The study of the physicochemical properties of soft cheese made with untraditional ingredients




soft cheese product, skimmed milk powder, crushed concentrate of peanut kernel, corn flour


Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and milk recombination is an important task. Stable quality is the most important criteria. Soft cheese production is rapidly developed with the low complexity of technology. Wide range and organoleptic advantages compared with traditional types of cheese give hope to meet the consumer demand.

Development of combined products of soft cheese with inclusion the proteins and fats of vegetable origin in product content is perspective task. Vegetable ingredients of different nature, their use in soft cheese product technology provide the appearance of a new formulation of nutrients in new relationship with the major proteins, fats, carbohydrates, minerals, vitamins. The main advantage of the combined products is fully conformation with the balanced nutrition issues. In addition, the actual problem of saving the materials of animal origin is solved.

Advanced and approved technology of soft cheese product on the basis of skimmed milk powder with a partial replacement of the main material by concentrate of crushed peanut kernels and corn flour with refined and deodorized oil gave positive results of physical and chemical parameters and organoleptic properties.

Soft cheese, made by advanced technology, can be used to prepare a variety of meals and snacks in the restaurant business enterprises.

Author Biographies

Margarita Oboznaya, Sumy National Agrarian University

PhD, Associate Professor Department of Food Technology

Dmitry Prasol, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor

Department of Meat and Fish Technology 


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How to Cite

Oboznaya, M., & Prasol, D. (2014). The study of the physicochemical properties of soft cheese made with untraditional ingredients. Technology Audit and Production Reserves, 5(2(19), 14–17.