УДК 637.04
Authors:
Reznichenko I. Yu.,
Frolova N. A.
Annotation. The range of cheeses prepared using cheddarization technology is in demand among consumers and is constantly updated with new products. 7 Modern trends in cheese production technology are associated with the use of protein-rich plant materials and new types of milk-clotting enzymes. The article provides data on the development of a cheese product recipe. Enzyme preparations that have a positive effect on the technological process and product properties have been identified, and quantitative dosages of soy milk have been determined. The quality indicators of the resulting product were analyzed. Compliance with the standardized values of quality indicators for the developed product has been established.
Key words: cheese, mozzarella, enzyme preparations, recipe, technological parameters, plant milk, quality assessment
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