THE USE OF PROTEIN CONCENTRATES IN THE PRODUCTION OF GRANULATED COTTAGE CHEESE
In the production of granulated cottage cheese, special attention is paid to the content of dry substances in skim milk, since this affects not only the output of the product and the grain structure, but also the rate of fermentation of the milk mixture. The aim of the research was to normalize the milk-raw material by protein composition and to study the technological parameters of the granulated cottage cheese production. During the studies, they defined the mass fraction of protein, moisture, SOMO, the amount of dry concentrates introduced (proteins: Stamix Instart, SWPC and PEP PF), the cheese granule boiling temperature, the milk pasteurization temperature, the active acidity of the cheese curd and the titratable acidity of whey, the output of grain cottage cheese. The mass fraction of protein, moisture, SOMO were defined with "Lactan 1 - 4". The temperature was determined by a thermometer. The amount of added dry concentrates was determined depending on the mass fraction of protein in skim milk by the square method. The active acidity of the curd was checked with a pH meter. The titratable acidity of the whey is determined according to GOST 3624-57. The yield of the final product was determined with electronic scales.The obtained results indicate that when protein is normalized with protein, it reduces the time of fermentation and the possibility of defects in the finished product and simultaneously positively influences the technological process of production of granulated cottage cheese, increasing the output of the finished product by 1.5 time, shortening the duration of the production process, reducing economic costs and increasing profitability of cottage cheese production.