id: 32965
Title: The production of the innovative craft cheese "Anchan"
Authors: Semko T., Palamarchuk V., Ivanishcheva O., Vasylyshyna O., Andrusenko N., Kryzhak L., Pahomska O., Solomon A.
Keywords: craft cheese, milk production, probiotic culture, cornflower, temperature treatment, Anchan
Date of publication: 2023-05-03 09:06:14
Last changes: 2023-05-03 09:06:14
Year of publication: 2022
Summary: The analysis of regional raw materials for producing craft cheese "Anchan" and studies of raw milk for its physical and chemical properties and technological indicators. Milk samples were pasteurized in the laboratory at a temperature of 80 °C for 10 seconds. Anchan was added to the milk for colour. Next, the milk before coagulation was heated in a pasteurization boiler by heating with saturated steam 36 – 38 °C. The enzyme 4 mL per 100 kg of milk and 4 mL of black cornflower extract was added to the prepared milk to improve milk coagulation and the formation of a dense cheese clot. Strains of probiotic cultures were selected for Anchan. The composition of the main complex yeast of mesophilic lactococci acid and aroma-forming cultures, namely Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. Lactococcus lactis subsp. diacetilactis, Leuconostoc lactis. As an additional leaven used thermophilic lactic acid sticks of the species Lactobacillus acidophilus (incoherent race to obtain a new taste of craft cheese. Using these ingredients reduced fermentation time by 8 – 10 minutes. Closing the skin of the cheese by watering the cheese heats with hot water (50 – 55 °C). Marking, packaging, transportation and storage were carried out per the craft product`s specifications for the craft producer. The following criteria were used for optimizing the technological process of Anchan cheese production: temperature treatment of milk, amount of added water for whey deoxidation and amount of salt in cheese. as a result of previous research.
URI: http://socrates.vsau.edu.ua/repository/getfile.php/32965.pdf
Publication type: Статті Scopus
Publication: Potravinarstvo Slovak Journal of Food Sciences. 2022. № 16. P. 705-720. DOI: https://doi.org/10.5219/1778
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Published by: Адміністратор
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