JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS

Abstract

The article provides an analysis of the volume and structure of cheese imports into Ukraine, as well as the results of a survey of respondents in Ukraine who consume cheese. On the basis of the conducted analysis, the feasibility and relevance of developing the technology of soft Camembert cheese from the milk of cows kept in Ukrainian farms with the use of modern dairy ingredients, as well as the introduction of the developed technology into production in Ukraine for sale on the domestic consumer market, are shown. Based on the analysis of the state of raw materials at the Prykarpattia Dairy Farm of MUKKO LLC – one of the representatives of craft cheese production in Ukraine – the expediency of processing cow's milk, which the company will have in the short term, into soft Camembert cheese, is shown. Analysis of the chemical composition and quality indicators of the milk of Holstein and Ukrainian black and white dairy cows kept at the Prykarpattia dairy farm of MUKKO LLC indicates the feasibility of processing the milk of Holstein cows into soft Camembert cheese, and the milk of Ukrainian black and white cows dairy breed - for hard cheeses. The ripening process of soft Camembert cheese, produced from the milk of Holstein cows at the Prykarpattia Dairy Farm of MUKKO LLC, with the use of modern dairy ingredients - leavening compositions of mesophilic lactic acid bacteria and Penicillium сandidum molds directly applied, and liquid milk-producing enzyme (100 percent chymosin) – carried out according to two step modes. The first batch of soft Camembert cheese was ripened according to mode 1: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 10 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 2–3 days. The second batch of soft Camembert cheese was ripened according to mode 2: the first ripening chamber – temperature 11–12ºС; relative air humidity 85–90%; duration 17 days; the second ripening chamber (in laminated foil) – temperature 6–7ºС; relative air humidity 70–75%; duration of 3–4 days. In samples of soft Camembert cheeses, quality indicators were determined after ripening. According to the results of the conducted research, the ripening parameters of soft Camembert cheese are recommended.