When introducing a milk fat substitute, an excess amount of milk is formed, which will undergo separation in one way or another, since with an increase in the input of a milk fat substitute, the demand for skimmed milk increases, an amount of high-fat vegetable cream equivalent to the milk fat that can be used for production will also be obtained. natural butter.

As a result of correctly selected physical and chemical characteristics, in particular, melting point, solid triglycerides, fatty acid composition, as well as a complex of emulsifying additives, milk fat substitutes provide several advantages both in the finished product, cheese, and in the process of its production.

The use of emulsifiers and stabilizers in the production of hard cheeses with partial or complete replacement of milk fat with vegetable or milk fat substitutes allows you to control the consistency of cheese dough.

Emulsifier Admul MG 60-04, used in the production of solid rennet cheese products to give the test elasticity, reduce rough or prickly consistency. It is introduced into molten vegetable fat or milk fat substitute at a temperature not lower than 60–65 ° С. Further, the technological process is conducted in accordance with the requirements of regulatory documentation for a specific type of product.

For example, for hard cheese with a fat content of 50%, the dosage of emulsifier is:
—Admul MG 60-04 – 0.3% (3 kg per ton)

The same emulsifiers are used in the production of various types of processed cheese to give the necessary consistency to the product. They give the processed cheese an elastic consistency, gloss, binds fat to the aqueous and protein phases, stabilize the structure and increase the hardness of processed cheeses. They are introduced directly into the melting boiler when loading raw materials and then melting is carried out in compliance with the technological scheme of production.

The main advantages in the production of hard cheeses with the replacement of milk fat with a vegetable substitute, and the use of emulsifiers in the formulation are:

— an increase in the shelf life of the finished product, on average 1.0-1.5 months, due to the high resistance to oxidative processes of milk fat substitutes;

— reduction in the ripening time of hard cheeses through the use of plant materials, which helps to accelerate the ripening processes, eliminating the possibility of development of cheese defects.

The main factor that makes it possible to reduce the ripening time of cheese is the multi-acid triglyceride composition of the milk fat substitute used in the production. As a result, mass transfer and microbiological processes are more intensive in the head of ripening cheese, which contributes to an increase in the ripening rate of the finished product, while the fat part of the cheese does not rancid due to the oxidative stability of the milk fat substitute.