Development and quality assessment of a soft cheese product with plant milk

Abstract

The benefits of dairy products for human health are due to many factors related not only to the nutritional value, including biological value of the main raw materials, but also to their good digestibility, the possibility of combining them with other types of food in the diet, a wide range of varieties, and affordability in terms of price attractiveness. The assortment of cheeses made using the technology of cheddaring is in demand among consumers and is constantly updated with new products. Modern directions in cheese production technology involve the use of vegetable raw materials rich in protein and new types of milk coagulating enzymes. The article presents data on the development of a recipe for a cheese product based on soy milk. The objects of research were model samples of cheese prepared with various milk coagulating enzymes and samples of cheese product with the addition of soy milk. At the first stage of the study, the effect was determined of analyzed enzymes (Caglificio clerici SPA/Italy, Meito/Japan, Normal/Russia) on the process of milk clotting. The temperature of clotting was 30±2°C, and the duration was 30±5 min. It has been found that different enzymes have a different impact on the duration of clotting. When adding rennet (Normal), the minimum time was observed – 25 minutes, which is 40% less than the clotting duration when adding mucorpepsin (Caglificio clerici) and 20% lower than the clotting duration when adding microbial enzyme (Meito). Thus, during the work, enzyme preparations that positively affect the technological process of obtaining a soft cheese product have been identified, quantitative dosages of soy milk have been determined, and the quality indicators of the obtained product have been analyzed.