Research of heat treatment influence of milk on quality and safety of hard cheeses

Authors

  • Iryna Vlasenko Vinnytsia Institute of Trade and Economics of Kyiv National University of Trade and Economics, 87, Soborna str., Vinnytsia, Ukraine, 21050, Ukraine https://orcid.org/0000-0001-9995-2025
  • Tetiana Semko Vinnytsia Institute of Trade and Economics of Kyiv National University of Trade and Economics, 87, Soborna str., Vinnytsia, Ukraine, 21050, Ukraine https://orcid.org/0000-0002-1951-5384
  • Petro Mamonov Vinnytsia College of Economics and Law of the Vinnytsia Cooperative Institute, 58, Academika Yangelya str., Vinnytsia, Ukraine, 21050, Ukraine https://orcid.org/0000-0002-1844-5919

DOI:

https://doi.org/10.15587/2312-8372.2019.187717

Keywords:

raw milk, cheese suitability of the milk, bacterial contamination, high-temperature treatment, ultra-high-temperature processing

Abstract

The object of research is raw milk used for the production of hard cheeses by milk processing enterprises of Ukraine. The quality of raw milk is especially important, a key factor determining the effectiveness of the milk processing industry. Without milk, which meets certain requirements, it is impossible to organize the production of high-quality products. Special requirements are placed on the quality of raw milk intended for the cheese production. One of the most problematic places is improving the quality and cheese suitability of raw milk and improving the technological process for the production of natural hard cheeses

During the study, laboratory (biochemical and microbiological) research methods are used to determine the quality indicators of raw milk and finished products, as well as their microbial contamination. And for processing the results of the study, methods of mathematical statistics are used.

The work shows that bacterial contamination of raw milk, which exceeds the normative limit values, poses a threat to both the technological process of cheese making and the quality of the finished product. Methods are proposed for preventing a decrease in the yield of cheese and deterioration in its quality due to prolonged storage of milk at low temperatures. It is proved that the best results are obtained with ultra-high-temperature processing of milk with an exposure of 2–4 s. And also, that high-temperature and, especially, ultra-high-temperature (UHT treatment) is a very effective way to destroy bacterial microflora and improve the quality of raw milk by such an indicator as a «pollution tank». This allows to increase the cheese ability of raw milk. High temperatures of heat treatment of milk lead to changes in the salt and protein composition of milk. These changes should have both negative consequences – a deterioration in the rennet coagulation of milk and the synergistic properties of the clot, and a positive result consisting in an increase in the transfer of milk solids, primarily whey proteins, to clot and cheese.

Author Biographies

Iryna Vlasenko, Vinnytsia Institute of Trade and Economics of Kyiv National University of Trade and Economics, 87, Soborna str., Vinnytsia, Ukraine, 21050

Doctor of Medical Sciences, Professor, Head of Department

Department of Commodity Science, Expertise and Commercial Business

Tetiana Semko, Vinnytsia Institute of Trade and Economics of Kyiv National University of Trade and Economics, 87, Soborna str., Vinnytsia, Ukraine, 21050

PhD, Associate Professor

Department of Tourism, Hotel and Restaurant Business

Petro Mamonov, Vinnytsia College of Economics and Law of the Vinnytsia Cooperative Institute, 58, Academika Yangelya str., Vinnytsia, Ukraine, 21050

PhD, Associate Professor, Head of Department

Department of Food Technology and Restaurant Services

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Published

2019-11-21

How to Cite

Vlasenko, I., Semko, T., & Mamonov, P. (2019). Research of heat treatment influence of milk on quality and safety of hard cheeses. Technology Audit and Production Reserves, 6(3(50), 35–39. https://doi.org/10.15587/2312-8372.2019.187717

Issue

Vol. 6 No. 3(50) (2019): Chemical engineering

Section

Reports on research projects

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Copyright (c) 2019 Iryna Vlasenko, Tetiana Semko, Petro Mamonov

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