STUDYING THE INFLUENCE OF THERMAL AND ACIDIC FACTORS ON EFFICIENCY OF THERMOACID COAGULATION OF PROTEINS IN THE PRODUCTION OF SOFT CHEESES

Topical issues of processing of meat and milk raw materials Pub Date : 2021-12-21 DOI:10.47612/2220-8755-2020-15-119-126
A. Podryabinkina, L. Bahdanava, I. Bahdanau
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Abstract

The article presents the results of research to study the influenceof thermal and acidic factors on the efficiency of thermoacid coagulation of proteins in the production of soft cheeses. It was determined that the greatest efficiency of coagulation is achieved when using coagulants with an active acidity of (2.37±0,02) units. The optimal coagulation temperatures for the studied types of coagulants have been determined. Also, in the course of the work, the dependence of the organoleptic characteristics of the cheese on the type of coagulant was established.
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研究热、酸因素对软质奶酪生产中蛋白质热酸凝固效率的影响
本文介绍了软质奶酪生产过程中热、酸因素对蛋白质热酸凝固效率影响的研究结果。经测定，当使用活性酸度为(2.37±0.02)单位的混凝剂时，达到最大的混凝效率。确定了所研究混凝剂的最佳混凝温度。此外，在工作过程中，建立了奶酪的感官特性与混凝剂的类型的依赖关系。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Topical issues of processing of meat and milk raw materials
Topical issues of processing of meat and milk raw materials
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