Biomics

Cheeses are among the most popular dairy products consumed worldwide. Their popularity is explained by excellent taste qualities, the content of proteins of high biological value (having all essential amino acids in their composition in the optimal ratio), easily digestible milk fat and a widely represented assortment. Developed countries of the world consume cheese in the amount of 15-20 kg per capita per year. The cheese-making industry includes both large industrial enterprises with a capacity of up to 800 tons of processed raw material per shift, and small enterprises whose raw material processing volume does not exceed 100 liters per shift. The use of ultrafiltration in the technology of producing solid and semi-solid cheeses is a promising direction in the dairy industry. Semi-permeable membranes allow to separate or concentrate heterogeneous (heterogeneous) mixtures, regulating their composition and properties. This paper provides data on physicochemical and microbiological parameters of milk raw materials during their membrane treatment. With the introduction of membrane methods for the separation of raw materials, the concentration of proteins and fat in the separated phase increases. The identified trend allows us to conclude that it is necessary to use these methods of cheese making more widely.

semi-solid cheeses, retentate, ulrafiltration, microbiological indices, pasteurization, concentration factor

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