Optimization of the technology for obtaining flavoring cream cheese preparation

The relevance of the study and the presence of gaps in the existing knowledge on the topic: Enzyme-modified cheese (FMS) is widely used in the dairy industry for the production of accelerated maturing cheese, analogs of cheese and cheese products, snack products, etc. When obtaining FMS, it is important to obtain the flavor of the corresponding cheese. The FMS aroma is formed by a whole group of substances, including aldehydes, ketones, volatile fatty acids, amino acids, lactates, etc. The formation of these flavoring components is influenced by the conditions and depth of the fermentation process. In this work, the mathematical optimization of the technology for producing enzyme-modified cheese with a creamy aroma is carried out. The planning and analysis of the results of the experiment was carried out using the statistical analysis system - Statistica 10.0. As an experimental design, a three-level full factorial experiment was chosen, which makes it possible to evaluate the joint influence of several factors with a minimum number of experiments. The dosage of the enzyme preparation (0.2-1.0%), pH (4.5-6.5), temperature (28-48 ºС) and the duration of the fermentation process (24 -72 h). The response was an organoleptic assessment of the cheese flavor samples obtained during the experiment, expressed in points. Results and discussion: As a result of processing experimental data, a mathematical dependence of the intensity of the smell of cheese flavor (Y) on temperature (X1), pH of the medium (X2), duration of fermentation (X3) and dosage of the enzyme (X4) was obtained. Graphical interpretations of the dependence of sensory evaluation on fermentation conditions, profiles of predicted values ​​and desirability function were obtained. With a fair degree of confidence, it can be argued that the most optimal parameters of the fermentation process, allowing to obtain the best quality cheese flavor, are the following values: fermentation temperature - 48 ° C, pH - at 4.5, fermentation duration - 48 hours, enzyme dosage - 1 %.

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