乌克兰硬奶酪生物技术问题分析综述

Yuliya Skril
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引用次数: 0

摘要

对欧盟和乌克兰生产各种硬奶酪和半硬奶酪的生物技术过程以及在手工奶酪工厂和国内生产的发酵奶酪配方进行了分析审查。对发酵、混凝和成熟等关键生产阶段的条件进行了分析。研究了奶酪发酵酵母中乳酸菌的组成和类型,以及牛奶酪蛋白的发酵和凝固酶。经过一项复杂的研究,总共分析了73种硬奶酪和半硬奶酪:吉姆·华莱士(Jim Wallace)的新英格兰奶酪制造供应公司(New England cheesmaker Supply Company)的35种食谱;来自欧盟的30种硬奶酪和半硬奶酪的生产工艺;乌克兰硬奶酪生产商的8项技术条件。结果表明,在乌克兰,优化新型硬奶酪和半硬奶酪开发的前景主要与调节奶酪发酵、烹饪和成熟的时间和温度,以及扩大发酵剂初级和次级微生物组的生物多样性有关,以改善即用产品的口感和香气。目的:与世界主要样品分析乌克兰硬奶酪的发酵工艺和配方,比较工业发酵剂和工艺发酵剂中乳酸菌的组成和类型,以及牛奶的发酵酶和酪蛋白凝固酶的类型,以优化生产,改善即用产品的口感和香气。材料和方法。方法分析和抽象逻辑的方法总结了各种硬质和半硬质奶酪的生物技术过程的评价标准与世界样品,根据专利的发展要求和标准,在欧盟和乌克兰的生产技术条件;DSTU 6003(固体奶酪);新英格兰奶酪制作供应公司的奶酪食谱由吉姆华莱士。通过统计分析、系统化、比较和信息概括等方法对所得数据进行处理。结果。在本研究中,研究了文献资料,并分析了有关硬奶酪和半硬奶酪生物技术的标准、法规、要求和建议的数据。分析了硬奶酪的市场和其生产的发酵过程的特点,确定了生产的关键点和关键阶段,使用工业沉积发酵生产者和蛋白酶,凝固和乳酸菌的生物多样性在发酵奶酪的酵母在世界生产。评估了开发新的和改进乌克兰良性和安全硬奶酪的生物技术以促进健康营养的前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
ANALYTICAL REVIEW OF BIOTECHNOLOGICAL PROBLEM OF UKRAINIAN HARD CHEESES
An analytical review of the biotechnological process of production of various hard and semi-hard cheeses in the EU and Ukraine, as well as domestic recipes of fermented cheeses for production at craft cheese factories and at home, was conducted. An analysis of the conditions of the key stages of production, including fermentation, coagulation and ripening, was carried out. The composition and type of lactic acid bacteria in sourdough for fermented cheeses, as well as enzymes for fermentolysis and coagulation of milk casein, were studied. As a result of a complex study, a total of 73 types of hard and semi-hard cheeses were analyzed: 35 recipes of the New England Cheesemaking Supply Company by Jim Wallace; 30 production processes of hard and semi-hard cheeses from the EU; 8 technical conditions of hard cheeses of Ukrainian producers. It is shown that the prospects for optimizing the development of new types of hard and semi-hard cheeses in Ukraine are mainly related to the regulation of the time and temperature of fermentation, cooking and ripening of cheeses, as well as the expansion of the biodiversity of the primary and secondary microbiome of starter cultures to improve the taste and aroma of the ready-to-use product. Purpose: to analyze the fermentation process and recipes for the production of hard cheeses in Ukraine with the main world samples, to compare the composition and type of lactic acid bacteria in industrial and craft starters, as well as the types of enzymes for fermentolysis and casein coagulation of milk, in order to optimize production to improve the taste and aroma of ready-to-use product. Materials and methods. Methodical analysis and abstract-logical method for summarizing the evaluation criteria of the biotechnological process of various hard and semi-hard domestic cheeses with world samples according to recommendations, requirements and standards with the development of patents, technical conditions of their production in the EU and Ukraine; DSTU 6003 (Solid cheeses); New England Cheesemaking Supply Company cheese recipes by Jim Wallace. The obtained data were processed by methods of statistical analysis, systematization, comparison and generalization of information. Results. In this study, the documentation was examined and the data of standards, regulations, requirements and recommendations regarding the biotechnology of hard and semi-hard cheeses were analyzed, an analysis of the market of hard cheeses and the peculiarities of the fermentation process of their production was carried out with the determination of critical points and key stages of production using industrial deposited fermentation producers and protein enzymes coagulation and biodiversity of lactic acid bacteria in sourdoughs for fermented cheeses at world productions, with an assessment of the prospects for developing new and improving the biotechnology of Ukrainian benign and safe hard cheeses for healthy nutrition.
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