ОБГРУНТУВАННЯ ПАРАМЕТРІВ ПАСТЕРИЗАЦІЇ МОЛОКА У ТЕХНОЛОГІЇ СИРУ М’ЯКОГО КАМАМБЕР.

The article examines the influence of pasteurization parameters of milk from Holstein cows at the Prykarpattia Dairy Farm of MUKKO LLC in the technology of soft Camembert cheese on the yield of cheese, the mass fraction of proteins and fat in Camembert cheese, and the chemical composition of serum, as well as the effectiveness is determined heat treatment of milk under different pasteurization regimes. The control (temperature 80ºС, holding for 20 seconds) and three experimental modes of pasteurization of milk were studied - the first experimental mode: temperature 80ºС, holding for 5 minutes; the second experimental mode: temperature 85ºС, holding for 20 seconds; the third experimental mode: temperature 85ºС, exposure 5 min. It was determined that increasing the pasteurization temperature of milk from 80ºС to 85ºС and prolonging the holding time from 20 sec. up to 5 min. helps increase the yield of soft Camembert cheese by 6.3%. The effect of milk pasteurization parameters on the mass fraction of protein and fat in soft Camembert cheese was determined: Camembert cheese produced from milk pasteurized at a temperature of 85°C with a holding time of 5 minutes has the maximum protein content, while such cheese contains a minimum amount of fat ( 57.5% in the dry matter of the cheese), which requires the correction of the milk normalization process in the soft Camembert cheese technology when applying the new pasteurization regime. It has been established that increasing the temperature of pasteurization of milk and the duration of keeping it at this temperature helps to reduce the content of dry substances in whey, in particular, by reducing the mass fraction of proteins that pass to whey in the process of syneresis. It was determined that pasteurization of milk at a temperature of 85ºС with a holding time of 20 seconds. and 5 min. ensures high efficiency of heat treatment (99.99%) and inactivation of all enzymes, which will ensure stable and predictable quality of the finished product, since only enzymes of fermenting cultures will participate in the ripening of soft Camembert cheese. Based on the conducted research, it is recommended to use pasteurization of milk at a temperature of 85ºС with a holding time of 5 minutes in the technology of soft Camembert cheese. [ABSTRACT FROM AUTHOR]