Nº 6 (2006)

Technology for producing cheese with low temperature of second heating has been developed. Application of the bacteria preparations, optimal salting regimes and ripening with changing surrounding temperatures make it possible to reduce time for receiving finish product. Simultaneously the product is characterized by improved quality and active process of flavor and aroma substances accumulation.

Means to control structure and organoleptic properties of the whey cheese LACTOCHEESE have been developed. Certain ratio of the components system protein-carbohydrates-fat-salt-water and certain terms of treatment make it possible to get stabilized structure with predetermined functional properties and rheological characteristics.

Technology of the processed cheese product with simultaneous combining of the fat and protein phases compositions is given. For partial substitution of milk protein raw materials (nonfat cheese, skim milk quark, skim milk powder) isolates of vegetable proteins were used: soy isolate Pro-Vo 500 made from non GM soy types according to TU 9146-019-54899698-04 and wheat isolate Gemtec, presented by the PTI company. Dairy butter in the recipe was replaces with fat products manufactured by the Nizhegorodskii butter and oil combine

Specialists from the production amalgamation Tetra OTICH and Alfa-SBT are being engaged in butter making equipment manufacturing for more than 15 years. Equipment and technologies developed by the above companies are widely used by the butter making enterprises in the Ukraine, Russia, Uzbekistan, Moldavia, Georgia and some other countries.