PECULIARITIES OF CHANGES IN CERTAIN PHYSICAL AND CHEMICAL INDICATORS OF CRAFT BRINED SOFT CHEESE WITH PROBIOTICS IN ITS PRODUCTION

Abstract

The aim. The search for new solutions for the improvement of the production technology of craft brined soft cheeses with probiotics and the study of individual physical-chemical indicators of the fermentation process.

Methodology. General scientific and special methods, such as physical-chemical, organoleptic, experimental-statistical were used in the organization and conduct of research.

Results. Dairy products, and especially cheese, occupy an important place in the nutrition structure of all categories of the population - children, teenagers, young people and older people. Cheese is an excellent source of energy for humans. It has unique organoleptic indicators, is a biologically complete, easily digestible and nutritious milk concentrate, the dry substance of which mainly consists of protein and fat. The human body needs biologically active substances that are easily absorbed during their consumption. Currently, functional food products have become quite widespread. The basis of the technology of these products is a variety of traditional products that ensure an increase in the content of useful ingredients in them. More and more craft products began to appear on the dairy market. Produced food products are enriched with functional ingredients, such as lactic acid bacteria and bifid bacteria, dietary fibers, vitamins, minerals, etc. It is believed that functional products should be developed on the basis of traditional food products that have mass demand, such products include soft cheeses.

The paper presents the results of experimental studies of changes in physical-chemical parameters, namely titrated acidity, in the process of milk curd formation during the production of laboratory samples of craft soft brine cheeses with probiotics from cow's milk. A correlation analysis of the dependence of the titrated acidity of the milk curd on the duration of fermentation was carried out.The analysis of conducted studies on changes in the titrated acidity of the clot of laboratory samples showed that the use of probiotics intensifies the process of increasing the titrated acidity and there is a close relationship with the duration of fermentation, which can be expressed in the form of a third-order parabola equation. The use of probiotics in the production of craft brined soft cheeses increases their titrated acidity.

Practical significance. The results of the study of the effect of probiotics on the technological process of the production of soft pickled cheeses can be used in craft productions to expand the range of products with a functional purpose, to give them therapeutic and preventive properties.