Investigation of physico-chemical and microbiological parameters of traditional mongolian cheese

The traditional technology of Mongolian cheese is almost the same in different parts of the country, it differs from other types of cheeses, there is no microbiological process in it. Within the framework of this study, physico-chemical and microbiological parameters were determined in order to assess the quality and safety of Mongolian cheese sold on the market in Ulanbaatar. The article is devoted to the traditional Mongolian cheese, which belongs to the group of fresh fermented milk cheeses produced by thermal acid coagulation of milk. The main stages of its production include pasteurization of milk, coagulation, molding and pressing of cheese mass. Unlike other types of cheese, the production process of Mongolian cheese does not include clot processing, salting and maturation, which limits its shelf life. However, this cheese is an important source of casein and whey proteins for the Mongolian population. The method of cheese production is based on thermic acid coagulation, which uses high temperature. Mongolian cheese, like other cheeses of this group, is absorbed by the body by 96-98%, being an important source of calcium, phosphorus and amino acids. Milk proteins in such cheeses are not decomposed by microorganisms, which reduces the content of soluble proteins. Studies of the microflora of Mongolian cheese have shown the presence of various microorganisms, mainly lactic acid bacteria, and the absence of pathogenic bacteria when properly stored. The addition of preservatives such as nisin and natamycin can extend the shelf life of cheese up to 15 days.

1. Damdinsuren L., Review of science and technology of milk and dairy products. 2014. UB.

2. Tuoc, T. K. Fouling in Dairy Processes. Mineral Scales and Deposits, 2015, 533–556. doi:10.1016/b978-0-444-63228-9.00020-6

3. Microflora of cheese// Journal “Man and Food”, 1990.No.3.pp.27-34/.

4. Wang Wenfang., Investigation of the shelf life of traditional Mongolian cheese. Dissertation for the degree of Doctor of Philosophy. Agricultural University of Inner Mongolia, 2015

5. Gombo G. Our scientists. Mongolian food and innovations in culinary traditions. UB: Mongolian University of Science and Technology, 2005: 368-373.

6. Flavia C. A. Buriti, Tania Y. Okazaki, J. H. A. Alegro, Susana M. I. Saad. Effect of a probiotic mixed culture on texture profileand sensory performance of Minas fresh cheese in comparison with the traditional products [J]. Archivoslatino americanos de nutricion. Brazil: 2007, 57(2): 179-185.

7. Petysh Ya. Milk proteins in a traditional recipe: substitution of prohibited raw materials and enrichment of products// Processing of milk. 2014. No. 10 (181). P. 24–27 (In Russian)

8. Heinlein, G.F. & Caccese, R. 2014. Cheese With SummerMilk. UniversityofDelawareNewark5(2), 98-103.

9. Okhotnikov S.I. et al 2020. The use of laminaria in the manufacture of soft cheeses. IOP Conf. Ser.: Earth Environ. Sci. 421 032004.

10. Ahmed M. E., Rathnakumar, K., Awasti, N., Elfaruk, M. S., and Hammam, A. R. A. (2021). Influence of probiotic adjunct cultures on the characteristics of low-fat Feta cheese. Food Sci. Nutr. 9, 1512–1520. doi: 10.1002/fsn3.2121.

11. Al-Hamdani, H. M. S., Ahmed, S. H., & Khudadat, S. (2021). Developing soft cheese industry supported with medical herbs as functional food: developing soft cheese industry supported with medicinal herbs as functional food. Iraqi Journal of Market Research and Consumer Protection, 13(1). 2021. P.1–13

12. Shuvarikov A. S. et al. Development of formulation for soft cheese based on milk from animals of different species. IOP Conference Series: Earth and Environmental Science. 954 012070. 2022.

13. Valiev R.R., Ismagilova A.M., Ponomarev V.Ya. Comparative analysis of sourdough starters for cheese production // Innovative technologiesin science and education: collection of articles X International scientific and practical conference. 2019. Р. 127-129. (In Russian).

14. Avdeev A. Yu. Prospective varieties of sweet pepper / A.Yu. Avdeev, O.P. Kigashpaeva, F.K. Bajmaeva, S.T. Sisengalieva // International Journal of Humanities and Natural Sciences. 2017. No. 11. P. 65- 68. ( In Russian).