Physico-chemical parameters of control (С) and experimental (Е.1) lots of cheese
"Road" with the use of control and experimental types of leaven are shown in Table. 3
Table 3 Physical-chemical indices of two lots of cheese "Road"
Indicator
Research results
С
Е.1
Mass fraction of fat relative to dry cheese substance, %
20.0±1.0
20.7±1.0
Mass fraction of protein, %
3.66±0.2
3.61±0.2
Mass fraction of moisture, %
78.3±0.3
79.0±0.3
Mass fraction of cooked salt, %
1.5±0.01
1.5±0.01
Active acidity, pH unit.
4.25±0.01
4.45±0.01
Titrated acidity, °Т
69±3.45
65±3.25
The cost of skim milk with a mass fraction of dry skim milk
residue for the production of 100 kilograms of cheese, in tonnes
9.43±0.47
10.42±0.52
Output of cheese from and 100 kilograms of skim milk, kg
10.60±0.55
9.60±0.53
Data tab. 3 indicate that the mass fractions of fat, protein and moisture in the
experimental sample (Е.1) of the "Road" cheese produced with the use of fermentation
enriched increased by 0.7%, 0.3% and 1.0% (P ≥ 0,95), respectively, relative to the
control.
At the same time, its titratable acidity decreased, and the active increased by 4 °
T and 0.2 pH units. (P ≥ 0.95), respectively, relative to the control (with leaven made
according to the traditional technology). Reduced titrated acidity of the experimental
batch (Е.1) of soft cheese contributed to improving its taste and smell. The presence of
a larger mass fraction of moisture in the experimental batch (Е.1) of the "Road" cheese,
due to a greater than 0.2% by weight of the total protein. This is due to an increase in
the density of the bunch in the experimental batch of goat's soft (Е.1) cheese and to a
decrease in the losses of the constituent parts of the bunch with sucrose serum
compared with a similar indicator in the control batch (С) of goat's grain cheese.
The yield of the experimental batch (Е.1) of cheese from 100 kg of goat skim milk
using the experimental type of leaven compared to the control indicator (С) of the goat's
soft cheese (with a known kind of leaven) was higher by 1.1 kg, which is 1% (P ≥ 0.95).
The results of the study of the fatty acid composition of the control (K) and
experimental (D.1) lots of cheese "Road" are shown in Table 4.
Data tab 4 indicate that in the control part (K) of the cheese of the "Road" using
SMT fermentation, which is traditionally used for the production of granular cheese
from cow's milk, the amount of low molecular weight fatty acids increased by 2.2%
compared to the same indicator in goat's milk dairy raw materials. In the
experimental batch (Е.1) of the "Road" cheese, this figure increased by only 0.3%
(R ≥ 0.95). Consequently, the use of leaven enriched with the preparation
contributed to the production of the experimental batch (Е.1) cheese "Road", a
decrease by 2,5% in it of low molecular weight fatty acids, compared with a similar
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