RESEARCH OF THE COMPOSITION OF NITROGEN-CONTAINING COMPOUNDS OF SOFT CHEESE

Authors

  • Fayziev Djunaydillo Sadievich Associate Professor of the Department “Service” Samarkand Institute of Economics and Service

Keywords:

milk, whey, thermos acid coagulation

Abstract

In this work, the physicochemical characteristics of soft cheeses obtained by the new technology have been studied. It has shown good organoleptic characteristics of cheeses as a result of changes in the modes of thermos acid coagulation and the transition of cheese proteins to a more soluble state due to enrichment of the protein mass with soluble whey proteins and their hydrolysis products.

References

Development of technology for the production of thermos acid cheeses with various coagulants.Bychkova M.V. Polzunovsky Almanac, No. 2, 2009, pp. 92-94.

Influence of coagulants and milk coagulation temperature on moisture content and organoleptic characteristics of low-fat soft cheese. T.I. Shingareva, T.M. Gapeeva. Bulletin of the Academy of Agrarian Sciences of the Republic of Belarus, No. 1, 1998, pp. 74-76.

Method for producing soft cheese. Patent RU 2749740 C1. 2021.

Development of new soft cheese technology. Ryzhkova T.N., Shtefan V.P., Nedilko Yu.O. SWorld, 20-27 December 2016.

Method of cheese production by thermal acid coagulation of milk proteins. Patent BY 6619 C1. 2004.

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Published

2021-10-10

Issue

Vol. 9 No. 10 (2021): GIIRJ

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.