Modern approaches in the ingredients for melting milk raw materials selection

The aim of research is to study the physicochemical patterns of melting a prescription mixture for the production of cheese paste based on protein raw materials (cottage cheese) in the presence of effective melting salts. Objectives: on the basis of functional and technological properties, to select salts-emulsifiers, to determine the conditions for dissolving protein with a good emulsifying effect and obtaining a product with the best quality indicators. The objects of research were various types of cottage cheese with a mass fraction of fat 9, 18 % and low-fat, corresponding to the requirements of GOST 31453-2013 "Cottage cheese. Technical conditions"; as well as phosphate additives Fonacon and Polyphan for melting, containing at least 75 % sodium tripolyphosphate. Food phosphate additive Fonacon is distinguished by good solubility in water, does not crumple when preparing solutions, the resulting solution is transparent, without sediment, total phosphorus in terms of P2O5 is 60 % (GU 113-25-06-14). Polyfan is used in a fairly wide range of pH values of the mixture for melting. Their action was studied from the standpoint of reducing the duration of melting in their presence. When adding a mixture of phosphates Fonacon in the amount of 3.5 %, the melting time of the recipe mixture was reduced in comparison with other options. A wide range of active acidity pH (6.5-5.7), in which they effectively cause the breakdown of casein micelles to subunits and the dispersion of fat was established. The best consistency indicators were obtained with the addition of 3.5 % salts-emulsifiers Fonacon, which gave a good emulsifying effect, without saponification of free fat. The finished product had a moderately pronounced cheesy taste; elastic, smearing consistency, was free of defects in taste and smell.