Investigation of the Effect of Technological Processing on the Quality of Goats Milk Cheese
Matibayeva А. Jetpisbayeva B. Zhexenbay N. Izteliyeva R. Kuzembayeva G. Abdiyeva K.
April 2022Enviro Research Publishers
Current Research in Nutrition and Food Science
2022#10Issue 1213 - 220 pp.
In this article, the possibility of using goats milk in the production of cheeses is investigated and justified. In order to improve the functional and technological properties of cheeses, the influence of technological processes on the quality indicators of cheeses has been studied. Taking into account the conducted research and practical experience, it is advisable to carry out the maturation of thermized goats milk at 65 °C, followed by its pasteurization at 72-75 °C. The use of partial salting of cheese in grain in an amount of 0.5-0.7 kg of table salt per 100 kg of milk increases the moisture content of the product by 2.2-2.8%, provides a more uniform salting of cheese heads and reduces the duration of salting by 1-2 days. Reducing the duration of salting, maturation in brine and carrying out brine-free storage of cheeses helps to reduce the content of sodium chloride to 4-5% versus 6-7% in control. Thus, it was found that reducing the duration of salting brine cheeses in brine 20-22% concentration to 4-5 days instead of 20-30 and carrying out without brine maturation increases the moisture content in the finished product by 2.5-3.5% and reduces the salt content by 2.0-2.5%, which intensifies the process of cheese maturation. Production modes have been optimized and the expediency of using bacterial starter culture and a preparation for brine cheeses consisting of salt-resistant strains of mesophilic lactic acid streptococci and L. casei sticks has been proved. This makes it possible to intensify microbiological and biochemical processes and accelerate the maturation of cheeses by 2 times.
Functional Properties , Goat Milk , Milk Processing , Nutritional Value , Technology
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Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Almaty, Kazakhstan
Department of Food Technology
Department of Technology of Bread Products and Processing Industries
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