From the data tab 5 it is evident that the use of leaven enriched with a preparation
at a ration dose of 0.05% by mass (proposed for use by the manufacturer of the drug
"Beatviton") during the processing of goat milk into the experimental lot (Е) of the
cheese "Road", provides it with moderate acidity and formation more than 2.7 times
the amount of lactic microflora useful for the human body, compared to a similar
indicator of the control batch (С) of the product. This allows to shorten the duration of
the bulk formation in cheese for 2 hours compared to the same indicator of the control
batch of the product.
CONCLUSION
The method of enrichment of leaven by the drug and its use for the manufacture
of cheese "Road" allows:
1. Improve the organoleptic characteristics of leaven and finished product of
goat's milk, in particular, to level out the taste and smell of goat's zhiropt, to give the
finished product a color gamut typical of traditional cheeses.
2. To accelerate the milk-seed activity, the intensity of the synergy of the milk
louse and the technological operation of the formation of cheese grain in comparison
with the use of traditional leaven for 2-3 h, which will reduce the loss of fat and protein
of the milk bundle with sucrose whey during its mechanical treatment (cutting the
bunch, heating it and stirring cheese).
3. In the experimental variant, the leaven increase the mass fraction of fat by 0,2%
(R ≥ 0,95), as well as the mass fractions of fat, protein and moisture in the experimental
batch of "Road" cheese, produced using the above type of leaven with the preparation
at 0,7%, 0.3% and 1.0% (R ≥ 0.95), respectively, relative to the control.
4. To increase the yield of experimental batch (D) of goat soft grains cheese by
1.1 kg (1.1%) of 100 kg of goat's skimmed milk made using our proposed technology
of leaven, enriched with the preparation, compared to the same indicator of leaven and
product manufactured using traditional technology.
5. To increase the biological value of the experimental batch of "Road" cheese at
the expense of an increase in the population of fermentation microflora in 2,7 times, in
comparison with the control.
BIBLIOGRAPHICAL REFERENCES
1.
Pandya, A. J., Ghodke, K. M. (2007), “Goat and sheep milk products other than
cheeses and yoghurt”, Small Ruminant Research, Vol. 68, Iss. 1-2, pp. 193-206.
2.
Mykhailiuk, Y. B., “Overview of the Ukrainian cheese market in 2014”
[“Obzor
rynka
syra
Ukrainy
v
2014
godu”],
available
at:
http://www.dairynews.com/processing/obzor-rynka-syra-ukrainy-v-2014-godu.html
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