Curd production characteristics and their influence on the quality of the product

The aim of this work is to analyze of curd production potential technological violations and their impact on the acidity of the curd and sensory properties. The tasks of the experiment: 1. Curd manufactured under laboratory conditions without the technological requirements for a measurement of acidity and sensory evaluation; 2. Produce curd under laboratory conditions, technological requirements, a measurement of acidity and sensory evaluation; 3. To evaluate the appropriateness of use of curd manufactured and supplied to the circulation. The experiment was done in the Lithuanian Health Sciences University, Veterinary Academy, Animal Husbandry and Food Safety Department, Food products in a laboratory No.5. Curd made from curdled milk, without and within technological regimes. Of naturally curdled half milk, and without compliance with technological requirements. Curd freezing and thawing. The Results of Survey: 1. The analysis of curd produced without fermentation and boiling regimes, technological lesions affecting the acidity of curd. Over milk fermentation and curdled milk over heating influenced the increased acidity, and low milk fermentation and lack of heating influenced the low acidity. Chilling effect on the acidity of curd did not effect. 2. The analysis of curd produced outside temperature, and after sensory profile analysis has been affected by overheating curdled milk curd hardness, surface, choky, curdled milk and incomplete influenced by heating curd during high humidity, low grain, homogenous. 3. The analysis of curd produced without fermentation mode and perform a sensory profile analysis of milk curd over fermentation influenced choky, brittleness, hardness, ductility, roughness, surface, there is a smell of curdled milk spill. Milk has been affected by incomplete fermentation fluffy curd, softness, malleability, low grain, homogenous consistency, taste and dim. 4. Cooling Curd texture, taste and color had no significant effect, frozen curd marked fragility and dryness. 5. Evaluators to assess the sensory properties of curd award of less than 3 points curd produced from fully heated curdled milk, it can be argued that the curd is unfit for consumption. 6. Curd obtained from over fermentation and fully curdled half milk, collected less than 3 points, so it can be said that this curd unsuitable for consumption and supply in circulation. 7. Curd consistency of cold, look, taste and smell, the evaluators did not affect the view, so the curd is suitable for consumption