Труды Кубанского государственного аграрного университета


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2017, № 68

UDC: 664.87: 641.542
GSNTI: 65.63.33

Determining the optimal parameters of the freezing process cheese

The dairy industry is one of the most advanced and fastest growing in the food industry. Dairy industry enterprises produce products, providing all categories of the population with the necessary materials. Particularly acute is the problem of protein shortage, and cottage cheese and cottage cheese products are a valuable source. Due to the fact that the production of cottage cheese is seasonal, cottage cheese is frozen and stored for processing into semi-finished and finished products and the finished products realization. The article is devoted to the process of freezing of cottage cheese with the mass fat fraction of 9% and low-fat cottage cheese by the method of contact freezing with the aim of preservation of cottage cheese. Cottage cheese is frozen on the lines or in the refrigeration apparatus packed into briquettes. The existing traditional method of slow freezing in a freezer does not provide a quality product, so the author proposes to freeze cottage cheese in blocks, by direct contact with a cold metal surface. The author examines the process of freezing cottage cheese with mass fat fraction of 9% and with low-fat by the method of contact freezing through a metal surface on a specially designed experimental stand on the basis of the horizontal tile freezer. The author identifies the most efficient temperature and freezing rates for different types of cottage cheese. Rational freezing rate is adopted at the level of: for cottage cheese with a mass fat fraction of 9% - 5,2 ½ 10-6, lean cottage cheese - 6,0 ½ 10-6 m/s. The values of these rates are provided in different ways of freezing process by varying the thickness of the block and the temperature of the contact surface of the freezer.
Keywords: Cottage cheese, freezing, freezer, temperature, rate of freezing
DOI: 10.21515/1999-1703-68-169-174

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Authors:

  1. Varivoda Аlbina Alekseevna, PhD in technique, associate professor, FSBEI HE “I.T.Trubilin Kuban State Agrarian University”.