THE TECHNOLOGY AND QUALITY ASSESSMENT OF CHEESE PRODUCT ENRICHED WITH PHYTOCOMPONENTS

Abstract

The subject of the research was phytocomponents: parsnip root and cumin seeds. The purpose of the work was to theoretically substantiate the applicability of the phytocomponents as functional ingredients in cheese production to give it functional properties, as well as develop a technology and assess its quality. The objects of the research were raw milk, parsnip root, cumin seeds, cheese product prototypes enriched with phytocomponents, and a control sample - Adygeisky soft cheese. During the research, generally accepted (standard and modified) methods and procedures were used to determine the quality indices of cheese products and phytocomponents, i.e. weight fractions of fat, protein, and dry matter and content of dietary fiber, vitamins, and minerals, as well as microbiological points. The results of the study enabled theoretical substantiating and practical proving of the applicability of parsnip root and cumin seeds in the production of soft cheeses without ripening. The method of preliminary preparation and the phytocomponents' amount and technological stage to add them were established; the production modes were optimized; and a technology of a fortified cheese product was developed. Its quality was comprehensively assessed. It was found that in comparison with the control sample, the developed cheese product had higher sensory indices (50 points), a pleasant taste, and spicy aroma of cumin, an original pattern, an increased nutritional value, and bifidogenic properties due to food fibers; the content of all vitamins and minerals increased, new macro- and microelements: silicon, chlorine, cobalt, fluorine, and aluminum - appeared. If implemented, the developed technology will expand the range of cheese products aimed at solving the problem of adequate nutrition for the population. Useful properties of the cheese product can become the basis for a strategy for its promoting in the food market.

Keywords

• phytocomponents: parsnip root
• cumin seeds
• enriched cheese product
• technology
• quality assessment