Determination of cheese suitability of milk and development of production technology of soft cheese ‘Academicheskiy’

Larionov, G. A.; Семенов, В.Г.; Mardaryeva, N. V.; Schiptsova, N; Lavrentyev, A; Checheneshkina, O. Yu.; Terentyeva, M G

doi:10.1088/1755-1315/604/1/012032

Cited by 3 publications

(1 citation statement)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Milk enters the laboratory in milk flasks. When receiving milk, milk flasks were washed outside with water, samples were taken and the quality of milk was determined [32,33].…”

Section: Discussionmentioning

confidence: 99%

Development of the technology of production of cheese ‘Suluguni’ for farms

Larionov

Kayukovab

Семенов

2021

IOP Conf. Ser.: Earth Environ. Sci.

Self Cite

View full text Add to dashboard Cite

The aim of the research is the development of a technology for the production of ‘Suluguni’ cheese for farms from milk of cows. Investigations of the chemical composition and physicochemical properties of cows’ milk were carried out using by ultrasonic method. It was found that the mass fraction of protein in milk is 3.19±0.02%, fat is from 4.32±0.06% to 5.07±0.08%. For the production of cheese, milk was standardized. The protein content in normalized milk is 3.37±0.02%, fat - 2.84±0.03%. The ratio of the mass fraction of protein and fat in normalized milk was 1.00:1.19. It was found that the milk of cows meets the requirements for raw materials for the production of cheese. We have developed a technology for the production of brine cheese ‘Suluguni’, which consists of the following operations: receiving milk, preparing milk for making cheese, fermenting, curdling and processing the curd, setting grain, drying, cheddaring, melting, forming a cheese head, salting, storing, transportation and sale of products. Cheese meets the requirements for organoleptic, physicochemical and microbiological indicators. The research results make it possible to recommend to farms the technology for the production of ‘Suluguni’ cheese with cheddaring and thermomechanical processing of the cheese mass.

show abstract

“…Milk enters the laboratory in milk flasks. When receiving milk, milk flasks were washed outside with water, samples were taken and the quality of milk was determined [32,33].…”

Section: Discussionmentioning

confidence: 99%

Development of the technology of production of cheese ‘Suluguni’ for farms

Larionov

Kayukovab

Семенов

2021

IOP Conf. Ser.: Earth Environ. Sci.

Self Cite

View full text Add to dashboard Cite

show abstract

Development of technology for the production of cheese “Caciotta” for farms

Larionov¹,

Kayukova²,

Schiptsova³

2023

Agrarnaâ nauka

View full text Add to dashboard Cite

Relevance. Russian farmers in recent years have begun to open small cheese factories. When meeting the requirements of production technology, farmers' cheeses are not inferior in quality to industrially produced cheeses. In this regard, the relevance of the development of technologies for the production of cheese in a farm is high. Research is aimed at developing a technology for the production of cheese “Caciotta” for farmers.Methods. The mass fraction of protein in milk was determined by the Kjeldahl method, the mass fraction of fat — by the acid method, the mass fraction of dry matter and dry skimmed milk residue — by the calculation method. The mass fractions of milk fat, protein, lactose, dry milk residue, dry skimmed milk residue, mineral salts, the amount of added water, density, freezing point, degree of homogenization, and temperature were determined by ultra-sonic method. Active acidity and titratable acidity, redox potential and temperature of milk were determined on a milk analyzer.Results. Under laboratory conditions, a technology for the production of semi-hard “Caciotta” cheese was developed, which is recommended for production on a farm.

show abstract

Reproduction of the technology for the production of “Rossiysky” cheese in laboratory conditions, depending on the quality of milk

Larionov,

Kayukova,

Yatrusheva

2024

Agrarnaâ nauka

View full text Add to dashboard Cite

Relevance. Dairy processing enterprises are expanding the range of dairy products with the introduction of production of various cheeses. Small producers have also become active in cheese production. In 2023, the decrease in the price and demand for raw milk had a particularly strong impact on collective (farmer) and personal subsidiary farms. This caused the need for milk processing in rural conditions. Our research is aimed at developing technology for the production of ”Rossiysky” cheese for peasants and farms.Methods. The Kjeldahl method determined the mass fraction of protein, acid method — the mass fraction of fat, calculated — the mass fraction of dry matter and skimmed milk residue, ultrasonic — the mass fractions of milk fat, protein, lactose, milk powder, skimmed milk residue, the amount of added water, mineral salts, density, freezing point, temperature, by the express method — active acidity.Results. The chemical composition and physico-chemical properties of raw milk were studied in winter and spring. It was found that the mass fraction of fat in milk reaches 4.31–4.65%. Mass fraction of protein is 2.92–3.02%. The ratio of milk fat to protein is 1.48–1.54, with the recommended norm being 1.1–1.25. Changes were made to the technological scheme for the production of “Rossiysky” cheese, taking into account the characteristics of the quality of milk and the equipment used in the conditions of peasants and farms. To obtain milk with the required protein to fat ratio, the mixture was normalized. “Rossiysky” cheese was produced from normalized milk. The quality of cheese in terms of organoleptic, physico-chemical and microbiological indicators meets the requirements of regulatory documents.

show abstract

Determination of cheese suitability of milk and development of production technology of soft cheese ‘Academicheskiy’

Cited by 3 publications

References 19 publications

Development of the technology of production of cheese ‘Suluguni’ for farms

Development of the technology of production of cheese ‘Suluguni’ for farms

Development of technology for the production of cheese “Caciotta” for farms

Reproduction of the technology for the production of “Rossiysky” cheese in laboratory conditions, depending on the quality of milk

Contact Info

Product

Resources

About