Application of Microparticulates of Whey Proteins in the Technology of Semi-Hard Cheeses
This paper describes studies that confirm the possibility of using whey protein microparticulate in semi-hard cheese technology such as “Russian”. The introduction of a microparticulate into a normalized mixture changed its composition, which had a negative effect on the rennet coagulation process, increased the duration of coagulation and decreased clot strength. The relative value of the strength of the clot justifies the feasibility of using no more than 10% of the microparticulate in the composition of the normalized milk mixture. To obtain the standard duration of rennet coagulation, as well as condensation of the clot, the following technological parameters were proposed: clotting temperature 35°C, pH 6.4, the proportion of milk-clotting enzyme preparation 0.04%, calcium chloride - 40 g of anhydrous salt per 100 kg of normalized milk mixture. When forming a rennet, the particles of the microparticulate penetrate into its cells. In order to prevent microparticulate particles from entering serum, their average diameter should be in the range of 0.5 - 10 microns. The formation of the required range of microparticulate particle sizes is possible by a directed change in the technological parameters of microparticulation (temperature and intensity of mechanical stress). Based on data on the content of soluble nitrogen, the intensifying effect of microparticulate on the maturation of cheese is shown. The finished product was characterized by a higher mass fraction of moisture in comparison with the control. This fact, combined with a higher content of whey proteins, increases the yield of cheese. The developed technology of rennet semi-hard cheese “Russian” with a microparticulate whey protein allows you to replace some of the expensive raw components with a whey modification product, and therefore return the by-product to the main production.