Email this article THE ELABORATION OF CHEESE MASSES OF THERAPEUTIC AND PROPHYLACTIC DIRECTION WITH CRYOADDITIVE “PUMPKIN”
Abstract
There was grounded the expedience of using cryopowder “Pumpkin” in the technology of sweet and salt cheese masses. The possibility of using cryopowder “Pumpkin” as a component of therapeutic and prophylactic cheeses masses was studied. The main factors of introduction of cryoadditive “Pumpkin” are: normative organoleptic properties of product and its daily norm. The production of cheese masses with cryoadditive “Pumpkin” provides their combination with sugar or salt.
The use of cryoadditive “Pumpkin” needs preliminary comminution and mixing them with sugar-sand or salt. The receipts of 4 types of cheese masses with cryoadditive “Pumpkin” (two fatless and two semi-fat ones) were elaborated. At introduction of cryoadditive “Pumpkin” in cheese masses their food value increased. The organoleptic, technological and commodity characteristics of these cheese masses were studied. It was established, that the color of sweet cheese masses was cream with separate yellow dots of comminuted powder-like cryoadditive and the color of salt cheese masses was, correspondingly, yellow. In sweet cheese masses the distinct smell of cryoadditive was perceptible, whereas in salt cheese masses it was fresh, sour-milk. The flavor of studied samples was more expressed in sweet cheese masses. The offered cheese masses had pleasant, original commodity look, normative physical-chemical characteristics.
The titrated acidity of studied samples of salt cheese masses was 124–130 °Т, moisture ms - 62–60 % and dry substances – 40–38 %, and titrated acidity of studied samples of sweet cheese masses was126–134 °Т, moisture ms 63–66 % and dry substances – 34–37 %.
The offered production widens the assortment of milk products of therapeutic and prophylactic direction.Keywords
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DOI: http://dx.doi.org/10.21303/2504-5695.2017.00306
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Copyright (c) 2017 Bogdan Gutyj, Yuriy Hachak, Jaroslava Vavrysevych, Volodimyra Nagovska
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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)