ПЛАВЛЕНЫЕ СЫРНЫЕ ПРОДУКТЫ С ОВОЩНЫМ СЫРЬЕМ

Processed cheese products with vegetable raw materials

Davydenko V. A. ^a

Gralevskaya I. V. ^a

Sharapova L. N. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology

Copyright ©Davydenko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Technological bases of processed cheese product manufacture with vegetable raw materials have been worked through. Carrot suspension, carrot and beet suspension, pumpkin suspension, and a mix of a pumpkin, vegetable marrows and eggplants have been used to manufacture cheese products. It has been established, that products with good taste and consistence are manufactured using the first three vegetable suspensions.

Keywords

Vegetable raw materials, processed cheese product, suspension, quality, chemical composition

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