The using magnetic treatment of raw materials in cheese production

There is a shortage of high-quality raw materials at cheese-making plants in the Russian dairy industry. Magnetic treatment of raw milk is one of the most cost-effective ways to improve the suitability of milk for cheese production. Magnetic treatment fits well with conventional cheese production technologies. The aim of the work was to study the influence of magnetic treatment of normalized milk mixture on the efficiency of production of rennet cheeses from it. The objects of the study were normalized milk mixture, rennet curds, whey and finished cheese "Dutch Lilliputian" made from milk treated with a magnetic field (experiment) and milk without treatment (control). Standard research methods prescribed by regulatory documents were used during the study. The amount of water-soluble nitrogen in the cheese was determined using the Kjeldahl-Gunning method. The rennet coagulation time was monitored using a unique capillary method. The end of cheese ripening was determined when the amount of water-soluble nitrogen in it increased by 23-24% of the initial protein nitrogen content. The result of the study is an experimental justification of the optimal magnetic field strength during the processing of milk formula. Electromagnetic treatment of the milk mixture before enzyme addition reduced rennet coagulation time by 19-20%, resulting in denser curds with improved whey extraction. The resulting whey contained less fat and protein. Magnetic treatment of raw materials accelerated cheese ripening by 20% and improved its organoleptic quality. The results of the experiment suggest the feasibility of using magnetic treatment of dairy raw materials in cheesemaking.