MODERN TECHNOLOGY FOR HARD CHEESE FROM GOAT MILK

ABSTRACT

The article presents a scientific rationale for the relevance of using goat's milk for the development of semisolid cheese technology on its basis and expanding the range of cheese production. The results of experimental research and development of technological parameters for the production of semi-hard cheese, which is recommended for use in the organization of healthy diet of different age groups, due to its biological value and functional properties are presented.

АННОТАЦИЯ

В статье представлено научное обоснование актуальности использования козьего молока для разработки технологии полутвёрдого сыра на его основе и расширения ассортимента производства сыров. Приведены результаты экспериментальных исследований и разработки технологических параметров производства полутвёрдого сыра, который рекомендуется для использования в процессе организации здорового питания населения разных возрастных групп, благодаря своей биологической ценности и функциональным свойствам.

Keywords: whey, goat milk, semi-hard cheese, biological value, rennet enzyme.

Ключевые слова: сыворотка, козье молоко, полутвёрдый сыр, биологическая ценность, сычужный фермент.

Introduction. The interest of the population of all age groups to a healthy lifestyle is growing dynamically in the Republic, which is inextricably linked with both professional or amateur sports, fitness, and with the organization of a healthy diet.

Despite the current economic difficulties, the dairy industry is gradually developing. To meet the needs of the population for quality dairy products and, above all, natural domestic cheeses, at present some dairy companies are solving problems with raw materials by purchasing or creating their own dairy complexes. A step-by-step solution to the problems of technological modernization of milk producers affecting, among other things, the interests of processors (for example, participation in the purchase of milking or cooling equipment for the future supply of guaranteed volumes of raw milk of high quality) is also an effective approach [1].

In this case, the main goal of production is a comprehensive processing of raw materials into high quality and safe products at the lowest possible cost. This requires state-of-the-art technology:

• deep processing of raw milk on the basis of concentrating, fractionation and directed transformation of milk components;

• as much as possible to preserve national products and to continue to improve their technology;
• implementation of a modern quality control system for raw materials and end products;
• develop new technologies that allow both the use of non-traditional raw materials and the receipt of products with new consumer properties [2,5].

The main part

At various stages of experimental studies, dairy raw materials, milk mixtures, intermediate and finished products, a variety of ingredients, starter cultures, among others, were used as objects:

• raw goat milk according to GOST 32940-2014;

• natural raw cow's milk according to GOST 52054-2003 (as amended № 1, 2);
• bacterial starter for the production of dairy products according to GOST 34372-2017;
• enzyme preparations according to current regulatory documentation;
• natural rennet enzyme from the Danish manufacturer: Chr. Hansen, NATURENExtra 220. Natural standardized rennet of animal origin with chymosin and pepsin content of 95:5, made from natural rennet of calves of the highest grade;
• chymosinValiren 150 Granular is a microbial enzyme of non-animal origin, activity -150000 MCU/g;
• Ceska-Lase (Kalase) liquid rennet is a natural calf pepsin (rennet), producer in the Netherlands. Produced from the stomachs of selected calves, which were exclusively on a diet of milk and dairy products.Used to clot milk in the cheese industry;
• Ceska® CalciumCloride, liquid calcium chloride, used in the preparation of cheese, to improve the rennet clotting of milk. It reduces clotting time and increases clot density. Allows you to get a better cheese cloth, the manufacturer is the Netherlands;
• polysaccharide - citrus pectin SLENDIDtype 200;
• natural casein concentrate (NKC) according to the current regulatory documentation [3].

In the process of experimental work were used physico-chemical, biochemical, microbiological, standard, generally accepted methods of research. Determination of the nutritional and biological value of semi-hard goat's milk cheese was carried out in the laboratory of FGBUN "FIC nutrition and biotechnology".

Results and discussion

Statistical processing of the experimental results was performed using the computer program "Statistica 6.14".

Due to the fact that a large variety of cheeses is produced in different countries, it is extremely difficult to choose their classification. There is a simple classification of cheeses according to their composition [4], which is presented in Table 1.

Table 1.

The classification of cheeses according to their composition

Technology of hard and semi-hard cheeses has species features, the main of which is - the temperature of the second heating, the basis for the formation of the two groups of cheeses:

• with a low second heating temperature;
• with a high second heating temperature.

Since the production of cheese from goat milk is developing dynamically, the industrial production requires scientifically sound and practically tested technology, accompanied by technical or regulatory documentation.

The milk of Zaanen goats of Altai region was studied as a dairy basis for cheese production. The average statistical data on the physical and chemical parameters of goat milk are presented in Table 2.

Table 2.

The average statistical data on the physical and chemical parameters of goat milk

The results of determining the physical and chemical parameters of goat milk indicate that the selected raw materials meet the requirements of GOST 32940-2014 "Raw goat milk. Technical conditions" and TR CU "On the safety of milk and dairy products" (TR CU 033/2013).

Technological production process of semi-hard goat cheese, the parameters of the production of which are presented in Table 3, includes the receipt of raw materials in accordance with the current regulatory and technical documentation, reserving milk at a temperature of 8-12 ° C for 10-14 hours.

Ready milk after adding correcting ingredients is sent for pasteurization at 82-85 ° C and holding for 10-15 seconds, and then cooled to a clotting temperature of 36-38 ° C. Liquid CaCl₂  at the rate of 10 ml per 10 liters of milk mixture, liquid Kalase enzyme and LyofastMT 096 FET 10 UC starter are added to the cooled milk

Conclusion. As a result of analytical and experimental research the article provides scientific substantiation of relevance of development of innovative technology of semi-hard goat's milk-based cheese, which was first used in Uzbekistan. Experimentally defined biotechnological parameters of production of a new type of semisolid goat cheese with low temperature of second heating, for production of which normative documentation was developed and approved. The new type of cheese has high organoleptic characteristics, biological value and functional properties, as the starter contains probiotic cultures.

References:

1. Surovtsev V.N., Nikulina, Y.N. Problems of industry development in the context of declining consumption of dairy products. // Dairy Industry, - 2018, 4-6.
2. Asafov V.A., Kharitonov V.D. New technologies and the quality of dairy products. // Dairy Industry, - 2018, 39-41.
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4. Scott R., Robinson R.K., Wilby R.A. Cheese production: scientific basis and technology. // St. Petersburg: The Profession. – 2005, 28-31.
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