id: 32965
Назва: The production of the innovative craft cheese "Anchan"
Автори: Semko T., Palamarchuk V., Ivanishcheva O., Vasylyshyna O., Andrusenko N., Kryzhak L., Pahomska O., Solomon A.
Ключові слова: craft cheese, milk production, probiotic culture, cornflower, temperature treatment, Anchan
Дата публікації: 2023-05-03 09:06:14
Останні зміни: 2023-05-03 09:06:14
Рік видання: 2022
Аннотація: The analysis of regional raw materials for producing craft cheese "Anchan" and studies of raw milk for its physical and chemical properties and technological indicators. Milk samples were pasteurized in the laboratory at a temperature of 80 °C for 10 seconds. Anchan was added to the milk for colour. Next, the milk before coagulation was heated in a pasteurization boiler by heating with saturated steam 36 – 38 °C. The enzyme 4 mL per 100 kg of milk and 4 mL of black cornflower extract was added to the prepared milk to improve milk coagulation and the formation of a dense cheese clot. Strains of probiotic cultures were selected for Anchan. The composition of the main complex yeast of mesophilic lactococci acid and aroma-forming cultures, namely Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. Lactococcus lactis subsp. diacetilactis, Leuconostoc lactis. As an additional leaven used thermophilic lactic acid sticks of the species Lactobacillus acidophilus (incoherent race to obtain a new taste of craft cheese. Using these ingredients reduced fermentation time by 8 – 10 minutes. Closing the skin of the cheese by watering the cheese heats with hot water (50 – 55 °C). Marking, packaging, transportation and storage were carried out per the craft product`s specifications for the craft producer. The following criteria were used for optimizing the technological process of Anchan cheese production: temperature treatment of milk, amount of added water for whey deoxidation and amount of salt in cheese. as a result of previous research.
URI: http://repository.vsau.vin.ua/repository/getfile.php/32965.pdf
Тип виданя: Статті Scopus
Видавництво: Potravinarstvo Slovak Journal of Food Sciences. 2022. № 16. P. 705-720. DOI: https://doi.org/10.5219/1778
Розташовується в колекціях :
Ким внесений: Адміністратор
Файл : 32965.pdf Розмір : 1829779 байт Формат : Adobe PDF Доступ : Загально доступний
| |
|
|
