Special items of measuring equilibrum moisture of cheese

Equilibrium moisture is an integral index of the characteristics of cheese quality, needed for correct conducting of technological processes, choosing of proper package and storage conditions. In the study the isotherms of cheese desorption were taken at keeping in closed volume at xed hygro-thermal regime with application of electronic thermoscanter TN 200. The isotherm of desorption was used to study special nature of the balanced moisture changes of the loaf cheese «Gollandskii». It was established that balanced moisture of the cheese at φ=0.8 is equal to the moisture binding with parakasein complex that corresponds by its binding energy to the moisture of the monomolecular adsorption (10.22 kJ/m). Such binding energy in the case studied is characteristic for the part of the desorbtion isotherm of cheese at φ=0,1-0,8. According to the systematization adopted =0.8 is the maximum for the products with intermediate moisture with the value of the latter from 10 to 40%. Application of the experimental data received made it possible to develop the technology for the cheese of the type «Pasta Filata» («Syrolyuby»). The equilibrium moisture over the surface of the cheeses of the above mentioned segment was investigated. It was found that the type of cheese given contains moisture only in the bound state and as a result microbiological processes in cheese do not occur. This moment allowed after making experimental storage (one sample at 6-8°C, and the second one at room temperature 18-20°C) to establish storage life 6-8 months at the temperature from 00C to 20°C. Not a single type of the domestic cheese can be stored at positive temperatures for such a long time without lowering its quality characteristics. Taking into account positive items of the cheese developed industrial production has been organized at two cheese making plants in the RF. The cheese is technological and has one of the highest pro tability among the milk products range manufactured in the RF.

cheese, balance moisture, products with intermediate moisture, cheeses of the «Pats Filata» group, long storage