THE JUSTIFICATION OF THE RATIONAL CONCENTRATION OF CALCIUM CHLORIDE IN THE TECHNOLOGY OF SOFT PROBIOTIC CHEESES
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 2
Abstract
The paper presents the results of experimental studies on the determination of rational concentration of calcium chloride in the technology of soft probiotic cheeses in dependence on a milk pasteurization regime, synergetic properties, duration of sticky puddings formation and on a level of dry substance and protein in the serum. An increase of calcium ions concentration in milk contributes to syneresis, though the calcium level is purposefully increased with adding calcium chloride, which amplifies the syneresis, in milk which is intended for a cheese production. However the action of calcium chloride may be negative to the syneresis at a certain pH level and at high dosages, especially in the case of a prolonged exposure of a clot before cutting. It was proven that for a soft probiotic cheeses production it is expedient to use an temperature increase of milk pasteurization – (85 ± 1)oС with an excerpt of 2...3 minutes and an increased mass fraction of calcium chloride – 40...45 g/100 kg of milk.
Authors and Affiliations
Д. М. Скрипніченко, Н. О. Дец, Л. О. Ланженко
Keywords
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