Dairy products of treatment and prophylactic action with the new cryopowder


  • Yu. R. Gachak Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine http://orcid.org/0000-0003-1028-1910
  • O. R. Mikhailitskaya Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine http://orcid.org/0000-0002-3727-1088
  • B. V. Gutyj Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine http://orcid.org/0000-0002-5971-8776
  • L. R. Kuzio Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine
  • V. I. Beliak Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine
Keywords: cheese desserts, cryopowder, amino acids, organoleptic parameters, titrated acidity, therapeutic and prophylactic products

Abstract

In recent years, more and more attention of scientists is attracted by food products of medical and prophylactic purposes, which contain natural vegetable supplements, which, due to their natural properties, give the dairy products functional properties. The use of natural additives in various aggregate states allows to replenish the deficit of essential nutrients, increase the non-specific resistance of the organism to the action of adverse environmental factors. The clever combination of cryopowders of vegetable origin and dairy basis has great prospects, both technologically and socially. As a milk base, dairy cheese of different fat content was used and the technology of cheese desserts with a different mass fraction of fat using cryopowder “Buriak” was developed. The expediency of use of cryopowder “Buriak” in the technology of new sweet cheesecake masses has been substantiated. The optimum dose of cryopowder “Buriak” is offered. The possibility of using the cryopowder “Buriak” as a component of therapeutic and preventive cheesecake desserts was studied. The amount of this dietary supplement varies depending on the mass fraction of fat in the milk base. Organoleptic, physico-chemical and microbiological characteristics have been studied in the experimental samples of new products. The analysis of organoleptic characteristics of cheese desserts with cryopowder “Buriak” shows that significant changes have not been experienced and fully complied with regulatory requirements. Thus, the color of sweet cheesecakes was light beet, raspberry with separate white splashed chopped powdered cryogenic supplements. The smell of cheesecake remains fresh, sour milk. When adding cryopowder “Buriak” in cheeses, energy value grew. The revealed changes in the amino acid composition of the cheese mass indicate that the use of cryopowder “Buriak” can increase the nutritional and biological value of the protein component. In particular, an increase in the total amount of amino acids has been determined by 1.73%, and in the composition of essential amino acids by 1.16% and by substitutes – by 2.17%. The offered products expands the domestic assortment of dairy products of functional direction

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Published
2019-04-23
How to Cite
Gachak, Y., Mikhailitskaya, O., Gutyj, B., Kuzio, L., & Beliak, V. (2019). Dairy products of treatment and prophylactic action with the new cryopowder. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(91), 110-117. https://doi.org/10.32718/nvlvet-f9119

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