High pressure in the technology of milk and soft cheese

Introduction. This work is devoted to the use of technology of high pressure in the production of milk and soft cheese, the substantiation of rational options of treating by high pressure of domestic raw milk in the production of drinking milk and soft cheese. Materials and methods. The objects of research are . milk, processed with high pressure, soft cheese, produced with the use of high pressure. The mineral composition of milk and sour-milk cheese were determined by atomic and absorption spectrophotometry on the atomic and absorption spectrophotometer "C - 115 PC", the rheological properties of soft cheese were tested on electromechanical universal testing machine SANS CMT2503. Results and discussion. With the help of research the mechanism of pressure and duration of treatment on the micro flora of milk and soft cheese has been found. Processing options have been selected at which inactivating effect of micro flora of milk and soft cheese is achieved. In the process of experimental studies the rational processing options have been established and proved: for milk - the pressure of 300-330 MPa, the temperature is 40-45 degrees C, the duration of exposure 30*60(1)s, for cheese - the pressure 450-580 MPa, the temperature is 18 degrees C and the duration of exposure - 20-30.60(1)c. In assessing physical-chemical characteristics of milk and cheese in comparison with control samples it was established that the total content of protein, fat, lactose and mass fraction of solid substances varies slightly. The content of essential vitamins in milk and soft cheese is a sign of the maximum preservation. In milk treated by high pressure fat soluble vitamins are stored in 4-6 times more and water soluble in 2-3 times more than in pasteurized milk. In the soft cheese vitamins content is stored in 1,5-2 times more than in those produced by traditional technology. According to the evaluating marks of sensor characteristics the products produced by the technology of high pressure received the highest scores: milk has got 98,6 points, soft cheese has got 96,4. Decline in consumer properties of control samples during storage was significantly faster than in the samples treated with high pressure, which are the result of enzymatic activity and the development of surviving micro organisms. Conclusions. Technology of milk and soft cheese by using high pressure allows for microbial sterility of products to increase their shelf life, to preserve enzyme-vitamin complex feedstock.