foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2018-1-2-12-20foodsyst-9Research ArticleСтатьиMILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKINGОПРЕДЕЛЕНИЕ МОМЕНТА ГОТОВНОСТИ МОЛОЧНОГО СГУСТКА К РАЗРЕЗКЕ ПРИ ПРОИЗВОДСТВЕ СЫРОВСмыковИ. Т.SmykovI, T.

доктор технических наук, главный научный сотрудник

doctor of technical sciences, chief research scientist

i_smykov@mail.ruВсероссийский научно-исследовательский институт маслоделия и сыроделия — филиал Федерального научного центра пищевых систем им. В.М. Горбатова РАНРоссияAll-Russian Scientific Research Institute of Butter–and Cheese–making — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation201811072018121220Copyright © Smykov I.T., 20182018Смыков И.Т.Smykov I.T.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/9

The article presents the results of manufacture and experimental studies of the use of hot wire method, implemented on standard elements of automation equipment, for online determination of milk curd readiness to cutting in the cheesemaking process. the values of the elastic modulus for different types of cheeses at the moment of milk curd readiness to cutting are determined. the statistical processing of the results of experimental studies was carried out. It is shown that the average value of the elastic modulus at this moment is 1.68 c.u., and the standard deviation is 0.017 c.u. The investigations have been performed to evaluate the effect of the type of enzyme preparation on the milk curd properties and the accuracy of determining the moment of milk curd readiness to cutting, obtained with their use. It is established that the value of the elastic modulus, specific for the moment of milk curd readiness to cutting, will be different for each type of enzyme preparation. The average value of the elastic modulus of the curd at the moment of its readiness to cutting with the use of different types of enzyme preparations can vary from 1.5 to 1.95 c.u., but it is a constant value for each of them. The researches showed that the hot wire method could be used for mechanization and automatization of the industrial manufacture process

 

В статье приведены результаты производственно-экспериментальных исследований использования метода горячей проволоки, реализованного на стандартных элементах средств автоматизации, для он-лайн определения готовности молочного сгустка к разрезке при производстве сыров. Определены значения модуля упругости в момент готовности молочного сгустка к разрезке для различных видов сыров. Проведена статистическая обработка результатов экспериментальных исследований. Показано, что среднее значение модуля упругости в этот момент составляет 1,68 усл. ед., а стандартное отклонение составляет 0,017 усл. ед. Выполнены исследования для оценки влияния вида ферментного препарата на свойства молочного сгустка и точность определения момента готовности к разрезке молочного сгустка, полученного с их использованием. Установлено, что значение модуля упругости, характерное для момента готовности молочного сгустка к разрезке, для каждого вида ферментного препарата будет разным. Среднее значение модуля упругости сгустка в момент готовности к разрезке при применении различных видов ферментных препаратов может изменяться от 1,5 до 1,95 усл. ед., но является постоянным значением для каждого из них. Исследования показали, что метод горячей проволоки может быть использован для механизации и автоматизации промышленного производственного процесса.

 

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