Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Petyr PANAYOTOV, Katya YOANIDU, Petya BOYANOVA
Analyses of the possibilities for early cutting of rennet gel in the production of cheese were made, in order to achieve more efficient use of the technological equipment. The moment of cutting the coagulum was determined by studying the rheological properties of the gel (strength, compactness, elasticity). An increase in the losses of dry matter in whey was observed in early cutting of the coagulum, result of the fragile microstructure of the milk gel. The influence of the time for initial coagulation and rennet gel compactness on protein (casein) losses in whey was examined during enzymatic coagulation of cow’s milk. The amount of used milk-clotting enzymes of calf, camel and microbial origin was 30 cm3.10-2.dm-3. Cutting of the gel was carried out after15, 22, 30 and 60 min. The final tested value was indicated as control. For the three milk coagulants studied, inversely proportional alteration of protein losses was established, for a time of initial coagulation between 520-630 s. A tendency to minimize the protein losses in whey was monitored by increasing the compactness and the strength of the rennet gel, which was significantly influenced by the type of used coagulants. The obtained results can be used to analyze, predict, and modificate the technological process in cheese practice and production, particularly for production of hard-type cheeses.
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early cutting
