Strength of the curds structure depending on raw materials

Effects of the solids-non-fat content in raw milk on structural-mechanical properties of the finished products were investigated. Organoleptic and rheological indices of samples were evaluated. Optimal level of solids-non-fat in raw milk for cottage cheese production was found.
Results of the study show that for receiving high quality finished product under conditions of Kemerovo region it is advisable to correct composition of raw milk applied by protein component addition.

Strength, structure, curds, raw materials, structural-mechanical properties