Abstract

The dairy market is currently evolving very fast, and the cooperation between countries is developing. As a result, the most popular dairy products are those with better storage stability. In this regard, one of the main tasks of the producers is a year-round supply of high-quality dairy products. Refrigeration is the most effective, environmentally safe, and affordable way of preserving food. Low temperature of minus 20°C increases the shelf life of cottage cheese, curd products, and cream cheeses, preserves their quality, and reduces the microbiological risks. The present research features the specifics of cold storage of protein dairy products at chilled, subfrozen, and frozen modes. The experiment involved a multiple freezing unit. The authors studied the organoleptic and physico-chemical indicators of multi-component dairy products based on processed and cottage cheeses that were fortified with plant material (cranberries, nettle, ramson, sorrel, wild rose, etc.) during prolonged storage. The taste and composition of dishes based on the dairy products mentioned above were assessed by panelists. The quality indicators helped to establish the best terms and conditions for fridge storage of the protein dairy products in question.

Keywords

Storage, low temperatures, cottage cheese products, cream cheese with plant raw materials, rapid freezing, shelf life, microbiological safety

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