Алматы технологиялық университетінің хабаршысы (Jan 2021)
CHEESE MAKINGPROCESSOFCHEDDARING
Abstract
This article presents the process of chedderizatsii from a technological point of view and the General theory of cheese making. Chedderizatsii described as a process of restructuring of the cheese mass due to the reorientation of relations between multi-molecular associates of milk (casein micelles and fat globules). The algorithmic process chedderizatsii due to the natural cycle of transformation of milk components in the abomasum of calves of milk period. There is an acid-base range (pH 5,3 - 5,1), in which a certain dynamics of interaction of protein, fat, mineral and aqueous phases of milk is programmed. The role of carbonate milk buffer in cheese mass restructuring is shown. In the development of the group's natural rennet cheese with a pronounced process of chedderizatsii curd spontaneously (with the rapid increase in acidity) is structured - is of laminated fibrous structure, which is commonly associated with the structure of the "meat chicken breast", which is a consequence
