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

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.

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How to cite paper:

Hachak, Y., Slyvka, N., Gutyj, B., Vavrysevych, J., Sobolеv, A., Bushueva, I., Samura, T., Paladiychuk, O., Savchuk, L., & Pikhtirova, A. (2019). INVESTIGATION OF THE INFLUENCE OF CRYOPOWDERS “BROCCOLI” AND “LAMINARIA” ON QUALITY PARAMETERS OF CHEESE MASSES OF DIFFERENT FAT. EUREKA: Life Sciences, 0(1), 28-35. doi:http://dx.doi.org/10.21303/2504-5695.2019.00839