Biotechnology factors influence on formation of curd cheese quality indicators

Abstract

Considering the growing interest of the Russian society in fermented dairy products, in particular, cream cheese enriched with probiotic cultures and biologically active substances (BAS), it is relevant to conduct research aimed at scientifically justifying the choice of biotechnology of curd production as a raw material for cream cheese by studying the influence of biotechnological and technological factors on the formation of properties of the used curd. The generally accepted methods of qualitative prediction were used. The study of consumer opinion revealed the demand of Russian buyers for curd products enriched with BAS and probiotic cultures. The analysis of the regulatory documentation allowed us to form a set of mandatory requirements for the quality of curd cheese and the curd used, as well as a list of raw materials, biotechnological and technological factors required in the technology of curd cheese production. The study of the influence of each type of biotechnological and technological factors on the properties of the finished product has shown that in the biotechnology of enriched cream cheese it is necessary to use starter from pure cultures of lactococci or a mixture of lactococci and thermophilic lactic acid streptococci, acid method of coagulation of milk protein, whey separation by separation or ultrafiltration, introduction of BAS and flavoring fillers with cream in a separate method of normalization, as well as to exclude the use of milkclotting enzyme, and also to eliminate the use of milk-clotting enzymes. The results obtained are the basis for the development of new biotechnologies of curd cheese enriched with BAS and/or probiotic cultures.