Research of Changes in the Structural and Mechanical Properties of Semi-Hard Cheese During Defrosting

The article presents the results of a study of the structural and mechanical properties of semi-hard cheese produced by coagulation of goat's milk with enzyme preparations of plant and animal origin. Data on the structural and mechanical properties of a freshly processed sample of cheese type halloumi and a sample subjected to low-temperature storage were obtained, and the relaxation coefficient characterizing the plastic-elastic properties of the cheese mass was calculated. The structural and mechanical properties of cheese produced using an animal-derived enzyme preparation had better indicators than those produced using a vegetable-derived enzyme preparation. Scientific research was carried out on the basis of Siberian Scientific Research Institute of Cheese Making (Barnaul, Russia). According to study, based on the experimental method, an objective indicator of the consistency of cheese was calculated-the relaxation coefficient, which fully reflects the most important rheological properties. Thus, it was found that the relaxation coefficient of defrosted cheese produced with the help of the SG-50 enzyme had better indicators and amounted to K relax =93.709 N/s, while for cheese produced with the help of the Renin enzyme, the relaxation coefficient was K relax =89.91 N/s. The results are of practical significance, as they allow to adjust the technological modes of cheese production and evaluate the influence of various factors on the formation of cheese consistency.