Development of mozzarella technology using different methods of protein coagulation


  • O.Y. Tsisaryk
  • L.Y. Musiy
  • I.M. Slyvka
  • T.F. Molokus
Keywords: soft cheese, mozzarella, technology, culture, citric acid, protein mixes, duration of seeding, synergetic properties, cheese yield, organoleptic parameters

Abstract

The aim of the research was to develop the technology of soft cheese «Mozzarella» using different methods of protein synthesis and compare the effectiveness of their application in its technology. Dairy raw materials for cheese production were harvested in March 2017. Mozzarella cheese was made from whole milk, which was analyzed for compliance with the requirements of the current Standard. For the sticky mixing of milk were used calf serum enzyme firm «Chr. Hansen, Ukraine» СHY-max, the fermentation culture of the direct introduction of the company «Chr. Hansen, Ukraine» RSF-742, potassium chloride in the form of 1 % solution and citric acid in the form of 1.5 % solution. Two samples of cheese (with a 3-time repetition) were made for the study: Sample 1 – protein mixing with citric acid (normalized mixture + sifted enzyme + citric acid); Sample 2 – protein mixing with the direct introduction of the fermentation culture (normalized mixture + sifted enzyme + yeast culture + calcium chloride). The duration of slicer milk was determined from the moment the enzymes were introduced into the milk basis until a dense bunch was formed. In the resulting clusters, the synergetic properties were determined by measuring the amount of serum isolated every 10 min. within 1 year. The finished product determined the yield of cheese, organoleptic and physico-chemical parameters.

It is established that the use of citric acid leads to a reduction in the technological process of product production and to increase the yield of cheese. However, according to an organoleptic assessment, the sample using citric acid was characterized by pronounced cheese, without foreign flavors and odors, characterized by a soft fresh cheese flavor and smell and a higher moisture content. The worse organoleptic parameters were characterized by a sample using the direct fermentation culture of RSF-742, but during storage, the specimen was characterized by better physico-chemical characteristics.

 

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Published
2017-10-06
How to Cite
Tsisaryk, O., Musiy, L., Slyvka, I., & Molokus, T. (2017). Development of mozzarella technology using different methods of protein coagulation. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(80), 93-98. https://doi.org/10.15421/nvlvet8019