INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES

Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Volodimyra Nagovska, Olha Mykhaylytska

Abstract


There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing “Amaranth”  cryoadditive were: the normative organoleptic estimation of a product and its daily need.

Introduction of “Amaranth” cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of “Amaranth” cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties.

Organoleptic characteristics of processed cheeses with cryopowder “Amaranth” testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards.

Experimental samples had the pleasant commodity look. Processed cheese, produced using “Amaranth” cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin.

The offered products widen the assortment of milk products of the treating-prophylactic direction. 


Keywords


processed cheeses; cryopowders; amaranth; treating-prophylactic products

Full Text:

PDF

References


Hachak, U. R., Vavrysevych, J. (2016). The use of cryopowder «Pumpkin» in the technology of cheese masses with different fat content. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 18 (2 (68)), 41–46. doi: 10.15421/nvlvet6808

Tsisaryk, O. I., Musiy, L. Ia., Slyvka, I. M., Molokus, T. F. (2017). The development of cheese technology «Mozzarella» with the usage of different curdle ferments. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 19 (75), 23–28. doi: 10.15421/nvlvet7505

Tsisaryk, O. I., Slyvka, I. M., Musiy, L. Ia. (2017). The research of the influence of the content of protective environment for the preservation of viability of lyophilized bacteria L. lactis and L. plantarum, from traditional Carpathian bryndza. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 19 (75), 29–34. doi: 10.15421/nvlvet7506

Barbano, D. M., Margolies, B. (2016). Critical factors for evaluation of cheese yield performance and fat loss in large cheese factories. Journal of Animal Science, 94 (5), 269–270. doi: 10.2527/jam2016-0566

Bejarano Toro, E. E., Sepulveda Valencia, J. U., Restrepo Molina, D. A. (2016). Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueno). Revista Facultad Nacional de Agronomia, 69 (2). doi: 10.15446/rfna.v69n2.59146

Fiol, C., Prado, D., Mora, M., Alava, J. I. (2016). Nettle cheese: Using nettle leaves (Urtica dioica) to coagulate milk in the fresh cheese making process. International Journal of Gastronomy and Food Science, 4, 19–24. doi: 10.1016/j.ijgfs.2016.05.001

Gutyj, B., Hachak, Y., Vavrysevych, J., Nagovska, V. (2017). The influence of cryopowder “Garbuz” on the technology of curds of different fat content. Eastern-European Journal of Enterprise Technologies, 2 (10 (86)), 20–24. doi: 10.15587/1729-4061.2017.98194

Bilyk, O., Slyvka, N., Gutyj, B., Dronyk, H., Sukhorska, O. (2017). Study of the different ways of proteins extraction from sheep and cow whey for “Urda” cheese production. EUREKA: Life Sciences, 3, 3–8. doi: 10.21303/2504-5695.2017.00333

Smith, G. P. S., Holroyd, S. E., Reid, D. C. W., Gordon, K. C. (2016). Raman imaging processed cheese and its components. Journal of Raman Spectroscopy, 48 (3), 374–383. doi: 10.1002/jrs.5054

Shabani, J., Sarfarazi, M., Mirzaei, H., Jafari, S. M. (2016). Influence of the sunflower oil content, cooking temperature and cooking time on the physical and sensory properties of spreadable cheese analogues based on UF white-brined cheese. International Journal of Dairy Technology, 69 (4), 576–584. doi: 10.1111/1471-0307.12305

Gutyj, B., Hachak, Y., Vavrysevych, J., Nagovska, V. (2017). The elaboration of cheese masses of therapeutic and prophylactic direction with cryoadditive “Pumpkin.” EUREKA: Life Sciences, 1, 19–26. doi: 10.21303/2504-5695.2017.00306

Bilyk, O., Slyvka, N., Gutyj, B., Dronyk, H., Sukhorska, O. (2017). Substantiation of the method of protein extraction from sheep and cow whey for producing the cheese “Urda.” Eastern-European Journal of Enterprise Technologies, 3 (11 (87)), 18–22. doi: 10.15587/1729-4061.2017.103548

Turchyn, I. M., Hamkalo, Kh., Voichyshyn, A. (2017). Use of whey in the production of dessert. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 19 (80), 165–168

Katz, G., Merin, U., Bezman, D., Lavie, S., Lemberskiy-Kuzin, L., Leitner, G. (2016). Real-time evaluation of individual cow milk for higher cheese-milk quality with increased cheese yield. Journal of Dairy Science, 99 (6), 4178–4187. doi: 10.3168/jds.2015-10599

Ferrao, L. L., Silva, E. B., Silva, H. L. A., Silva, R., Mollakhalili, N., Granato, D. et. al. (2016). Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics. Food Research International, 86, 93–102. doi: 10.1016/j.foodres.2016.04.034

Ha, M., Sabherwal, M., Duncan, E., Stevens, S., Stockwell, P., McConnell, M. et. al. (2015). In-Depth Characterization of Sheep (Ovis aries) Milk Whey Proteome and Comparison with Cow (Bos taurus). PLOS ONE, 10 (10), e0139774. doi: 10.1371/journal.pone.0139774

Kaminarides, S., Nestoratos, K., Massouras, T. (2013). Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses. Small Ruminant Research, 113 (2-3), 446–453. doi: 10.1016/j.smallrumres.2013.04.009

Gachak, Yu. R., Gutyj, B. V., Benitska, A., Dyakun, T., Pristantsky, R., Kinitska, L. (2017). Use of «Amarant» cryoproush in the technology of dairy products of treatment and propofilactic degradation. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 19 (80), 57–62. doi: 10.15421/nvlvet8012

Vysochina, G. V. (2013). Аmaranth (Amaranthus l.): Chemical composition and prospects of using (Review). Chemistry of plant raw material, 2, 5–14. doi: 10.14258/jcprm.1302005




DOI: http://dx.doi.org/10.21303/2504-5695.2018.00555

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Volodimyra Nagovska, Olha Mykhaylytska

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)