6 Технологічні властивості та вимоги до молока як до сировини для виробництва молочних продуктів

Технологічні властивості молока – це такі його фізико-хімічні показники, за оптимальних параметрів яких із нього за певної технології можна виробляти різні доброякісні молочні продукти.

Молоко є неоднорідною біологічною рідиною, полідисперсною системою, окремі компоненти якої перебувають на різних ступенях дроблення. Дисперсна система утворюється з двох основних частин: води і плазми, яка перебуває в безперервній фазі, що називається дисперсним середовищем, а компоненти молока, які в ній містяться, — дисперсною фазою.

Особливо складна структура оболонок жирових кульок, які стабілізують жирову емульсію молока, вершків та інших молочних продуктів. Ці оболонки складаються із лецитиново-білкового комплексу, який характеризується високою поверхневою активністю. Лецитин розміщується безпосередньо на поверхні кульки. Інший бік оболонки, повернутий до водяної фази молока чи вершків, складається з білкового комплексу. На зовнішній його поверхні додатково перебувають адсорбований альбумін, глобулін і казеїн.

Показниками технологічної властивості молока є:

  • нормальні органолептичні властивості молока, відсутність вад смаку, запаху, кольору та консистенції;
  • повноцінний біохімічний склад та оптимальні фізико-хімічні властивості;
  • висока санітарно-гігієнічна якість;
  • термостійкість;
  • відсутність сторонніх домішок;
  • оптимальні параметри сичужного зсідання.

Сирне виробництво ставить особливо високі вимоги до технологічних властивостей молока. Молоко для виготовлення сиру та інших високоякісних продуктів має бути натуральним, одержаним від здорових корів, які утримуються при збалансованій годівлі та в нормальних умовах.

Вміст сухих речовин у такому молоці має становити 12,5% і більше, білка – 3,3 – 3,5%, казеїну – не менш як 2,7%, білків сироватки – не більш як 0,7%. Порівняно з кількістю білків сироватки 1,5 рази більше. За оптимального рівня к повною мірою виявляється коагулювальна здатність сичужного ферменту. При цьому найефективніше відбувається процес зсідання молока й використання його компонентів. Із збільшенням кількості казеїну в молоці вихід сиру збільшується на 3 – 4%. Бажана кислотність молока, зумовлена його звичайними властивостями, має становити 17– 18 °Т.

Одним із важливих показників гігієнічної якості молока є відсутність у ньому антибіотиків, лікарських речовин, пестицидів, компонентів добрив тощо. Наявність антибіотиків та інших шкідливих речовин у молоці призводить до порушення процесу його сквашування, появи вад готового продукту, у зв’язку з чим виникає потреба суворого державного контролю за наявністю антибіотиків та інших інгібіторів у молоці.

Залежно від температури зберігання кількість бактерій у молоці протягом доби збільшується так: якщо в 1 мл молока перед зберіганням вміст бактерій становив десятки тисяч, то за температури 10—12 °С він може збільшитись у 10 разів, при 18—20 °С — в сотні, при 30—35 °С — в десятки і сотні тисяч разів. За кількості мікроорганізмів до 100 млн в 1 мл з’являються ознаки псування молока і термін зберігання його товарних якостей закінчується.

Мікроорганізми накопичуються здебільшого в отворах дійок, тому перші цівки молока треба здоювати в окремий посуд. У міру видоювання кількість бактерій зменшується. Якщо в 1 мл молока на початку доїння було 16 000 бактерій, у середині 480, то в кінці — тільки 360. При обмиванні вим’я чистою теплою водою та обтиранні чистим сухим рушником перед доїнням зменшується кількість бактерій у молоці, поліпшується молоковіддача.

Термостійкість молока – важлива технологічна властивість, яка характеризує його придатність до обробки за високої температури. Вона зумовлена переважно його кислотністю та сольовим балансом. При підвищенні кислотності молока внаслідок життєдіяльності молочнокислих бактерій знижується його термостійкість. Вона також залежить від рівноваги між катіонами (кальцій, магній та ін.) й аніонами (цитрати, фосфати). Надлишок тих чи інших порушує сольову рівновагу біологічної рідини, що може призвести до коагуляції білків.

Період оптимального зсідання молока (за часом) сичужним ферментом має бути в межах 16–40 хв. На тривалість сичужного зсідання та густину згустку впливають рН та концентрація іонів у молоці. При зниженні показника рН коагуляція молока прискорюється, а густина згустку зростає. Найкраще зсідаються білки при концентрації кальцію хлориду 142 мг%. Сичужна коагуляція білків залежить від складу фракції казеїну.

При виробництві сиру використовують молоко не нижче І сорту з мінімальною кількістю молочнокислої мікрофлори (до 200 тис. клітин в 1 мл). У молоці, придатному для виробництва сиру та молочних продуктів, не повинно бути маслянокислих, гнильних та інших шкідливих і хвороботворних мікроорганізмів.

Молоко з високою бактеріальною забрудненістю та наявністю шкідливої і патогенної мікрофлори непридатне для виробництва високоякісних молочних продуктів, особливо сиру. Кислотність молока швидко підвищується, воно стає непридатним до технологічної переробки, його мікрофлора руйнує біологічно цінні речовини молока, в тому числі жир і білок, що псує смак, запах та консистенцію молочних продуктів.

Вміст у молоці соматичних клітин підтверджує наявність у ньому домішок аномального молока, в тому числі одержаного від корів, хворих на мастит.

Встановлено, що молоко з домішкою 10 – 15% маститного непридатне для виробництва сиру. Воно погано зсідається, згусток стає рихлим, що призводить до втрат жиру і білків.

Одним із важливих показників гігієнічної якості молока є відсутність у ньому антибіотиків, лікарських речовин, пестицидів, компонентів добрив тощо. Наявність антибіотиків та інших шкідливих речовин у молоці призводить до порушення процесу його сквашування, появи вад готового продукту, у зв’язку з чим виникає потреба суворого державного контролю за наявністю антибіотиків та інших інгібіторів у молоці.

У районах інтенсивного молочного виробництва (особливо в зонах виробництва сиру) слід створювати такі організаційно-технічні та технологічні умови, які давали б змогу виробляти молоко з високими технологічними властивостями. Такими умовами є: сучасна інтенсивна технологія виробництва молока, постійне селекційно-генетичне поліпшення племінних та продуктивних показників молочної худоби, інтенсифікація виробництва, повноцінна годівля корів, різноманітність кормових засобів та висока їх якість.

Суворе дотримання усіх елементів технології у господарствах створює необхідні умови для виробництва молока вищої категорії якості із зазначеними параметрами, біохімічним складом та технологічними властивостями і сприятиме підвищенню рівня технічного прогресу й технологічної культури в молочному господарстві та повнішому задоволенню потреб населення у доброякісних молочних продуктах.

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