Physical and Chemical Composition of Soft Cheese

Abstract

The paper studies the physicochemical characteristics of soft cheeses obtained by thermoacid coagulation, which contributes to a significant increase in yield, a reduction in the duration of the technological process and an increase in the nutritional value of cheeses. The technological modes for improving the organoleptic characteristics of cheeses have been studied. As a result of a change in the modes of thermoacid coagulation, and the transition of cheese proteins to a more soluble state, due to the enrichment of the protein mass with soluble whey proteins and their hydrolysis products, the consistency of cheeses becomes soft, plastic.