Calculation of recipes and development of technological production schemes of albumin cheese «Urda» for industry
Production of «Urda» cheese in industrial conditions can take a significant place in the assortment of dairy products as the cheese has a high biological value and taste. The amount of obtaining «Urda» cheese depends on the amount of fresh sheep's milk whey. It is known that from 10 dm3 of sheep's milk, 450 ... 500 g of «Urda» cheese can be made because the product is made exclusively from sheep whey. It is much more expensive compared to other types of cheese. However, using as additional raw material whey from cow's milk the cost of the finished product can be significantly reduced. The recycled materials from cow and sheep milk are also effectively utilized. The article deals with the scientific and reasonable recipes for the production of albumin «Urda» cheese, the technological scheme of its production. Technology of albumin «Urda» cheese was tested on an industrial PJSC «Kovelmoloko» in Kovel. Product specifications TU 01.4-00492990-004: 2014 have been developed. The basis of recipes calculation of «Urda» cheese was experimental research that made it possible to determine the ratio of sheep and bovine whey to produce the product. It has been found that for «Urda» cheese can be used a mixture of whey (sheep: cow) in the ratio of 1: 1 and 3:1. The technology of albumin «Urda» cheese can be applied to dairy plants where hard rennet cheese and cottage cheese brynza are produced. The introduction of new technology does not require large production areas are as expensive additional equipment and modernization of industry. Production of albumin «Urda» cheese can be implemented on existing production facilities parallelly with the output of the main products.
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