EVALUATION OF THE IMPACT OF THE BIO-PREPARATION “SPH- S” ON IMPROVING THE SUITABILITY OF MILK FOR CHEESE MAKING
DOI:
https://doi.org/10.37000/abbsl.2026.119.19Keywords:
milk curdability, biological preparationAbstract
According to the requirements of DSTU 3662:2018, dairy raw materials must meet the requirements of at least the first grade, however, when assessing it, such a technological property as curdability is not sufficiently taken into account. The formation of not soft elastic, but clots under the action of starter cultures and milk-coagulating enzymes leads to unstable quality of rennet cheeses in relation to the requirements set out in DSTU 6003:2008.
The aim of the study was to assess the effect of the biopreparation “SPH-S” on improving the curdability of milk. The biopreparation was obtained in the form of filtrates of cheese-whey and cheese-water suspensions.
It was established that the effect of the filtrates is dose-dependent. At low concentrations (0.1–0.4%), a high-quality, relatively hard elastic clot was formed; at 0.5 - 1.5%, activation of microbiological processes and variability of the structure were observed; at 2.0 - 3.0%, - increased gas formation and deterioration of the structure were observed. Cheese - whey filtrates provided a more stable clot and more active development of fermenting microflora, compared to cheese - water.
The effectiveness of the biological preparation "SPH-S" in improving the technological properties of milk and the quality of rennet cheeses was confirmed.
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