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Abstract

The article researches the influence of the concentration of dry substances on the strength of thermo acid clots in the reconstituted whole milk, the transition of dry substances to the finished product, the organoleptic properties of cheese, and the effect of the coagulation temperature of the reconstituted whole milk on the yield and organoleptic properties of the finished product were researched. It was found that cheese has the most optimal ratio at a coagulation temperature of 75 ° C, between the yield of the finished product and its organoleptic properties, the optimum concentration of solids in the reconstituted whole milk is 17 + 0.5%.