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Starter cultures for obtaining curd whey with improved organoleptic properties

DOI: 10.21047/1606-4313-2016-15-2-33-37
UDC 579.8

Starter cultures for obtaining curd whey with improved organoleptic properties

Bazarnova J.G., Seskin M. S.

Abstract
Whey produced in dairy industry amounts up to 90% of milk processed into curd, cheese and casein. It is of high biological value. Deflavoring and deodorizing of curd whey can be made by means of adding specially selected enzymes and microorganisms to the raw milk. The article concerns the composition of single-strain and multiple-strain starters, conditions of the fermented product obtaining, and also describes the benefits of using direct starters (DVS, Direct Vat Set). The results of biochemical indicators’ analyses for produced by Cr.Hansen (Germany) CHN-22, CHN 11 and CHN-19 starter cultures of direct introduction containing a mixture of Lactococus Lactis subsp. cremoris, Lactococus Lactis subsp. lactis, Leuconostoc mesenteroides subsp. cremoris and Lactococus Lactis subsp. Diacetylactis strains are shown. Starters were activated by their inoculation into pasteurized skim milk (at the temperature of 95º С and with exposure time of 20-30 min), then the milk was cooled to 30 ºС. At рН 3 proteolytic activity of CHN-19 activated starter is shown to be much higher than the one of CHN-11 и CHN-22. The effect of starters on the chemical composition and organoleptic characteristics of cheese whey after separation of curd as well as the yield of the main components from the original raw materials into whey is shown. The yield of whey protein after separation of curd is found to be from 80.0 о 81.7 %; the one of lactose - from 88.8 to 90.9%, and of the minerals – from 84.4 to 87.0 %; that proves high nutritional value of the obtained whey. The results of chemical composition analyses for the samples of cheese whey obtained with DVS cultures under investigation at Klever-2M ultrasonic milk analyzer are shown. The choice of CHN-19 starter introduction of direct entering to obtain curd whey with improved organoleptic properties and its further use in food technologyis substantiated The obtained whey can be used as a base for pickles, brines and protein-fat emulsions in meat and fish processing.

Keywords: curd whey, improved organoleptic properties, starters of direct introduction, DVS-cultures, biochemical properties of whey.

All references

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