Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa
Abstract
The article presents the results of a study of the regularities of changes in the functional properties and quality indicators of heat-treated cheeses made from frozen cheese raw material or frozen after thermomechanical processing for further use in HoReCa. The objects of the study were: Caliatta cheese — a semi-hard ripening cheese intended as the main raw material in the production of heat-treated cheese, as well as heat-treated «pizzacheese», subjected to freezing at temperatures of minus 14 ±2 °Cand minus 55 ±2 °Cand low-temperature storage at a temperature of minus 14 ±2 °Cfor 270 days, followed by defrosting at a temperature of 20 ±2 °C. To confirm the possibility of using the freezing technique in order to increase the shelf life of both the original cheese raw material and heat-treated cheese, their microbiological and physicochemical indicators were determined by standardized methods. Studies of structural and mechanical (rheological) properties were carried out on a Weissenberg rheogoniometer, recording changes in the elastic modulus (G’) and dynamic viscosity (h’). The length of the cheese thread, as one of the main functional properties of the «pizza-cheese», was assessed with a fork test after baking. Organoleptic characteristics were assessed by flavor, texture and appearance. Research results have shown that low-temperature storage of frozen cheese can be considered as a way to retard biological and physicochemical changes, which is a safe way to increase shelf life. Freezing cheese raw material increases the length of the cheese thread in proportion to the temperature and duration of the low-temperature storage. When obtaining heat-treated cheese from both unfrozen and frozen cheese raw material, a significant deterioration in the desired functional properties is observed. Thus, the receipt of heat-treated cheese from the original cheese raw material for further use in the production of pizza is justified only by economic feasibility. Freezing «pizza-cheese» at a temperature of minus 55 ±2 °C, made from unfrozen cheese raw material, ensures the preservation of functional properties and increases the shelf life up to 150 days.
About the Authors
G. M. Sviridenko
All-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Galina M. Sviridenko — doctor of technical sciences, chief researcher, head of microbiological research department of milk and dairy products
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
V. V. Kalabushkin
All-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Vasiliy V. Kalabushkin — candidate of technical sciences, leading researcher, head of research department of processed cheese technology
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
A. N. Shishkina
All-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Anastasiya N. Shishkina — engineer of the first category, processed cheese laboratory
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
E. E. Uskova
All-Russian Scientific Research Institute of Butterand Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Evgeniya E. Uskova — junior researcher, department of microbiology
152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19
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Review
Supporting agencies: The article was published as part of the research topic No. 0585–2019–0011 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
For citations:
Sviridenko G.M., Kalabushkin V.V., Shishkina A.N., Uskova E.E. Research on the possibility of extending the shelf life of cheese raw material and heat-treated cheese by their freezing for further use in HoReCa. Food systems. 2020;3(4):39-44. https://doi.org/10.21323/2618-9771-2020-3-4-39-44
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