OPTIMIZATION OF COTTON AND CHEESE GRAIN PROCESSING PARAMETERS IN THE TECHNOLOGY OF SOFT CHEESES WITH WHITE MOLD
Keywords:
soft cheese with white mold, curd processing, cheese grain size, duration of grain kneading, mass fraction of moisture in the cheese mass, optimization, response surface methodologyAbstract
Soft cheeses with white mold are the most popular and traditional French cheeses, which are characterized by a soft consistency, characteristic crust and excellent organoleptic properties.However, despite their popularity, in the technology of production of soft cheeses with white mold such as Camembert, there are a number of unresolved issues regarding the optimal parameters of processing the curd and cheese grain to achieve the desired properties of the finished product when using the latest milk-coagulating ingredients and high-temperature pasteurization of milk.The aim of the presented scientific study was to optimize the parameters of processing the curd and cheese grain in the process of production of soft cheeses with white mold. To optimize the size of the cheese grain and the duration of its mixing, the response surface methodology was used. The optimization criterion was the mass fraction of moisture in soft cheese with white mold after self-pressing at a temperature of 22–24 ºС and a relative humidity of 80–85 % for 14–16 h. The size of the cheese grain and the duration of its kneading were chosen as independent factors that varied in the experiment. The selection of levels and intervals of variation of factors was carried out taking into account the recommendations for the size and duration of kneading of the grain in the production of soft cheeses with white mold such as Camembert: the size of the cheese grain varied within 10–15 mm; the duration of kneading of the cheese grain – within 10–50 min. Processing of the experimental results in the Statistica 10 software package shows that the desired mass fraction of moisture in soft cheese with white mold after self-pressing (53–58 %) is obtained provided that the cheese grain size is 10–11 mm and the duration of its kneading is 33–44 min. Therefore, it is these parameters of the technological process in the production of soft cheeses with white mold such as Camembert using the latest raw ingredients and high-temperature pasteurization of milk at a temperature of 85° for 5 min. are optimal.
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