yoghurt categories, consumers demanded only minor sensory modifications, specifically, towards a less beany and sweet taste. In addition, PB milk and yoghurt alternatives received high liking scores (7.1 and 7.0 out of 9, respectively). Lower liking scores were reported for PB semi-hard cheese alternatives (5.3 out of 9). Sensory improvements of PB semi-hard cheese alternatives should be directed towards more cheese-like, less artificial and less bland attributes. For PB beef alternatives, the products in the category should have a more umami taste and beef-like taste and odour. A more chicken-like taste, texture and odour is desired for PB chicken alternatives. A more balanced, cheesier, less artificial taste and odour is desired for cream cheese alternatives. These findings provide strategic insights to direct the product development of PB food alternatives, which constitutes a pathway for creating new market opportunities considering consumer demand and sensory preferences.

Study of the possibility of producing semi-hard cheeses from frozen goat’s milk

The article presents the results of a study of the quality indicators of semi-hard cheeses produced from defrosted goat’s milk. Natural and defrosted goat’s milk, semi-hard cheeses with a low temperature of the second heating were used as objects of research. Studies of defrosted goat’s milk were carried out after 6±1 days of its storage at a temperature of minus 18°C and subsequent defrosting at a temperature of 37±2°C for 60 minutes; natural goat’s milk — after storage for 24±12 hours at a temperature of 4±2°C. It was found that milk freezing and its subsequent defrosting did not affect the chemical composition of milk and the total content of microorganisms, but the number of somatic cells decreased. Cheeses were produced according to the traditional technological scheme of semi-hard cheese using a bulk mesophilic-thermophilic bacterial starter culture. There was no significant effect of the freezing process of goat’s milk on its technological properties: the duration of curd formation in both variants was (30±1) min, the duration of processing of cheese grain was (90±2) min. The level of syneresis was (55±2)% in the control, (55±6)% — in the test versions and was in the range of error of the method. The degree of transition of dry matter to whey was: in the control — (7.26±0.21)%, in the test — (7.21±0.32)%. It was found that there were no differences in the degree of proteolysis in cheeses during ripening. The values of the acidity the content of available fat in the cheeses of both variants was comparable. The organoleptic characteristics of cheeses at the standard age of 60 days had similar characteristics, both in terms of the degree of intensity of the cheese taste, and in the taste notes of “zest” and “spice”, typical of goat’s milk cheeses. The cheese texture of both variants was characterized as “homogeneous, moderately dense”. It has been established that the process of freezing goat’s milk does not reduce its cheese properties and the qualitative characteristics of the semi-hard cheese produced from it.

Influence of different milk-clotting enzymes on the process of producing semihard cheeses

The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme) on the duration of milk coagulation and processing of cheese curd, as well as on the composition of whey and fresh cheeses in the manufacture of semihard cheeses, at an introduction dose of MCE of 1,500 to 6,000 IMCU per 100 kg of milk. Increasing the MCE dose from 1,500 to 2,000–3,000 IMCU/100 kg of milk leads to a decrease in the coagulation duration by an average of 20 min (p&lt;0.05). A further increase in the MCE dose to 5,000–6,000 IMCU/100 kg of milk does not lead to a reduction in the coagulation duration. With equal introduction doses, MCE brands of Fromase and “Pepsin” show greater losses of fat (by 0.15–0.60%) and dry matter (by 0.30–0.50%) in whey than MCEs of Naturen brands, Chymax Extra and Chy-max Supreme. Cheese variants made using different types and doses of MCEs did not have statistically accurate differences in the content of dry matter, fat, protein, salt and pH (p&gt;0.05). The use of MCEs of Naturen, Chy-max Extra and Chy-max Supreme brands at a dosage of 5,000–6,000 IMCU/100 kg of milk gives an average of 1.5% higher actual cheese yield compared to MCEs of the Fromase and “Pepsin” brands at an introduction dose of 1500 IMCU/100 kg of milk.