IMPROVING THE TECHNOLOGY OF ENRICHED SOFT CHEESE BASED ON THE STUDY OF THE SUITABILITY OF COW'S MILK FOR CHEESE PRODUCTION IN PAVLODAR REGION

This article reflects the results of the conducted research on the cheese suitability of milk from cows of different breeds of the Pavlodar region and the development and improvement of production technology for a new type of enriched soft cheese for functional purposes. At the first stage of the research, a review of special and scientific, technical and patent literature was conducted on the trend in the development of technology for the production of natural rennet soft cheese using raw materials of vegetable origin. Further, in the course of the research work, experimental studies were conducted on the suitability of milk from 3 breeds of cows of the Pavlodar region «Simmental», «Red Steppe» and «Kazakh white-headed» for rennet coagulation. According to the results of the conducted research, cow's milk of the Simmental breed was selected as the main raw material for the production of enriched soft cheese. Then several variants of a mixture of good-quality milk of cows «Simmental» and less good-quality milk of cows of the breed «Krasnaya Stepnaya» were compiled in various ratios (90/10, 80/20, 70/30, 60/40, 50/50) and accordingly, the process of rennet coagulation of selected variants of raw milk using selected starter cultures and rennet was investigated enzymes. According to the results obtained, it was also found that the enzyme «Natural Rennet» and the starter culture «Lactoferm ECO» also have a very high coagulation activity of various milk mixtures. The dynamics of changes in titrated acidity during coagulation of a mixture (60-40 and 50-50) of raw milk from cows of the Simmental breed and less raw milk from cows of the Krasnaya Stepnaya breed reached the maximum index for titrated acidity Further, studies were conducted on the selection and justification of additives of plant origin – as functional components in the formulation of a new type of enriched soft cheese for functional nutrition. According to the results of the research, a milk – vegetable composition (milk – protein clot and vegetable paste) was developed as a functional additive for the production of enriched soft cheese and its concentration in the component composition of enriched soft cheese was determined. As a result, samples of soft cheese with chickpea paste in the amount of 2-4% were selected. It was found that with an increase in the dose of vegetable filler of 6-10% leads to a deterioration in organoleptic parameters, i.e. an overly pronounced taste of the bean component.

1. Baturin A.K. Pitanie i veroyatno zdorov'e: kolichestvo problemy biologicheski XXI diacetylactis veka / A.K. vysshego Baturin, G.I. vrashcheniya Mendel'son // Pishchevaya titruemaya promyshlennost'. – 2005. – № 5. – S. 20-25. (In Russian).

2. Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese / A. C. Moynihan et al // Journal of Dairy Science. – 2014. – Vol. 97, № 1. – R. 85-96. https://doi.org/10.3168/jds.2013-7081. (In English).

3. Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms / C. Caleja et al // Food Chemistry. – 2016. – Vol. 199. – P. 720-726. https:// doi.org/10.1016/j.foodchem.2015.12.085. (In English).

4. Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties / C.T. Pasini Deolindo et al // LWT. – 2019. – Vol. 115. https://doi.org/10.1016/j.lwt.2019.108493. (In English).

5. Basil as functional and preserving ingredient in «Serra da Estrela» cheese / M. Carocho et al // Food Chemistry. – 2016. – Vol. 207. – P. 51-59. https://doi.org/10.1016/j.foodchem.2016.03.085. (In English).

6. Functional goat milk cheese with feruloyl esterase activity / M.C. Abeijón Mukdsi et al // Journal of Functional Foods. – 2013. – Vol. 5, № 2. – P. 801-809. https://doi.org/10.1016/j.jff.2013.01.026. (In English).

7. Ivanov V. Faktory, vliyayushchie na kachestvo syrogo moloka / V. Ivanov, L. Gurkina, M. Aligadzhiev // Molochnoe i myasnoe skotovodstvo. 2011. – № 8. – S. 23-24. (In Russian).

8. CHislennost' krupnogo rogatogo skota v RK po dannym Nacional'nogo byuro statistiki Agentstvo po strategicheskomu planirovaniyu i reformam RK. (In Russian).

9. Volohov I.M. Vzaimosvyaz' kachestva tverdyh syrov s genotipom zhivotnyh po kappa-kazeinu / I.M. Volohov i dr. // Syrodelie i maslodelie. – 2012. – № 4. – S. 34-37. (In Russian).

10. Abramova N.I. Vliyanie porodnoj prinadlezhnosti korov na kachestvennye pokazateli moloka / N.I. Abramova // Molochnohozyajstvennyj vestnik. – 2020. – № 3(39). – S. 12-21. (In Russian).

11. Chechenekhina O.S. Biologicheskie i produktivnye osobennosti korov cherno-pestroj porody pri razlichnoj tekhnologii doeniya / O.S. CHechenekhina // Molochnohozyajstvennyj vestnik. – 2020. – № 1(37). – S. 90-102. (In Russian).

12. https://baibolsyn.kz/ru/zhivotnye/kazahskaya-belogolovaya-kazakh-whiteheaded-cattle. (In Russian).

13. https://kz.kursiv.media/2019-03-16/kak-budet-razvivatsya-apk-v-pavlodarskoy-oblasti. (In Russian).

14. TU 9811-153-0461-0209-2014 «Molochnoe syr'e dlya proizvodstva syra». (In Russian).

15. GOST ISO 11815-2015. Moloko. Opredelenie obshchej molochnoj svertyvayushchej aktivnosti fermenta. – M.: Standartinform, 2019. – 15 s. (In Russian).