The research of technological parameters of production of cream cheese "Kaymak"

Kaymakis national dairy product with unique composition and sensory characteristics, which are similar to European cream cheese. Traditional method of production Kaymak is hard and uncon-trolled process, it‟s inappropriate for industrial pro-duction. The paper considers the possibility of us-ing acid-rennet coagulation of melted milk for the production of cream cheese "Kaymak". The aim of the study is the research of the acid-rennet process coagulation of melted dairy raw materials and tech-nological parameters determining the quality of cream cheese "Kaymak". It was determined that the dynamics of the acid-rennet process coagula-tion of melted raw materials was similar with pas-teurized milk. But the speed of milk gel formation and whey separation after processing wasreduced. The dose of rennet over 0.5 g per 1000 kg of raw material and the coagulation temperature signifi-cantly affected the process. The composition of the starter culture had an influence on the coagulation process and on the sensory properties of the prod-uct. The starter with mesophilic cultures was opti-mal to use. Also it is recommended to use 10 % cream homogenized after heat treatment at 94 °C for 3–4 hours to get „Kaymak‟ with high consumer properties. It was noted that „Kaymak‟ had the best organoleptic characteristics if it was produced at the temperature of fermentation of 30 °C and ren-net dosage of 0.75–1 g per 1000 kg of raw materi-al. The average mass fraction of fat in dry matter of the product obtained was 79.56±0.4 %, the mois-ture content ranged from 63.8 to 60.6 %.