Development of technology for the production of cheese 'Caciotta' for farms
| Autor: | G. A. Larionov, O. V. Kayukova, N. V. Schiptsova |
|---|---|
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Agrarian science. 1:147-153 |
| ISSN: | 2686-701X 0869-8155 |
| DOI: | 10.32634/0869-8155-2022-364-11-147-153 |
| Popis: | Relevance. Russian farmers in recent years have begun to open small cheese factories. When meeting the requirements of production technology, farmers' cheeses are not inferior in quality to industrially produced cheeses. In this regard, the relevance of the development of technologies for the production of cheese in a farm is high. Research is aimed at developing a technology for the production of cheese “Caciotta” for farmers.Methods. The mass fraction of protein in milk was determined by the Kjeldahl method, the mass fraction of fat — by the acid method, the mass fraction of dry matter and dry skimmed milk residue — by the calculation method. The mass fractions of milk fat, protein, lactose, dry milk residue, dry skimmed milk residue, mineral salts, the amount of added water, density, freezing point, degree of homogenization, and temperature were determined by ultra-sonic method. Active acidity and titratable acidity, redox potential and temperature of milk were determined on a milk analyzer.Results. Under laboratory conditions, a technology for the production of semi-hard “Caciotta” cheese was developed, which is recommended for production on a farm. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|