Аграрный вестник Урала № 06 (112) 2013Инженерия
Research of smoking process, quality and safety of semihard cheese
The article presents data on the study of the influences of smoking conditions on quality and safety of semi-hard smoked cheeses. Quality of food products is defined by two main factors: safety and food value. Safe food for consumer is the products not containing toxic substances representing health hazard or containing them in quantities permissible by sanitary norms and hygienic standards. The basic objects of the researches were: Dutch cheese; Kostromskoj cheese; Belebeevskij-extra cheese. Two temperature conditions of smoking were studied: (20–25) °С and (25–30) °С. It is established, that the temperature condition of smoking (20–25) °C exerts less influence on decrease of moisture in semi-hard cheese. The important characteristic of semi-hard cheese quality is its organoleptic indicators. The specific scale is offered for an estimation of smoking process influence on organoleptic indicators. Modern requirements to the quality of smoked products consist not only in providing necessary on organoleptic indicators, caloric content, assimilability, good conservation but also in providing certain sanitary-and-hygienic norms. One of the most important requirements to the smoked products is the absence of cancerogenic substances (mainly polycyclic hydrocarbons types of 3.4-benzpiren) or data of their minimum content. Safety of smoked cheese is investigated in the accredited test center (Ufa city). Obtained data confirm the safety and quality of smoked semi-hard cheese. Rational mode for smoking of semi-hard cheese is established on the basis of experimental data, providing its high quality and safety. For smoking semi-hard cheeses: Dutch, Kostromskoj and Belebeevskij-extra following parameters of technological operation of smoking are recommended: temperature (20–25) °С, time (4.0 ± 0.5) hours.
cheese, smoking, modes, temperature, quality, safety
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