INVESTIGATION OF THE INFLUENCE OF CRYOPOWDERS “BROCCOLI” AND “LAMINARIA” ON QUALITY PARAMETERS OF CHEESE MASSES OF DIFFERENT FAT

Yuriy Hachak, Natalya Slyvka, Bogdan Gutyj, Jaroslava Vavrysevych, Alexander Sobolеv, Inna Bushueva, Tatyana Samura, Olena Paladiychuk, Liubov Savchuk, Alina Pikhtirova

Abstract


Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getting proper normative taste characteristics. In this connection, there is offered to study the influence of cryopowders “Broccoli” and “Laminaria” on quality parameters of cheese masses of the new generation, namely ones of the treating-prophylactic destination.

The analysis of organoleptic characteristics of salty cheese masses with the cryopowders “Laminaria” and “Broccoli” demonstrates that they have undergone no essential changes and correspond to normative requirements. Thus, the color of salt masses with the cryopowder “Laminaria” was light-grey with a green tint: at using the cryopowder “Broccoli” – grey with a yellow tint. The smell of cheese masses remained fresh, sour-milk. But the expressed smell of the added cryosupplement was felt in samples. The smack of experimental samples at adding the cryopowder “Broccoli” was more expressed. Their consistence was homogenous, delicate, paste-like.

The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Laminaria” was 124–130 0Т, mass share of moisture 62–60 % and mass share of dry substance – 40–38 %, and values of energetic value were 164 and 118 kcal/100 g of the product. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Broccoli” was 126–134 0Т, mass share of moisture 63–66 % and mass share of dry substances – 34–37 %, and values of energetic value were 174 and 128 kcal/100 g of the product.

Cheese salty masses with using the cryopowders “Laminaria” and “Broccoli” as phytosupplements are products of the increased biological value, which production doesn’t need the additional specialized equipment, is a potential source as to widening the assortment of products of the treating-prophylactic destination.


Keywords


cheese masses; cryopowders; sour-milk cheese; titrated acidity; energetic value

Full Text:

PDF

References


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: https://doi.org/10.15587/1729-4061.2017.98194

Hoiko, I. Yu. (2016). Rozroblennia fitokompozytsiy dlia vyrobnytstva funktsionalnykh kyslomolochnykh syriv. Problemy starenija i dolgoletiya, 25 (2), 273–279.

Lisovska, Yu., Puneiko, O. (2018). Rozrobka retseptur molochnykh produktiv LPN iz krioporoshkom iz moreproduktiv. Dni studentskoi nauky u LNUVM ta BT imeni S. Z. Hzhytskoho: Materialy studentskoi konferentsiyi. Lviv, 110–111.

Barbano, D. M., Margolies, B. (2016). 0566 Critical factors for evaluation of cheese yield performance and fat loss in large cheese factories. Journal of Animal Science, 94 (suppl_5), 269–270. doi: https://doi.org/10.2527/jam2016-0566

Hachak, Y., Gutyj, B., Bilyk, O., Nagovska, V., Mykhaylytska, O. (2018). Effect of the cryopowder “Amaranth” on the technology of meolten cheese. Eastern-European Journal of Enterprise Technologies, 1 (11 (91)), 10–15. doi: https://doi.org/10.15587/1729-4061.2018.120879

Mamone, G., Picariello, G., Caira, S., Addeo, F., Ferranti, P. (2009). Analysis of food proteins and peptides by mass spectrometry-based techniques. Journal of Chromatography A, 1216 (43), 7130–7142. doi: https://doi.org/10.1016/j.chroma.2009.07.052

Boichak, Ya., Koberniuk, V., Petryk, L. (2018). Novi vydy i formy biodobavok v tekhnolohiyi molochnykh produktiv LPN. Dni studentskoi nauky u LNUVM ta BT imeni S.Z Hzhytskoho: Materialy studentskoi konferentsii. Lviv, 79–80.

Turchyn, I., Zalensky, M., Voychishin, A. (2018). Development of technology of cereal past with combined composition. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 20 (85), 24–28. doi: https://doi.org/10.15421/nvlvet8505

Nagovska, V., Hachak, Y., Gutyj, B., Bilyk, O., Slyvka, N. (2018). Influence of wheat bran on quality indicators of a sour milk beverage. Eastern-European Journal of Enterprise Technologies, 4 (11 (94)), 28–35. doi: https://doi.org/10.15587/1729-4061.2018.140093

Simakhina, H. O. (2011). Biolohichna tsinnist ta funktsionalna diya komponentiv krioporoshkiv tsukrovykh buriakiv. Tsukor Ukrainy, 6–7.




DOI: http://dx.doi.org/10.21303/2504-5695.2019.00839

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Yuriy Hachak, Natalya Slyvka, Bogdan Gutyj, Jaroslava Vavrysevych, Alexander Sobolеv, Inna Bushueva, Tatyana Samura, Olena Paladiychuk, Liubov Savchuk, Alina Pikhtirova

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

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