The influence of cryopowder “Garbuz” on the technology of curds of different fat content

Authors

  • Bogdan Gutyj Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-5971-8776
  • Yuriy Hachak Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0003-1028-1910
  • Jaroslava Vavrysevych Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-8908-4989
  • Volodimyra Nagovska Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0003-3624-8182

DOI:

https://doi.org/10.15587/1729-4061.2017.98194

Keywords:

curds, energy value, cryopowder, therapeutic and preventive products, biological value

Abstract

The prospects and usefulness of the cryopowder “Garbuz”, the unified dietary supplement, to improve the organoleptic and physicochemical parameters, and also to increase the biological value of curds are considered. The focus is given to formulations of sweet and salty curds with the cryopowder “Garbuz”.

It is found that the content of the cryoadditive “Garbuz” in salty curds is lower than in sweet. The cryoadditive quantity is increased as a result of increasing the fat content in a milk base. The research of the organoleptic characteristics of curds with the cryopowder “Garbuz” found that salty curds with the cryoadditive had a yellow color, while sweet curds had a cream color with individual yellowish inclusions of the cryoadditive powder. The flavor of salty curds remained fresh, sour-milk, while in sweet curds there was a clearly pronounced flavor of the cryoadditive. Pilot samples of sweet curds had a pronounced taste. The consistency of curds with the cryopowder “Garbuz” was uniform, pasty, soft. Pilot samples had a nice presentation. Introduction of the cryopowder “Garbuz” in curds increased their energy value. The proposed products expand the range of therapeutic and preventive dairy.

Author Biographies

Bogdan Gutyj, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

Doctor of Veterinary Sciences, Professor

Department of Pharmacology and Toxicology

Yuriy Hachak, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

Jaroslava Vavrysevych, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Biological and General Chemistry

Volodimyra Nagovska, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

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Published

2017-04-29

How to Cite

Gutyj, B., Hachak, Y., Vavrysevych, J., & Nagovska, V. (2017). The influence of cryopowder “Garbuz” on the technology of curds of different fat content. Eastern-European Journal of Enterprise Technologies, 2(10 (86), 20–24. https://doi.org/10.15587/1729-4061.2017.98194

Issue

Vol. 2 No. 10 (86) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Bogdan Gutyj, Yuriy Hachak, Jaroslava Vavrysevych, Volodimyra Nagovska

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