Results of the study of rheological properties of processed cheeses

As part of solving the priority tasks set in the Address of the President of the Republic of
Kazakhstan Kassym-Jomart Tokayev, a significant role is given to the development of the food
industry, including dairy products. Big tasks are to be solved by branch science in the field of
processing raw materials of plant and animal origin using the achievements of bio- and
nanotechnologies to improve the quality, biological, nutritional value and food safety. New
approaches are needed to organize the complex processing of plant and animal raw materials in order
to improve the economic, social and environmental aspects of the production itself, as well as the life
of the population of the Republic of Kazakhstan. Despite the extensive range of processed cheeses, it
is constantly updated. This is due to the need to meet the requirements of nutritional science, changing
consumer demand, as well as the availability of raw materials and considerations of the profitability of
a particular type of cheese. The working hypothesis of the research was the assumption that for the
melting of raw materials it is possible to use reagents that affect the active acidity of the medium,
stabilize the structure, bind moisture and improve the consistency and organoleptic characteristics of
the finished product.
The article is devoted to the issue of the process of melting rennet cheeses. The purpose of the
article is to show that the melting process is closely related to different forms of raw material protein
micelles. In this article, the influence of the type and amount of melting salt on the formation of the
structure of processed cheese is considered, the rheological indicators of experimental products are
determined in accordance with the scoring of processed cheeses. The indicator of water activity (аw)
was established, the microbiological parameters of the experimental products were determined