Variants for sodium caseinate hydration by enrichment of skimmed milk in cottage cheese manufacture

Long-term and accelerated variants for the preparation of skimmed milk (the city of Vologda) while enriching it with sodium caseinate (the city of Moscow) have been studied for the technological characteristics of cottage cheese production and indicators. The novelty of the work encloses obtaining scientific data on the composition, physicochemical parameters of cottage cheese and separated whey using different methods of sodium caseinate adding to skimmed milk. In both variants, a dose of sodium caseinate of 1% by weight of the mixture has been used to produce cottage cheese. Skimmed milk without sodium caseinate has served as a control variant. The composition of model mixtures, cottage cheese and whey samples has been determined by spectrophotometric method. The titratable acidity of the experimental and control samples has not exceed the standard value of 240 °T. The mass of the resulting cottage cheese in both experimental variants is greater than in the control samples, regard- less of the method of preparing the mixture. The moisture content of all experimental samples of cottage cheese is slightly lower than in the control one. Taking into account the volume of whey formed, the total amount of solids transferred from skimmed milk to whey is less in samples obtained by adding sodium caseinate, regardless of the method of its preparation.