Development of recipes for sweet processed cheese for medical and preventive purposes with “Vynograd” cryopowder
Abstract
Processed cheeses have always aroused great interest and liking in a significant part of the population. They can be used for business trips, numerous picnics, and to prepare many dishes that could not be done without them. Another advantage of processed cheeses is their low cost. Therefore, in modern nutrition, processed cheeses have occupied a significant part of the food basket for a long time. The use of processed cheeses makes it possible to significantly expand not only the assortment of these products but also to improve the content of nutrients and the active, therapeutic and preventive role of food. The work aimed to develop sweet processed cheese recipes for medical and preventive purposes with cryopowder “Vynograd”. Scientific research was carried out in the conditions of the scientific laboratory of the department of technology of milk and dairy products of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. The proposed technological scheme for the production of this product. The main organoleptic and technical characteristics of sweet processed cheese with cryopowder domestically produced “Vynograd” were studied. Experimental samples of processed cheese kept a delicate, elastic consistency, had a shine on the outside, and had a characteristic original taste and smell (fresh and sweet). The color of the test samples was light gray, with red-black and white inclusions of various sizes. The test samples had a crust outside and a solid ointment-like mass on the cross-section. The mass fraction of fat in the dry matter in the product was 28.0 %. The experimental cheese samples were characterized by the mass fraction of moisture – 29.8 %; sucrose – 24 %. The pH of experimental pieces of processed cheese with cryopowder was 5.6, respectively. The vitamin composition of the processed sweet cheese with Phyto-additive “Grapes” was also evaluated. Experimental samples with “Vynohrad” cryopowder are characterized by increased indicators of the biological value of the product. Testing samples of combined types of processed cheese preserved technological characteristics and regulatory safety indicators during the regulatory storage time.
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