Improving the technology of “Dutch” cheese through the use of retentate obtained by ultrafiltration method

Purpose. To improve the technology of cheese "Dutch" through the use of retentate obtained by ultrafiltration method. Materials and Methods. Generally accepted standard methods for determining the quality indicators of raw materials and the finished product: mass fractions of fat (GOST 5867), protein (GOST 25179), dry matters (GOST 3626), active (GOST 32892) and titratable (GOST 3624) acidity were used in the work. The organoleptic characteristics of Dutch cheese were assessed by tasting (GOST 32260-2013). Results. Studies of physico-chemical and microbiological parameters of raw materials for rennet production were carried out; the optimum temperature regime of raw milk pasteurization in rennet cheese production was selected: 75±2oC, exposure time 15-20 s; changes in composition and properties of whole natural cow's milk in the process of concentrating were investigated: temperature (30±2)оC, pressure (0.45+0.05)MPa were investigated; structural and mechanical properties were studied and it was found that the optimal content of substances in UV concentrate of whole milk is 34-35%. Conclusion. The technology of Dutch cheese has been improved. The possibility of producing cheese from milk processed by membrane concentration methods has been proven. The use of milk ultrafiltrate for processing into cheese improves the consumer properties of the product, increases its biological value and grade, and gives the product the necessary functional properties.