3 experimental part


Structural and mechanical properties of soft cheese



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2. Чечеткина А. дис (1) en-GB

Structural and mechanical properties of soft cheese


In order to optimise process control in product manufacturing, it is of paramount importance to study the formation of protein structures.
Thermodynamic parameters such as dispersibility, strength properties are the most important characteristics of the state of milk systems. Any changes in these have a significant effect on the finished product processes.
An analysis of the literature suggests that the curdling process and the raw milk affect the strength of the milk clot, the clot is characterised by a more elastic and softer structure, separating the whey.
In the production of soft cheeses from a mixture of cow's and goat's milk produced by curdling, the clot strength and the syneresis process are decisive for the quality of the finished product. In the studies presented here clot strength was determined by changing the dispersibility of the protein particles in the clot. For this purpose, clot samples with different ratios of cow's and goat's milk were mechanically processed and then the specific surface area of the particles was determined by the degree of dye absorption.
In order to study the ratio of raw milk to clot formation, test samples were produced with different ratios of cow's and goat's milk. The control was a sample made from cow's milk.
While studying the quality of clot obtained from goat's milk, it was found that goat's milk, compared to cow's milk, forms a fragile clot with a high loss of milk components into the serum. It is noted that with increasing dosage of cow's milk in the mixture, clot density increases and with the ratio of goat's milk to cow's milk 50/50; it is close to the clot obtained from cow's milk.
The table shows the 29results of studies on the dispersibility of protein particles in a cheese clot in terms of the amount of dye adsorbed at different raw milk ratios.
Table29 - Amount of dye from raw milk ratio

Soft cheese

Amount of dye adsorbed, %

from cow's milk

63,48±3,87

made from goat's milk

79,56±2,36

from a 1:1 milk mixture

70,71±3,57

The higher the amount of adsorbed substance, the higher the degree of particle dispersion and therefore the lower the strength of the clot.


It can be observed from studies that the greater the amount of goat's milk in the clot, the more it adsorbs the colouring agent, and hence the clot is characterised by less strength. A clot made from goat's milk has less cohesion and is more delicate and less strong than a clot with a predominance of cow's milk.
The structural and mechanical properties of the soft cheese samples were determined using a penetrometer. The soft cheeses are qualified in accordance with Table 30.
Table30 - Classification of Soft Cheese Texture (by P.A. Rehbinder)

Shear stress θ-10-2 Pa

Texture assessment

50

Very soft, almost flowing

50-100

Very soft, but not smudgeable

100-200

Soft, spreadable

200-800

Plastic, spreadable

800-1000

Solid, without the ability to smear

1000-1500

Too hard with limited ability to
smearing

1500

Too hard

In the course of the research, shear stress values were determined in samples of soft cheese made from goat milk, from cow's milk, from a mixture of cow's and goat's milk, and from a sample with chickpea flour. The experimental data are shown in the table below 31.


Table 31 - Soft cheese sample figures

A sample of soft cheese

Mass fraction of moisture in cheese, %

Mass fraction of solids in
serum, %

Ultimate shear stress, θ-10-2, Pa

from cow's milk

56,3±0,41

7,6±0,5

786±29

made from goat's milk

59,5±0,63

8,1±0,4

668±37

from a mixture of cow and
goat's milk 1:1

58,4±0,57

8,9±0,4

721±35

from a mixture of milk and flour
chickpea

61,2±0,61

10,1±0,6

534±26

During the experiment, a partial waste of dry matter was observed in the whey during clot processing. It was also found that the addition of the vegetable ingredient resulted in a softer, more pliable


the consistency of the finished product. All samples of soft cheeses can be classified as products with a pliable, spreadable texture.

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