Omsk, Omsk, Russian Federation
Omsk, Russian Federation
Omsk, Omsk, Russian Federation
Barnaul, Russian Federation
Semi-hard cheese possesses unique sensory and biological properties, which it an important part of healthy diets. Coagulation is the key stage of semi-hard cheese production because it determines the yield and quality of the finished product. This research tested enzyme preparation Lactoferm™ in the semi-hard cheese technology. The experimental cheese mass consisted of standardized milk with 2.9 % fat fraction fortified with 0.3 % Milmix Universal milk-protein mix. The enzyme occupied 3–5 g per 100 kg of the mix. The dose of calcium chloride was 30 g per 100 kg of the mix. The control sample contained 2.5 g of SG 50 rennet per 100 kg of the mix. The coagulation test involved a Reoplast 23 device at (27 ± 2) °C. While the mix was coagulating, the resulting clots were tested for tensile strength with a Reokon 2 device. The analytical dependencies obtained made it possible to construct rheograms of hardness indentation during coagulation. Other graphs were built to illustrate the effect of the enzyme share on pre-coagulation and coagulation time. The research revealed the effect of Lactoferm™ enzyme on the clot formation time in semihard cheese. The enzyme was able to coagulate standardized milk fortified with 0.3% Milmix Universal milk-protein mix.
semi-hard cheese, enzyme preparation, mixture coagulation, duration of coagulation, tensile strength of the curd
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