Effect of the cryopowder "Amaranth" on the technology of meolten cheese

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.120879

Keywords:

molten cheese, energy value, cryopowder, physical-chemical characteristics, biological value

Abstract

The expediency of using the cryopowder "Amaranth" in the technology of molten cheese is substantiated. The cryopowder "Amaranth" contains necessary vitamins and microelements of natural origin. Applying the cryopowder "Amaranth" in the technology of molten cheese allows enriching it with vitamins, mineral nutrients and food fibers. The main factors for the introduction of cryopowder "Amaranth" were the normative organoleptic assessment of the product and the daily need in its consumption.

Based on the organoleptic characteristics of molten cheese with the cryopowder "Amaranth", it was established that the examined samples of cheese retain delicate, elastic consistency. They have distinctive original taste and flavor (similar to butter). The cut had a homogeneous pattern, the dough was colored from light-yellow to yellow with distinct inclusions of amaranth (black and red color). The surface of the examined samples was clean, shiny, which matches the standards.

The tested samples had attractive physical appearance. Adding the cryopowder "Amaranth" to molten cheese resulted in an increase in biological value. The molten cheese, produced with the use of cryopowder "Amaranth", combines traditional consumer properties with the technological capabilities of functional-technological ingredients of plant origin

Author Biographies

Yuriy Hachak, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

Bogdan Gutyj, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

Doctor of Veterinary Sciences, Professor

Department of Pharmacology and Toxicology

Oksana Bilyk, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Assistant

Department of Technology of milk and milk products

Volodimyra Nagovska, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

Olha Mykhaylytska, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv Pekarska str., 50, Lviv, Ukraine, 79010

PhD, Associate Professor

Department of Technology of milk and milk products

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Published

2018-01-12

How to Cite

Hachak, Y., Gutyj, B., Bilyk, O., Nagovska, V., & Mykhaylytska, O. (2018). Effect of the cryopowder "Amaranth" on the technology of meolten cheese. Eastern-European Journal of Enterprise Technologies, 1(11 (91), 10–15. https://doi.org/10.15587/1729-4061.2018.120879

Issue

Vol. 1 No. 11 (91) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Volodimyra Nagovska, Olha Mykhaylytska

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