Study structure formation processes cheese products for specialized power

This article presents the results of the study of structure-tion melting cheese products, developed according to the complex technology of processed cheese and cheese products for specialized food, which is an essential element, is intensive technology and curd cheese to melt. This technology is based on the revitalization process of lactic acid micro ora of concentrates by adding Wednesday factors contributing to the growth of starter micro ora, is a product of the enzymatic hydrolysis of milk proteins (enzymatic proteolysis) cells, and metabolites of lactic acid bacteria, in order to improve the quality and accelerate the ripening of cheese. During the development of complex technology, special attention was paid to the preservation of native properties and chemical composition of protein, vitamins, and minerals that some change in the process of compulsory process operations as pasteurization, homogenization, melting. Feature of the technology of processed cheese and cheese products is that milk proteins in the production of doubly exposed thermal and physical treatment, therefore, certain changes milk proteins are more significant, as well as changes in the vitamin and mineral composition. We have investigated the protective properties of biopolymers, peptides, modified proteins, trace elements, with respect to proteins of raw milk and cheese mass (before and after melting), which allowed to pick up the required number of test substances that reduce, to some extent change the protein fractions, improve vitamin and mineral composition of the experimental processed cheeses and cheese products, as well as providing for new products of high biological value by the stabilization of food components, including proteins, vitamins and minerals. All the components and ingredients of the formulations processed cheese and cheese products experimentally substantiated in accordance with the functional orientation. On the elements of complex technology developed and approved regulatory and technical documentation, technological novelty and prescription decisions re ected in the patents of the Russian Federation.

dairy products, structure, desired properties, raw materials of animal origin, raw vegetable, cheese products, processed cheese products, biocomponents, exponential functions