IMPROVING THE TECHNOLOGY OF ENRICHED SOFT CHEESE BASED ON THE STUDY OF THE SUITABILITY OF COW'S MILK FOR CHEESE PRODUCTION IN PAVLODAR REGION

This article reflects the results of the conducted research on the cheese suitability of milk from cows of different breeds of the Pavlodar region and the development and improvement of production technology for a new type of enriched soft cheese for functional purposes. At the first stage of the research, a review of special and scientific, technical and patent literature was conducted on the trend in the development of technology for the production of natural rennet soft cheese using raw materials of vegetable origin. Further, in the course of the research work, experimental studies were conducted on the suitability of milk from 3 breeds of cows of the Pavlodar region «Simmental», «Red Steppe» and «Kazakh white-headed» for rennet coagulation. According to the results of the conducted research, cow's milk of the Simmental breed was selected as the main raw material for the production of enriched soft cheese. Then several variants of a mixture of good-quality milk of cows «Simmental» and less good-quality milk of cows of the breed «Krasnaya Stepnaya» were compiled in various ratios (90/10, 80/20, 70/30, 60/40, 50/50) and accordingly, the process of rennet coagulation of selected variants of raw milk using selected starter cultures and rennet was investigated enzymes. According to the results obtained, it was also found that the enzyme «Natural Rennet» and the starter culture «Lactoferm ECO» also have a very high coagulation activity of various milk mixtures. The dynamics of changes in titrated acidity during coagulation of a mixture (60-40 and 50-50) of raw milk from cows of the Simmental breed and less raw milk from cows of the Krasnaya Stepnaya breed reached the maximum index for titrated acidity Further, studies were conducted on the selection and justification of additives of plant origin – as functional components in the formulation of a new type of enriched soft cheese for functional nutrition. According to the results of the research, a milk – vegetable composition (milk – protein clot and vegetable paste) was developed as a functional additive for the production of enriched soft cheese and its concentration in the component composition of enriched soft cheese was determined. As a result, samples of soft cheese with chickpea paste in the amount of 2-4% were selected. It was found that with an increase in the dose of vegetable filler of 6-10% leads to a deterioration in organoleptic parameters, i.e. an overly pronounced taste of the bean component.