Kostritskaya O. The improvement of curd cheese technology with use of high temperature treatment of milk.

The object of researches - technology of curd cheese. The dissertation is devoted to the improvement of curd cheese technology with use of high temperature treatment of milk for the ensuring high quality and extending the shelf life of the said product. The reasonability of more intensive pasteurization and UHT-treatment regims than those currently used for the enhancing the microbiological quality of milk and ensuring the normal dynamics of the fermentation process is shown. The researches of acid and acid-rennet coagulation of milk proteins at higher temperature and extended duration of pasteurization, together with the researches of the properties of milk-protein clots and quality of the curd cheese were performed. The effects of temperature treatment of protein clots on the properties and production output of curd cheese were studied. The researches of calcium content, microstructure, state of water, protein composition, biological value, microbioligical characteristics of curd cheese, manufactured under different technological conditions were performed. The researches performed made it possible to define the technological conditions of manufacturing curd cheese with the use of different processing equipment.