Justification of the choice of pectin for the production of functional cheese

The ability of pectin as a hydrocolloid to bind and retain moisture is very important in the production of cheeses that are prone to syneresis during storage. The use of pectin in the production of functional cheese is a necessary technological way to improve quality indicators. A larger number of active groups of low-esterified pectin molecules, forming hydrogen bonds with water molecules, help to retain more moisture in the cheese, and thus is characterized by a higher moisture retention capacity. These studies indicate a low value of the hardness of cheese obtained without the use of pectin, which is due to the fact that milk proteins form a weak gel network without additional stabilizers. The study of the effect of different concentrations of low-esterified and highly esterified pectins on the main qualitative characteristics of cow's milk cheese confirms the expediency of using low-esterified pectins for the preparation of soft cheese. The optimal amount of pectin applied has been determined, which achieves the best combination of quality and taste characteristics. The use of low-esterified pectin in the preparation of cheese in an amount of 0.75% by weight of milk makes it possible to obtain soft cheese with an improved structure. This is especially useful for functional products where stability and organoleptic properties are important. The addition of pectin in cheese preparation provides them with benefits beyond those provided by traditional cheeses.

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