Comparative analysis of technological efficiency of various methods of formulating cream mixtures

The article analyzes the assortment, chemical composition, and technological features of various types of cream cheeses.It reveals the lack of systematic information regarding the technological efficiency of different methods of curdling cream mixtures for producing cream cheeses, the main ones being enzymatic and heat-acid coagulation methods.Based on the analysis of a set of organoleptic and physicochemical indicators of cream curds obtained using the mentioned coagulation methods, it was proven that the following factors significantly influence the process: the type of starter culture; the combination of starter culture and rennet enzyme; the addition of whey protein concentrate; and the type of coagulant.It was established that in the case of enzymatic curdling of cream mixtures, a cultured milk cheese starter culture containing mesophilic lactococci should be used, together with the addition of a rennet enzyme.A sour cream starter culture, which contains mesophilic, including aromaproducing lactococci, resulted in the formation of a loose curd with low syneresis capacity.In heat-acid coagulation curdling of cream mixtures, it is advisable to use a 10% solution of acetic acid along with the additional inclusion of 1% KSB-UF whey protein concentrate.Citric acid led to the formation of an excessively pasty curd and significant losses of dry matter with whey compared to acetic acid.The highest transfer of raw material components into cream curds was observed with heat-acid coagulation compared to enzymatic curdling.To ensure a higher degree of dry matter concentration in cream cheeses, the duration of cold self-pressing of cream curds should be more than 2 hours at 102 C.The research results will be considered in improving technological schemes for producing various types of cream cheese.