Use of ultra-high-temperature processing of raw milk to improve cheese quality

Authors

  • Tetyana Semko Vinnitsia Institute of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Tourism, Hotel and Restaurant Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380679625468
  • Vladyslav Palamarchuk Vinnitsia Institute of Trade and Economics, Faculty of Trade, Marketing and Services, Department of Commodity Science, Expertise and Commercial Business, Soborna, 87, 21050, Vinnytsia, Ukraine, Tel.: +380935257378 https://orcid.org/0000-0002-7478-9521
  • Vladyslav Sukhenko National University of Life and Environmental Sciences of Ukraine, Faculty Food Technologies and Quality Management of Products of Agricultural Products, Department of Standardization and Certification of Agricultural Products, Heroiv Oborony, 03041, Kyiv, Ukraine, Tel.: +380679912194 https://orcid.org/0000-0002-8325-3331

DOI:

https://doi.org/10.5219/1186

Keywords:

milk, cheese, UHT processing, cheeseability of milk, cheese ripening

Abstract

The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, which will allow us to counterbalance the low quality of raw materials, which is currently a serious problem for domestic cheese production. A promising method of realising the benefits of high-temperature (HT) and ultra-high-temperature (UHT) milk processing in cheese making is the development of new types of cheese with a high moisture content; however, there are very few publications that discuss these approaches. The development of advanced technologies for the production of low-temperature second-degree solid cheeses with the use of HT and UHT processing, related to the improvement of the technological process and the equipment and technological scheme of production of solid cheeses. The main direction of the development of cheese production at the present stage is the improvement of existing technological processes, the development of resource-saving technologies and the improvement of the natural solid rennet cheese quality. The results of our research, related to the study of the composition and safety of milk raw materials, the impact of various technological factors on the cheese production process and the quality of the products obtained, are the basis for our resource-saving technology for the production of solid rennet cheese.

Downloads

Download data is not yet available.

References

Adámek, M., Adámková, A., Řezníček, M., Kouřimská, L. 2016. The estimated possibilities of process monitoring in milk production by the simple thermodynamic sensors. Potravinarstvo, vol. 10, no. 1, p. 643-648. https://doi.org/10.5219/462

Bashaeva, D. V., Khaerdynov, R. R. 2008. Changes in milk proteins during heat treatment. Dairy Industry, vol. 7, p. 74-75.

Horbatova, K. K. 1984. Biochemistry of milk and dairy products. Moscow, Russia : Light and food industry, 344 p. ISBN 5-901065-48-4.

Hudkov, A. V. 2003. Cheesemaking: technological, biochemical and physico-chemical aspects. Moscow, Russia : DeLy Print, 800 p. ISBN 5-94343-071-7.

Kazumoto, H. U., Tetsuo, S. 1988. Gel-Forming Characteristics of Milk Proteins. 1. Effect of Heat Treatment. J. Dairy Sci., vol. 71, no. 6, p. 1439-1446. https://doi.org/10.3168/jds.S0022-0302(88)79706-4

Khramtsov, A. H., Emelianov, S. A., Evdokymov, Y. A. 2006. The need for bacterial sanitation of raw milk. Dairy Industry, vol. 3, p. 11-16.

Kuznytsov, V. V., Shyler, H. H. 2003. Handbook of a dairy production technologist. Technology and Recipes. St. Peterburg, Russia : GIORD, 512 p. ISBN 5-901065-47-6.

Singh, H., Waungana, A. 2001. Influence of heat treatment of milk on cheesemaking properties. Int. Dairy I., vol. 11, no. 3, p. 543-551. https://doi.org/10.1016/S0958-6946(01)00085-1

Skott, R., Robynson, R. K., Uylby, R. A. 2005. Cheese production: scientific foundations and technologies. St. Peterburg, Russia : Professyia, 464 p. ISBN 5-93913-071-2.

Tepel, A. 1979. Chemistry and physics of milk. Moscow, Russia : Food industry, 623 p. ISBN 978-5-904757-34-2.

Tverdokhleb, H. V., Ramanauskas, R. Y. 2006. Chemistry and Physics of Milk and Dairy Products. Moscow, Russia : DeLy Print, 360 p. ISBN 5-94343-114-4.

Zolotyn, Y. P. 1979. Sterilized milk. Moscow, Russia : Food Industry, 158 p.

Published

2019-11-28

How to Cite

Semko, T. ., Palamarchuk, V., & Sukhenko, V. (2019). Use of ultra-high-temperature processing of raw milk to improve cheese quality. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 840–845. https://doi.org/10.5219/1186

Most read articles by the same author(s)