Harčova Nauka ì Tehnologìâ (Jul 2023)
ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY
Abstract
The growing scarcity of resources and insufficient consumption of protein products by the majority of the world's population contributes to the rational use of all resources. Secondary milk raw materials are a source of protein and require mandatory processing. The study was aimed at developing a rational waste-free technology for processing raw milk into cheeses with high nutritional value and low cost. For research, three samples of cheeses were made: sample 1 - based on milk; sample 2 - based on cheese whey (0.3% citric acid solution was used for coagulation); sample 3 (caramel) - from a mixture of milk and whey (without curdling). Standard methods were used to determine organoleptic, physicochemical parameters. The nutritional value of the products was calculated according to the physicochemical parameters established during the study (mass fraction of proteins, fats, and carbohydrates). The proposed waste-free technology can be implemented in any cheese factory for the production of soft and hard cheeses. Products derived from whey are somewhat inferior in amino acid composition but have a relatively high value and organoleptic properties inherent in cheeses made from milk. The use of a citric acid solution for curdling makes it possible to reduce the duration of the process by 30 minutes and increase the yield of cheese by 5–7%. An evaluation of the organoleptic characteristics of the property showed that the cheese made from milk and whey does not differ. Cheese made from milk contains the largest mass fraction of proteins (17.2 g / 100g) and fats (20 g / 100g), the largest amount of carbohydrates is cheese based on a mixture of whey and milk (49 g / 100g). Cheese is made from whey and has the lowest energy value (88.14 kcal). At the same time, the mass fraction of proteins in this cheese is higher than in cheese made from a mixture of whey and milk (sample 3). The results of the study of the amino acid composition showed that all cheeses have the same qualitative amino acid composition. According to the quantitative composition of amino acids, cheeses made from milk have the highest biological value.
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