METHOD FOR EVALUATING THE PATTERN OF CHEESE BY THE COEFFICIENT OF POROSITY Russian patent published in 2022 - IPC A23C19/00 G01N9/02 

FIELD: cheese industry.

SUBSTANCE: invention relates to the cheese industry. The method for evaluating the pattern of cheese by the coefficient of porosity is carried out as follows. A cheese sample with eyes and a cheese sample without eyes are prepared: a cheese sample with eyes 40-50 mm high is cut out with a cylindrical sampler with an inner diameter of 10-15 mm, its mass (M₁) is determined and placed in a 50 cm³ measuring container. The mass of the measuring container with the cheese sample placed in it (M₂) is determined, distilled water is poured into the measuring container with the cheese sample at a temperature of 18-22°C to the mark of 50 cm³ and the mass of the measuring container with the cheese sample and distilled water (M₃) is determined. The difference (M₃–M₂=M₄) is used to find the mass of added water M₄. The volume of added water (V₁) is determined by dividing the mass of added water M₄ by the density of distilled water, which is taken equal to 1 g/cm³ for the temperature range 18-22°C. The volume of the cheese sample (V₂) is calculated by the difference 50 cm³-V₁=V₂, and then the specific volume of the cheese sample with eyes is calculated by dividing the sample volume V₂ by its mass M₁. When preparing a sample of cheese without eyes, the cheese is rubbed on a coarse grater, a sample is weighed from 1 to 8 g (m1) and placed in a measuring container of 50 cm³. The mass of the measuring container with the cheese sample placed in it (m₂) is determined, distilled water is poured into the measuring container with the cheese sample at a temperature of 18-22°C to the mark of 50 cm³ and the mass of the measuring container with the cheese sample and distilled water (m₃) is determined. The difference (m₃–m₂=m₄) is used to find the mass of added water m₄. The volume of added water (v1) is determined by dividing the mass of added water m₄ by the density of distilled water, which is taken equal to 1 g/cm³ for the temperature range 18-22°C. Volume of the cheese sample (v₂) is then calculated from the difference 50 cm³-v₁ = v₂, and then the specific volume of the cheese sample without eyes is calculated by dividing the sample volume v₂ by its mass m₁. The specific volume of the eyes is calculated as the difference between the specific volume of the cheese sample with eyes and the specific volume of the cheese sample without eyes. The porosity coefficient is calculated by dividing the specific volume of eyes by the specific volume of a sample of cheese with eyes and then multiplying by 100, the result is expressed as a percentage. The cheese pattern is assessed by the porosity coefficient, where, with the value of the porosity coefficient (in %) from 0 to 10, the pattern is poorly developed: the presence of rare, small eyes or is completely absent; from 10 to 20 - the pattern is poorly developed: sparse ocelli, unevenly spaced, many unnecessarily small ocelli; from 20 to 30 - the pattern is not well developed; more than 30 - the pattern is well developed.

EFFECT: invention provides for the development of a method for evaluating a pattern of cheeses formed by eyes of an irregular, angular shape, for use in the conditions of production testing laboratories, which makes it possible to increase the objectivity and reliability of the assessment by obtaining a result expressed in specific numerical values.

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