Modeling of the process of the cream cheese production by the thermo-acid way using glucono-5-lactone

Application of glucono-δ-lactone (GDL) as a multifunctional component of the technologies in different branches of the industry has been analyzed. Results of the study of the pH dynamics at solving GDL in pasteurized water, skim and whole milk at the dose 0.5% and thermostat treatment at 370C are shown. Results of the modeling experiment of the thermo-acid coagulation of the 15% fat cream are outlined the aim of which was to study the way of the GDL introduction (as a powder and water solution) and its doses and effects of the way on the dynamics of thermo-effects (rate of the temperature growth) in the course of the samples heating. The GDL doses studied were in the range of 0.1-0.6%. The samples were scanned on the experimental plant of the Siberian Research Institute of Cheese Making in the temperature range 0-1000C. Considerable differences in the dynamics of thermo-effects depending on the physical state of the coagulant (powder or solution) and the introduction doses studied were established. At pilot production important impacts on the physical-chemical properties of the cheese were confirmed of both coagulant dose and the way of its addition. Results of the organoleptic evaluation of the experimental cheese and are given and the normative physical-chemical indices ensuring stable quality of the finished product. Effects of the parameters studied on the cheese yield and moisture content are outlined. The advantages of using water solution of the GDL as compared with the powder were established and confirmed by graphic and tables materials. The dose of the DGL gas been found providing completeness of the thermo-acid coagulation, obtaining of the predetermined organoleptic indices and stable yield of the finished product. The normative and technological documentation for the cream cheese «TvoroJych» was approved.

cream cheese, thermo-acid way, glucuno-δ-lactone