3 experimental part

Soft cheese production technology from blended milk without ripening

Based on the results of this research, a recipe for soft cheese without maturation was developed from a mixture of dairy raw materials with the addition of extruded chickpea flour (Table 23).
Table23 - Recipe for soft cheese (in kg per kg 100product, including losses)

Name of raw material	Weight, kg
Cow's milk, GOST 31449-2013 Raw cow's milk. Technical conditions	471,75
Goat milk, GOST 32940-2014 Raw goat milk. Technical specifications	471,75
Chickpea extruded flour, according to current TD	30,0
Bacterial starter, GOST 34372-2017 Bacterial starter for for the production of dairy products. General technical conditions	25,0
Salt, GOST R 51574-2000. Common table salt. Technical conditions	1,5
Total:	1000.0 kg

The classic cheese technology produced from pasteurised milk by curdling it with rennet and bacterial sourdough was used as a control to achieve the objective. In the developed technology it is proposed to use a legume filler in the form of extruded chickpea flour. The technological scheme of soft cheese production by rennet and acid rennet curdling from a mixture of dairy raw materials with a vegetable component is shown in the figure (12Appendix 6).

The technology for producing the product is that the curd is formed by rennet or acid rennet curdling under the influence of rennet and lactic acid, which are added to the milk in the form of bacterial starter. The curdling of the milk and whey extraction from the clot take place in the cheese vats. The production technology and the main characteristics of soft cheeses made from a mixture of raw milk raw materials are shown in the Appendix 6.