Dairy industry Dairy industry Молочная промышленность 1019-8946 120510 10.21603/1019-8946-2026-2-81 LZNGBU Научная статья Research Article Научная статья Optimizing Traditional Protocol for Rennet Cheese Production via Forced Hydrodynamic Oscillations Исключение традиционных операций в производстве сычужных сыров при использовании волнового (гидродинамического) метода Смыков Игорь Тимофеевич Smykov Igor T. i.smykov@fncps.ru

доктор технических наук;

doctor of technical sciences;

 Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова РАН Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Uglich Russian Federation 10 04 2026 10 04 2026 2 55 66 18 11 2025 17 03 2026 https://moloprom.kemsu.ru/en/nauka/article/120510/view

В парадигме современного производства сычужного сыра ключевым моментом является получение молочного сгустка в состоянии покоя молочной смеси. Образовавшийся молочный сгусток необходимо разрезать, тщательно перемешать и сформировать сырное зерно, на что затрачивается значительное время и энергия, и это не устраивает крупных производителей сыра. В исследовании произведена оценка возможности исключения операций разрезки молочного сгустка и его перемешивания при получении сырного зерна и формирования пласта. Альтернативой данных операций рассматривается использование вынужденных гидродинамических колебаний ферментированного молока в процессе коагуляции. Показано, что при правильном выборе частоты вынуждающих колебаний, с учетом размеров и формы резервуара, может быть получено сырное зерно и сырный пласт с необходимыми свойствами, готовый к дальнейшей традиционной обработке. Определено, что при низких частотах колебаний содержание жира в сыворотке может быть снижено до 0,08 %, что значительно меньше существующего характерного значения 0,40 % и вызывает осторожный оптимизм. Но при более высоких частотах, близких к частоте резонанса, массовая доля жира в сыворотке достигает недопустимых 2,00 %, что объясняется излишне интенсивными колебаниями, вызывающими плескания и разрушение структуры. При этом содержание белка в сыворотке в обоих случаях не превышает 0,8 %. Отмечено, что изменение амплитуды волны молока при сычужной коагуляции в условиях вынужденных колебаний имеет отрицательную корреляцию с изменением вязкости при коагуляции молока в условиях покоя. Полученная феноменологическая зависимость позволяет проводить непосредственную оценку происходящего процесса при сычужной коагуляции молока в условиях вынужденных колебаний. Выработанный с использованием волнового метода образец сыра и сыр, выработанный по традиционной технологии, имели близкие рисунок и текстуру. Результаты исследования указывают на потенциал практического использования волнового метода получения сырного зерна за счет уменьшения технологического времени (на 0,5–1,5 ч в зависимости от вида сыра) и снижения отхода молочного жира в сыворотку.

Milk coagulation during the mix equilibrium is a critical stage in the traditional rennet cheese production protocol. The resulting milk curd is cut and stirred to form cheese grains. This time-consuming and energy-intensive process is not effective enough for large-scale cheese production. The application of forced hydrodynamic oscillations during coagulation makes it possible to eliminate the stages of cutting and stirring. Optimized oscillation frequency and vessel geometry yield curd and cheese sheet that meet traditional processing standards. In this research, low oscillation frequencies reduced the fat content in whey to 0.08%, which is significantly lower than the standard of 0.40%. However, higher near-resonance frequencies increased the fat mass fraction to an unacceptable 2.00% because excessively intense vibrations triggered splashing and structural instability. The protein content in whey remained below 0.8% in both scenarios. A negative correlation occurred between the change in the amplitude of the milk wave under forced vibrations and the viscosity changes during stationary coagulation. This phenomenological dependence allows for a direct assessment of rennet coagulation under forced vibrations. The cheese samples produced via the wave method were similar in pattern and texture to those obtained by traditional technological protocol. The wave method reduced the processing time by 0.5–1.5 h, depending on the cheese type, and minimized the loss of milk fat into the whey.

 молоко мицеллы казеина активный гель механизм гелеобразования молочный сгусток сырное зерно сычужный сыр гидродинамика milk casein micelles active gel gelation mechanism milk grain cheese grain rennet cheese hydrodynamics

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