Designing the technology of goat cheese with spices using a separator-normalizer
Abstract
The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components was justified. The technology of soft goat cheese with spices involves the process of normalizing goat milk on a separator-normalizer to a mass fraction of fat of 3.1 %. The normalized mixture should be pasteurized at a temperature of 72–76 °С. The fermentation temperature is chosen from 28 to 32 °C, depending on the season. Fermentation is carried out for 6–8 hours until acidity increases to 22–24 ºT. It is planned to heat the curd mass with spices at a temperature of 80–85 °C for 20 minutes with continuous stirring. The organoleptic and physicochemical parameters of the finished product are described. The mass fraction of fat in the dry matter of the finished cheese with spices was 50%, the mass fraction of moisture was 47–48 % and the salt content was 1.4–1.5 %. Soft goat cheese with spices is offered in the form of round balls weighing 20–25 g filled with corn oil (6–7 balls in a glass jar). The addition of plant spices to the cheese grain not only gave the product original organoleptic characteristics, but also increased its biological value. The studied physico-chemical, organoleptic and microbiological parameters of the samples of soft goat cheese with spices meet the requirements of the current regulatory documents. The use of black pepper, garlic and red pepper in the production of soft goat cheeses is appropriate in view of the enrichment of the product with biologically active substances and the expansion of the range of dairy products. Prospects for further research are in the study of quality indicators of soft goat cheese with spices during storage.
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