Open AccessProduction of soft cheese enriched with functional ingredients
Author(s) -
Людмила Геннадьевна Креккер
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082022
Subject(s) - rennet , food science , chemistry , starter , magnesium , calcium , organic chemistry , casein
The article presents the results of a study on the possibility of obtaining soft cheese prepared on the basis of acid-rennet coagulation using calcium and magnesium salts, as well as a combination of starter cultures with the addition of streptobacteria. The production of valuable indicators of culture, including proteolytic, lipolytic activity and aromatization has been studied. The optimal conditions for obtaining acid-rennet curd under conditions of combined use of calcium and magnesium salts have been selected, which allow reducing the transition of protein to whey and increasing the content of magnesium and protein substances in the matured soft cheese.