3 experimental part

Designing the composition of unmatured soft cheese from a mixture of dairy raw materials

One of the tasks of the work was to develop a recipe for soft cheese from a mixture of dairy raw materials with a vegetable component with maximum use of all milk components. Optimal ingredient ratios were determined primarily by the criteria of nutritional, biological and energy value under the constraints derived from structural-parametric models of adequate nutrition.
To solve this problem, we used the methods of mathematical modelling used to justify the formulation of products with given properties and composition. It is widely recognised that dairy products are a source of well-balanced nutrients and energy
The proteins are of an amino acid composition and easily digested by gastrointestinal enzymes.
One of the main challenges in designing specialised foods for different age groups is to match the biochemical and qualitative characteristics of the products with the physiological characteristics of the human body.
To solve this problem, it is necessary to develop a product model based on biological requirements that takes into account the required chemical composition, mass proportions of the main components of the product, structural ratios of indicators of biological value of the product (amino- and fatty acid composition) according to various compliance criteria.
A task was formulated in which it was required to develop a recipe for soft cheese from a mixture of dairy raw materials with a vegetable component with maximum use of all milk components. The ingredients used as components of the soft cheese are shown in the table In the 15.table an information data matrix was generated15 to carry out the optimisation of the soft cheese recipe, which includes five element blocks: ingredients, chemical composition of ingredients, wholesale prices, indexed variables (denoted by X).
Table 15 - Data information matrix for the design of a soft cheese recipe from a mixture of dairy raw materials

Ingredients	Index, X	Mass fraction, %					Wholesale price, roubles/kg
		fat	squirrel	Carbohydrates	dry matter	min. substances.
Cow's milk	Х1	3,2	3,11	4,8	21,7	2,7		40,00
Goat milk	Х2	4,2	3,26	4,5	13,7	2,3		86,0
Sourdough	Х3	0,1	0,33	0,5	83,7	-		1500,0
Rennet enzyme	Х4	-	97	-	98	-		750,0
Salt	Х5	-	-	-	97,8	-		10
Calcium chloride	Х6	-	-	-	99	-		80

Based on the data information matrix (Table 15), a system of linear balance equations - for fat, protein, carbohydrates, minerals and dry matter - is generated (Table 16).
Table16 - System of balance linear equations

Balance by:	Equations and constraints:
fat	^0.032X1^+ 0.042X2^+ 0.001X3
squirrel	^0.311X1^+ 0.326X2^+ 0.0033X3^+ 0.97 X4
carbohydrates	^0.048X1^+ 0.045X2^+ 0.005X3
dry matter	^0.217X1^+ 0.137X2^+ 0.837X3^+ 0.98X4^+ 0.978X5^+ 0.99X6
minerals	^0.027X1^+ 0.023X2
cheese weight, kg	^X1^+ X2^+ X3^+ X4^+ X5^+ X6^= 100,00

The process step, which is the process of formulating the recipe for a projected product with maximum use of milk components, specifying the scientific justification of the quantity of ingredients to be added, which allows the product to be produced with the specified properties.

The system of linear balance equations was solved in Microcoft EXCEL [172] using the "Solution Search" function. The function allows selecting the optimum formulation of the simulated product, taking into account the given constraints. According to the results of calculations, a conclusion about the rational ratio of recommended ingredients in the formulation of the product under development is presented. In this case, the calculation results show that the ratio of cow's milk to goat's milk should be 50/50.

4.