DEVELOPMENT AND RESEARCH DAIRY PRODUCTS - CHEESE PASTA WITH FLAXSEED OIL DURING STORAGE


  • А. Lialyk Ternopil Ivan Puluj National Technical University, Ternopil
Keywords: dairy products, curd paste, linseed oil, omega-3 fatty acids, lactic acid microflora, lactic acidstreptococci, lactobacilli

Abstract

The paper presents the results of microbiological studies on the development of dairy products – cheese pasta with linen oil.Established that flax seed without heat treatment can be used to add in the milk product, because it contains a significant amount of spore – forming microorganisms outside.

Revealed that during storage cheese pasta with linen oil and cottage cheese at 4+1 °C increase acidity dynamics was almost identical, 7 days acidity increased to 150 ºT in cheese paste and 160 ºT in fermented milk cheese. Over the next 7 days storage acidity practically stalled at around 150–160 ºT, indicating stop microbiological process. Revealed that basis microflora of dairy products were lactic streptococci and lactobacilli, which are microbial starters. Made in cheese paste amount of lactic acid microorganisms order of magnitude lower compared to yogurt cheese, but this number corresponds to the requirements of the standard.

 

Author Biography

А. Lialyk, Ternopil Ivan Puluj National Technical University, Ternopil
postgraduate student

References

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Published
2015-03-05
How to Cite
LialykА. (2015). DEVELOPMENT AND RESEARCH DAIRY PRODUCTS - CHEESE PASTA WITH FLAXSEED OIL DURING STORAGE. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 17(1), 55-60. Retrieved from https://nvlvet.com.ua/index.php/food/article/view/3285
Section
Technological ensuring of production, processing of products of animal origin