Impacts of moulding process on cheese properties
- Authors: Shyngareva T.I1, Skokova O.I1, Giletich O.V1, Dymar O.V1
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Affiliations:
- Issue: No 2 (2019)
- Pages: 38-40
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/286511
- DOI: https://doi.org/10.31515/2073-4018-2019-2-38-40
- ID: 286511
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Abstract
A laboratory model of the process of cheese production using rennet cheeses with a lew Kostroma-type second heating temperature has been developed, which are formed from the reservoir using the principle of sequential or parallel lling of cheese forms for cheese manufacturers of a large amount of modern automated cheese-making lines. The dynamics of changes in the quality indicators of cheese when applying sequential and parallel feeding of cheese grains in the mold during the molding of the cheese mass from the reservoir is investigated, and it is shown that the difference in filling the cheese molds does not equally affect the output parameters of the cheese: active acidity, the mass fraction of moisture that must be taken into account in a production environment in the selection of equipment and its proper operation.
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References
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