This study is focus on the impact of calcium chloride on the cheese yield and sensory properties during Swiss cheese manufacturing process. Therefore, a research plan was developed to change the amount of calcium chloride and tested for the yield in grams and sensory analysis using Friedman 5 point scale test. It was revealed that the calcium chloride addition is having a positive correlation and the optimum level of adding calcium chloride in cheese was 0.02% and while having decreasing rate of yield when it was increase beyond 0.02%. also, sensory properties of the cheese revealed that the 0.02% of calcium chloride was having good sensory and organoleptic properties and there was a taste issue observed when the calcium chloride increased beyond 0.02%. Therefore, it can be concluded that the calcium chloride is having a strong linkage between casein protein and it induces the reaction rate while increase the yield of the cheese and the sensory qualities of Swiss cheese manufacturing process.
| Mualliflar | Sobirova, Mohichehra, Mohamed, Rifky, Farmonov, Jasur, Samadiy, Murodjon |
|---|---|
| Jurnal | Наманган муҳандисликтехнология институти илмийтехника журнали |
| Nashr sanasi | 2025-09-30 |
| Jild | 10 |
| Son | 3 |
| Betlar | 91-95 |
| Til | Ingliz |
| DOI | 10.61151/stjniet.v10i3.860 |
DOI: 10.61151/stjniet.v10i3.860 · Maqolaning asl sahifasi
Swiss cheese, calcium chloride, Friedman 5 point scale test, process, casein protein, cheese
The article experimentally studies the effect of different methods of dry processing of the surface of local wheat and rye grains when preparing them for grinding into fine flour and their aging process during storage…
The article addresses one of the most pressing challenges in the modern textile industry - the need to increase the speed of spinning equipment while simultaneously enhancing yarn quality. The key element determining…
This article presents the results of a study aimed at determining the expected economic efficiency in the production of various biologically active oddes and food additives by complex processing of garlic onions for…
Mathematical modeling of the physical-mechanical properties and technological indicators of knitted fabrics, along with their theoretical study through practical experiments, creates opportunities to improve the quality…
The main stages of the convective drying process, the effectiveness of the method and the possibilities of energy savings of pumpkin polyz products are analyzed. Opinions have also been expressed on the application of…
The article develops and substantiates a technological system for processing African catfish skin and producing leather from it. It is emphasized that taking into account the individual characteristics of fish skin…
The article discusses the indicators affecting the quality of soft drinks, namely appearance, transparency, color, aroma, taste, and the amount of sediment on the quality of the product. Methods for determining the…
This article examines design issues and calculations that take into account the dynamic nature of loads acting on machines. As is well known, all bodies with mass and elasticity are capable of oscillatory motion…
The article presents the results of determining the modes of bitumen movement at various temperatures, the results of reducing the viscosity of construction bitumen grade BNSHK-1 depending on the process temperature…
Based on the experiments conducted with a change in the number of grate faces in the cotton dragging zone, it has a sinusoidal (triangular) shape relative to the cotton along the grate faces, with a different angle of…
Наманган муҳандисликтехнология институти илмийтехника журнали — barcha maqolalar