Development of reciproces of dairy products of treatment and prophylaxic appointment with cryo powder


Keywords: processed cheese, cryoprests, amaranth, therapeutic and prophylactic products

Abstract

A formulation of processed cheeses with a crystal additive «Amaranth» has been developed. The cryo additive «Amaranth» in its composition contains all the necessary vitamins and trace elements of natural origin. Using the cryo additive «Amaranth» in the technology of processed cheese allows you to enrich them with vitamins, minerals and food fibers. It should also be noted that the introduction of this crystal additive in cheese mass, along with therapeutic and preventive action, leads to an increase in the energy value of cheese masses. The complex set of chemical and biochemical compounds, which are part of the cryo powder Amaranth, allows it to be attributed to products with a wide range of therapeutic and prophylactic and radioprotective properties. Experiments were conducted in the conditions of the scientific laboratory of the milk technology and dairy products department of the Lviv National University of Veterinary Medicine and Biotechnologies named after. S.Z. Gzhytskyj. Also experiments were carried out in production conditions. For researches the unified bio-additive was used – the cryo powder «Amaranth», which was asked and counted on the basis of prophylactic and therapeutic doses. The formula for processed cheese was listed for industrial production, namely: per 1000 kg of ready product. When conducting an organoleptic evaluation of experimental samples, it was found that processed cheese with cryo powder «Amaranth» had a characteristic original taste with a taste of butter, with a dense and slightly elastic consistency. The surface of the cheese was clean and shiny. It was established that the fat content in dry matter and moisture of processed cheese with cryo powder «Amaranth» was 43 and 46%. The salt content of processed cheese with the addition of cryo powder was 1.4%, respectively. In addition, it has been established that the pH of the experimental samples of processed cheese with cryopowder corresponds to the regulatory requirements and, accordingly, is 5.6. It was established that in the processed cheese with cryo powder «Amaranth» the content of the substitutable and essential amino acids was significantly higher compared to the traditional fermented cheese «Rosijsjkyj». The experimental samples had a pleasant commodity appearance. Processed cheese, made using cryo powder «Amaranth», combines traditional consumer properties with technological capabilities of functional and technological ingredients of vegetable origin. The offered products expand the assortment of dairy products of medical and prophylactic direction. The offered products expand the assortment of dairy products of medical and prophylactic direction.

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Published
2018-03-02
How to Cite
Hachak, Y., Gutyj, B., Nagovska, V., Slyvka, N., & Ilnytska, A. (2018). Development of reciproces of dairy products of treatment and prophylaxic appointment with cryo powder. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), 70-75. https://doi.org/10.15421/nvlvet8513