This work is directed to studying of a microstruc-ture of soft cheeses and its change after barovacuum drying. As objects of research the fol-lowing cheeses have been chosen: "Adygei", "Roquefort cheese" and " Russian Camembert". The photos of cheeses’ microstructure received by means of the electronic scanning microscope be-fore and after dehydration were presented. The ar-rangement and the size of separate components of cheese according to the received photos were ana-lyzed. The fatty globules sizes made for fresh prod-uct had been established: to 500 microns at “Adygei” cheese, to 200 microns at “Roquefort” cheese and to 250 microns in “Russian Camem-bert” cheese. The influence of drying on a micro-structure of soft cheeses was analyzed. It was found out that the structure of “Russian Camem-bert” cheese was exposed to the greatest changes. After dehydration at this cheese the structure be-came chaotic, the set chaotic of the located microemptiness was formed, fatty globulels formed large conglomerates without accurately allocated borders. The porometric analysis on the analyzer of a specific surface and porous systems was carried out on special device of separate serfice, corre-sponding isotherm to the sorption was received. By means of porometric analysis the sizes of time, vol-ume and surface area were established. It was es-tablished that for “Adygei” cheese the largest vol-ume of the time (0.052778 cm3/g) were the share of their smallest diameter - from 40.3 to 23.7 microns. For “Roquefort” cheese the largest volume of the time was the share of diameter of 79.7-40.5 mi-crons, for “Russian Camembert” cheese - for the largest time, with a diameter of 1425.3-632.8 mi-crons. The last cheese was also characterized by the smallest surface area of the time among all studied cheeses.
soft cheeses, microstructure, drying, electric scanning microscope
1. Novye tehnicheskie resheniya v tehnike sushki dispersnyh materialov / S.T. Antipov, D.A. Kazarcev, A.V. Zhuravlev [i dr.] // Tehnika mashinostroeniya. - 2009. - № 1. - S. 55-58.
2. Volonchuk S.K., Shornikova L.P., Fillimanchuk G.P. Tehnika i tehnologii sushki rastitel'-nogo syr'ya s ispol'zovaniem infrakrasnogo izlucheniya / RASHN, Sib. otd-nie, GNU Sib-NITPTIP. - Novosibirsk, 2006. - 36 s.
3. Sadovaya T.N. Issledovanie mikrostruktury syrov s goluboy plesen'yu // Tehnika i teh-nologiya pischevyh proizvodstv. - 2010. - № 4 (19). - S. 45-50.
4. Ermolaev V.A., Ravnyushkin E.A. Ciklicheskaya barovakuumnaya sushka myagkih syrov // Novini na nauchniya progress - 2015: materiali za XI nauchna praktichna konferenciya. - Sofiya: «Byal GRAD-BG» OOD, 2015. - S. 48-51.
5. Ravnyushkin E.A., Bryuhanov M.A. Barovaku-umnaya sushka v zavisimosti ot nachal'nyh temperaturnyh usloviy // Vestnik KrasGAU. - 2015. - № 7. - S. 93-98.
