OPTIMIZATION OF MANUFACTURING TECHNOLOGY OF SOFT CHEESE

The aim of this work was optimization of production processes and determination of the goals settings of the optimal values in production of investigatory soft cheese. Consequently, fat and protein ratio of the prepared pasteurized milk mixture for soft cheese production, and their influence on the fat content in dry matter of final product was determined, moisture of the coagulum and the final product established and the coagulum moisture content and coagulum drying effect on the duration of the final product moisture investigated. It was established that the largest fat content in dry matter of soft cheese (52.21%) is by the fat/protein ratio of – 1.21, and the lowest (41.69%) – by the ratio of 0.83. Optimal pasteurized mixture of milk fat/protein ratio for soft cheese is from 0.830 to 0.962. The ideal fat/protein ratio for given soft cheese – 0.89. The lowest moisture content of the final product (51.9±0.08%) was obtained by the coagulum moisture at 76.1±0.07%, and the highest – 55.0±0.09%, when coagulum moisture was 71.4±0.13%. The optimal coagulum moisture range, conforming to corporate standards for the final product moisture soft cheese is from 69.01 to 75.55%. The longest drying time of the coagulum (35 min) corresponds to the minimum moisture content of soft cheese – 51.438±0.492%. The maximum moisture content of soft cheese 54.87±0.38% was obtained, when the coagulum drying time was 30 min. This period of time is also optimal drying time for coagulum of investigatory soft cheese.