Turchyn I. Ihe influend of milk homogeneity on the gualuty of Holand cheese group of chese

The Thesis is devoted to the scientific grounding of milk homogeneity 5,0-7,5 MPa usage during production of Holand cheese group of cheese. There was proved the usage of milk homogeneity during production of rennet cheese of Holand cheese group. There were worked on treatments and parameters of technological process during production of Holand cheese group of cheese from homogeneous was used as an example along with usage of bacterial applying preparation "Activ" and ferment "BP-Uglich-№4". Optimum treatment of milk homogeneity during production of hard rennet cheese of Holand cheese group was experimentally determined. It was determined that duration of rennet coagulation of milk is approximately 29-26 min. It is recommended to cut a piece of chese from homogeneous milk to cut while mixer moves at low speed. Cut piece lay for 5-8 minutes to separate the whey, compact the particles of cheese and to prevent the inorease of cheese dust and thus loss of protun with whey. It would be wise to cut cheese slowly before it is elastic, roundish and dense. Duration of cheese grain mixing before second heating is 25-35 min, the temperature of second heating is 39-41 0C, duration of mixing after second beating is 20-30 min.