SELECTIVE METHODS OF PREPARATION OF MILK RAW MATERIALS IN CHEESE PRODUCTION TECHNOLOGY

One of the priority directions of milk processing industry development in the Republic of Belarus is increase of cheese production volume. The production of cheeses by classic method is accompanied by a significant amount of whey waste, that a part of fat and milk protein pass to, and which subsequently undergoes a separate processing. Baromembrane treatment of milk allows to reduce the loss of fat and protein with serum and thereby increase the product yield. The advantage of such treatment is concentration of solids and all fractions of milk proteins in unchanged form that contributes to the preservation of their natural properties. This is the first time in the Republic of Belarus when technological solutions for concentrating dairy raw materials for cheese production have been proposed. The possibility of creation of concentrated milk mixtures for production of various kinds of cheeses by baromembrane processing methods (ultrafiltration, nanofiltration, reverse osmosis) of skim milk was studied. The dynamics of changes in the physicochemical parameters and mineral composition of the retentate and permeate. Using these concentrates, normalized milk mixes were prepared and industrial prototypes of cheeses were produced; physicochemical and microbiological indices and organoleptic characteristics. The effect of the increased amount of protein and dry matter in milk mixture on the qualitative characteristics of the milk clot and cheese productin process parameters. The efficiency of using the methods of baromembrane concentration in the production is studied. The results of the conducted researches are of great importance for development of technologies for new types of cheese production using baromembrane methods of preparation of dairy raw materials, which make it possible to obtain an economic effect by reducing protein losses and raw material costs.

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