THE SUBSTANTIATION OF THE RECIPE FOR LACTOSE-FREE WHEY CHEESE «СARAMEL CHEESE»
Abstract
Given the prospects of whey cheese production due to the positive social, economic, and environmental impact, affordable, nutritious products, and waste-free output, the paper substantiates the feasibility of developing new cheese formulations based on whey. To achieve this goal, we determined the possibility of using hydrolyzed condensed whey in the technology of Brunost-type cheeses. According to the results obtained, the content of solids in condensed whey is 3.3 times higher than in native whey. The study of the quality indicators of condensed whey allows us to consider it promising for use in the technology of Brunost cheese. In whey, lactose makes up the bulk of the chemical composition. It is known that the presence of this type of sugar in products may restrict consumption by specific categories of the population with lactose intolerance. To expand the range of consumers – to produce a lactose-free product, and to reduce the duration of heat treatment (boiling), namely to accelerate the formation of the characteristic sensory indicators of «brown cheese,» we propose preliminary enzymolysis of lactose in condensed whey. A crucial stage in brown cheese technology is the formation of the cheese's characteristic color, taste, and aroma during heat treatment (boiling), which involves evaporation of moisture and thickening of the mixture. The intensity of the formation of flavor and aroma substances, color, and solids content in the mix is influenced by the technological parameters of heat treatment (boiling), such as temperature and duration. According to the study's results, the following rational parameters of heat treatment were established: temperature – (95.0±3.0)°C; duration – (240...270) minutes. The results of determining the cheese yield show that using condensed whey in the cheese recipe increases the cheese yield by 1.87 times. According to sensory indicators, the developed lactose-free cheese ‘Caramel cheese’ is characterized by more attractive characteristics for the consumer than the classic cheese version.
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