THE RESEARCH OF TECHNOLOGICAL PARAMETERS OF PRODUCTION OF CREAM CHEESE "KAYMAK"
Journal: BULLETIN OF KSAU
№ 11
, 2016
Rubrics: TEHNICHESKIE NAUKI
Authors:
1.
Belgorod State Agrarian University named after V.Ya. Gorin
Type:
Article
Pages:
from 72
to 77
Status:
Published
Received:
21.11.2016
Accepted:
23.11.2016
Published:
25.11.2016
Subject area:
637.33
Language:
Russian
Keywords:
kaymak, acid-rennet coagulation, rennet, melt, melted milk
Abstract (English):
Kaymak is national dairy product with unique composition and sensory characteristics, which are similar to European cream cheese. Traditional method of production Kaymak is hard and uncon-trolled process, it‟s inappropriate for industrial pro-duction. The paper considers the possibility of us-ing acid-rennet coagulation of melted milk for the production of cream cheese "Kaymak". The aim of the study is the research of the acid-rennet process coagulation of melted dairy raw materials and tech-nological parameters determining the quality of cream cheese "Kaymak". It was determined that the dynamics of the acid-rennet process coagula-tion of melted raw materials was similar with pas-teurized milk. But the speed of milk gel formation and whey separation after processing was reduced. The dose of rennet over 0.5 g per 1000 kg of raw material and the coagulation temperature signifi-cantly affected the process. The composition of the starter culture had an influence on the coagulation process and on the sensory properties of the prod- uct. The starter with mesophilic cultures was opti-mal to use. Also it is recommended to use 10 % cream homogenized after heat treatment at 94 °C for 3-4 hours to get „Kaymak‟ with high consumer properties. It was noted that „Kaymak‟ had the best organoleptic characteristics if it was produced at the temperature of fermentation of 30 °C and ren-net dosage of 0.75-1 g per 1000 kg of raw materi-al. The average mass fraction of fat in dry matter of the product obtained was 79.56±0.4 %, the mois-ture content ranged from 63.8 to 60.6 %.
Kaymak is national dairy product with unique composition and sensory characteristics, which are similar to European cream cheese. Traditional method of production Kaymak is hard and uncon-trolled process, it‟s inappropriate for industrial pro-duction. The paper considers the possibility of us-ing acid-rennet coagulation of melted milk for the production of cream cheese "Kaymak". The aim of the study is the research of the acid-rennet process coagulation of melted dairy raw materials and tech-nological parameters determining the quality of cream cheese "Kaymak". It was determined that the dynamics of the acid-rennet process coagula-tion of melted raw materials was similar with pas-teurized milk. But the speed of milk gel formation and whey separation after processing was reduced. The dose of rennet over 0.5 g per 1000 kg of raw material and the coagulation temperature signifi-cantly affected the process. The composition of the starter culture had an influence on the coagulation process and on the sensory properties of the prod- uct. The starter with mesophilic cultures was opti-mal to use. Also it is recommended to use 10 % cream homogenized after heat treatment at 94 °C for 3-4 hours to get „Kaymak‟ with high consumer properties. It was noted that „Kaymak‟ had the best organoleptic characteristics if it was produced at the temperature of fermentation of 30 °C and ren-net dosage of 0.75-1 g per 1000 kg of raw materi-al. The average mass fraction of fat in dry matter of the product obtained was 79.56±0.4 %, the mois-ture content ranged from 63.8 to 60.6 %.
Keywords:
kaymak, acid-rennet coagulation, rennet, melt, melted milk
kaymak, acid-rennet coagulation, rennet, melt, melted milk
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