Biotechnological Parameters of Semi Hard Cheese with a High Curd Scalding Temperature

The State Strategy for Improving Food Quality through 2030 promotes the principles of healthy diet. Cheese is a high-value dairy product with a wide variety of beneficial biological activities. Its unique diversity makes it inherent part of many healthy eating patterns. Expanding the range of cheeses is an urgent task that the domestic food industry has to tackle in order to meet the goals set by the State Strategy, i. e., improving food quality and safety. The research involved raw milk (State Standard GOST 52054-2003), milk-and-protein mix developed by Milkmix Universal (St. Peterburg, Russia), and starter-culture mix purchased from LACTOFERM (Italy), which served as the main biotechnological component to improve cheese quality, safety, and shelf-life. The work was carried out on the premises of the Federal Altai Scientific Center for Agrobiotechnologies (Barnaul, Russia). The experimental data underwent mathematical and statistical processing to reveal the optimal technological production parameters for a new sort of semi-hard cheese with a high curd scalding temperature. The article introduces the new formulation, chemical composition, nutritional profile, and energy value of the new dairy product. The technology was patented (RF No. 2800825).