Change of technological indicators for soft cheese with bran depending on the rye bran dose

Authors

  • Володимира Олександрівна Наговська Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-8127-0816
  • Юрій Романович Гачак Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-2513-2603
  • Ольга Романівна Михайлицька Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-3727-1088
  • Наталія Богданівна Сливка Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-1186-4846
  • Оксана Ярославівна Білик Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010, Ukraine https://orcid.org/0000-0002-4582-4308

DOI:

https://doi.org/10.15587/2312-8372.2016.71225

Keywords:

soft cheese, rye bran, organoleptic properties, active acidity, health promoting products

Abstract

Assortment of cheese is the most diverse of dairy products and has several hundred items that can satisfy the needs of the most demanding customers. However, there are many studies on the creation of new types of cheese, the composition of which, in addition to milk, will include plant raw material. These products are called combined products and their including in the diet is provided energy homeostasis of the consumer. When creating combined dairy products, researchers try to correct the amino acid, fatty acid, vitamin and mineral composition of products to provide health promoting properties.

The object of research is technology of soft cheese made from cheese «Feta» with adding plant components (rye bran) in the normalized mix of this cheese.

Currently it is important to provide sufficient content of dietary fiber in the human diet. Cereals are often used for this purpose, but rye bran has advantage because they have more fiber content than other.

Thus, the aim of this work was to develop a new type of technology of soft cheese with rye bran, which enriches the cheese with dietary fiber. The newly created product will facilitate removal of heavy metals, radionuclides and other pollutants from the human body. In addition, soft cheeses are the protein products and inclusion of non-dairy raw materials in their composition will enhance the positive effect of protein and added elements on the human body activating health promoting properties of the products.

Author Biographies

Володимира Олександрівна Наговська, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010

Candidate of Technical Sciences, Associate Professor

Department of Technology of Milk and Milk Products

Юрій Романович Гачак, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010

Candidate of Biological Sciences, Associate Professor

Department of Technology of Milk and Milk Products

Ольга Романівна Михайлицька, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010

Candidate of Technical Sciences, Associate Professor

Department of Technology of Milk and Milk Products

Наталія Богданівна Сливка, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010

Candidate of Technical Sciences, Associate Professor

Department of Technology of Milk and Milk Products

Оксана Ярославівна Білик, Lviv National University of Veterinary Medicine and Biotechnology named after S. Z. Gzhytskyj, st. Pekarska 50, Lviv, Ukraine, 79010

Assistant

Department of Technology of Milk and Milk Products

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Published

2016-05-26

How to Cite

Наговська, В. О., Гачак, Ю. Р., Михайлицька, О. Р., Сливка, Н. Б., & Білик, О. Я. (2016). Change of technological indicators for soft cheese with bran depending on the rye bran dose. Technology Audit and Production Reserves, 3(3(29), 29–33. https://doi.org/10.15587/2312-8372.2016.71225

Issue

Vol. 3 No. 3(29) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Володимира Олександрівна Наговська, Юрій Романович Гачак, Ольга Романівна Михайлицька, Наталія Богданівна Сливка, Оксана Ярославівна Білик

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