ВЛИЯНИЕ ТЕХНОЛОГИЧЕСКИХ ФАКТОРОВ НА КАЧЕСТВО КОМБИНИРОВАННОГО СЫРНОГО ПРОДУКТА

The technology factor influence on the combined cheese product quality

Lev А. Ostroumov ^a

Gralevskaya I. V. ^a

Davydenko V. A. ^a

Braginskiy V. I. ^a

Affiliation

a Kemerovo Institute of Food Science and Technology

Copyright ©Ostroumov 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

The research deals with the influence of vegetable filler dose, fat content in the product and the mass melting point on the product flavor and taste, its texture and penetration firmness. The possibility of using vegetable raw-material in the processed cheese - product manufacture is shown. It imparts specific flavor, good texture and original color to the product. The dependences of joint influence of suspension in the amount of 10-30 %, the fat content in the product solid (20-60 %), the mass melting point (70-90 C) on the product flavor, consistence and penetration firmness were studied. The suitable regression equations were obtained.

Keywords

Processed cheese product, vegetable suspension, flavor, consistence, penetration, fat, temperature

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