Determining cow's milk raw suitability for the Suluguni cheese production

The purpose of the study is to determine the cheese suitability of milk for the production of brine cheese. Tasks: determination of the physical and chemical properties of milk of cows, development of technology for the production of brine cheese Suluguni and quality assessment by organoleptic, physicochemical and microbiological indicators. The physical and chemical properties of cows' milk were studied by the ultrasonic method on the Klever-2M milk analyzer and on the Nitron-pH pH meter-thermometer. It was revealed that the mass fraction of fat, protein, lactose, salts, dry skim milk residue, dry milk residue, active acidity (pH), titratable acidity, freezing point, milk meets the requirements for milk for cheese making. The mass fraction of protein in raw cow's milk is 3.19±0.02 %, in normalized milk - 3.37±0.020 %. Mass fraction of fat in raw milk - from 4.32±0.055 to 5.07±0.079 %, in normalized milk - 2.84±0.031 %. The results of studies of the amount of fat and protein in raw milk were taken into account when normalizing the mixture for the production of Suluguni cheese. The ratio of protein and fat in normalized milk was 1.0:1.19, while the norm was 1.0:1.2. The production of Suluguni cheese consists of the following sequential operations: receipt of milk in terms of quantity and quality, cleaning, storage and maturation, heat treatment, separation, normalization, pasteurization, cooling, fermentation and fermentation, introduction of calcium chloride, mixture curdling, curd processing, drying curd grain, curd cheddarization, melting, cheese head formation, cooling, salting, storage. For the cheddarization of the curd mass, the following conditions are proposed: temperature - 38 °C, time - 90 minutes, pH - 5.2. It was found that the organoleptic, physicochemical and microbiological characteristics of the cheese comply with the requirements of regulatory documents. The results of the study makes it possible to recommend to farms the technology for the production of Suluguni cheese with cheddarization and thermomechanical processing of the cheese mass.