DEVELOPMENT OF THE TECHNOLOGY OF SOFT CHEESE WITH ALMOND

Abstract

Petit-suisse soft cheese is made from cow's milk, which is a highly nutritious product with a high content of milk proteins, rich in calcium, phosphorus and fat-soluble vitamins, which has excellent digestion and assimilation properties by the human body. It is a fresh unsalted cheese with a smooth texture. It is traditionally enriched with cream, so the result is cheese with a fat content of about 40%. Our main task was to improve the technology of Retit-suisse cheese and increase the biological and energy value of the product by adding almonds. This type of cheese is made according to the ancient recipe of Olga Franko, the daughter-in-law of Ivan Yakovych Franko, who was a prominent cook of her time in Halychyna. For the coagulation of casein for a sample of soft cheese, a directly applied leavening agent RSF-742 (Chr. Hansen, Denmark) was used, which contains the following strains of lactic acid bacteria: Lactococcus lactis subsp. сremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus helveticus, as well as the CHY-MAX enzyme preparation produced by Chr.Hansen (Denmark) and a 40% aqueous solution of calcium chloride. Recipes for making cream cheese with crushed almonds have been developed. The optimal proportions between almonds and cheese base are established. We recommend making cheese with rennet by adding 10% to the mass of crushed almonds. A technology for the production of cream cheese has been developed. The combination of cream cheese with crushed almonds gives it a unique taste and texture, which can attract the attention and satisfy the needs of a wide range of consumers with maximum taste, and also expands the cream cheese market in Ukraine. The addition of almonds will enrich the cheese not only with a specific taste and aroma, but will also give it functional health-improving properties. Production of cream cheese is economically profitable. For packaging, you can use polystyrene boxes or shape the cheese into balls.