foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-2-94-99foodsyst-155Research ArticleСтатьиMilk curd self-segmentation in cheesemaking tankСамосегментация молочного сгустка в сыродельной ваннеhttps://orcid.org/0000-0002-5663-3662СмыковИ. Т.SmykovI. T.

Смыков Игорь Тимофеевич — доктор технических наук, главный научный сотрудник, Отдел физической химии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

Igor T. Smykov, Doctor of Technical Sciences, Chief Researcher, Department of Physical Chemisry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

i_smykov@mail.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation202211072022529499Copyright © Smykov I.T., 20222022Смыков И.Т.Smykov I.T.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/155

The purpose of this work is to describe and study the previously unknown phenomenon of self-segmentation of a milk curd in an open-type cheesemaking tank. Based on the analysis of the kinetics of gel formation, it has been determined that self-segmentation of the gel begins near the gel point, develops over several tens of seconds, and becomes stable as the gel condenses. The segments in the milk curd do not have a definite regular shape; their average size varies from 5 to 50 cm. The shape and size of the segments do not repeat and do not correlate with the type of cheese being produced. The displacement of the segments of the milk curd in the cheesemaking tank relative to each other in height is from 0.5 to 2 mm. The width of the boundary layer between the curd segments increases during the secondary phase of gelation from 3 to 10 mm. As a result of experimental studies, it has been shown that self-segmentation of milk gel is caused by thermogravitational convection, which forms Benard convection cells. A description of a possible mechanism of milk gel self-segmentation in open-type cheesemaking tanks is proposed. The effective role of fat globules in the mechanism of self-segmentation of the milk curd has been noted. It has been suggested that self-segmentation of the milk curd in the cheesemaking tank may cause some organoleptic defects in the finished cheese, in particular inhomogeneity of texture and color.

Цель этой работы состоит в описании и исследовании ранее неизвестного явления самосегментации молочного сгустка в сыродельной ванне открытого типа. На основе анализа кинетики гелеобразования определено, что самосегметация геля начинается вблизи гель-точки, развивается в течение нескольких десятков секунд и закрепляется по мере уплотнения геля. Сегменты в молочном сгустке не имеют определённойправильной формы, их средний размер вариабелен в пределах от 5 до 50 см. Форма и размеры сегментовне повторяются и не коррелируют с видом вырабатываемого сыра. Смещение сегментов молочного сгусткав сыродельной ванне относительно друг друга по высоте составляет от 0,5 до 2 мм. Ширина граничного слоямежду сегментами сгустка увеличивается в процессе вторичной фазы гелеобразования от 3 до 10 мм. В результате проведенных экспериментальных исследований показано, что самосегментация молочного гелявызывается термогравитационной конвекцией, образующей циркуляционные ячейки Бенара. Предложеноописание возможного механизма самосегментации молочного геля в сыродельных ваннах открытого типа.Отмечена действенная роль жировых шариков в механизме самосегментации молочного сгустка. Высказанопредположение, что самосегментация молочного сгустка в сыродельной ванне может вызвать некоторые органолептические дефекты в готовом сыре, в частности неравномерность текстуры и неравномерность цвета.

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The authors declare that there are no conflicts of interest present.