Technological characteristics of processed and prophylactic processed cheese with a new phytospection “Ukrainska kukhnia”


  • Yu. R. Hachak Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0003-1028-1910
  • V. O. Nagovska Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0003-3624-8182
  • B. V. Gutyj Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0002-5971-8776
  • O. R. Mykhaylytska Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine https://orcid.org/0000-0002-3727-1088
  • V. M. Koberniuk Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv, Ukraine
Keywords: processed cheese, phytospection “Ukrainska kuchnia”, technology, food products

Abstract

An important task for food processing enterprises is the search, development and implementation of cost-effective, technically advanced and environmentally friendly technologies for the food industry. Recently, a promising direction in the production of food products – treatment and prevention products containing a variety of supplements, including and vegetable. Medicinal properties of food herbs are due to the presence of biologically active substances, including various vitamins, micro-, macronutrients and various enzymes. The purpose of the experiments was to study the optimal ratios of prescription components for the production of processed cheese Ukrainian with the use of vegetable spices, study the possibility and methods of using them in the production process of a new type of processed cheese in the enterprise, development of optimal doses of Ukrainska kuchnia. According to the research plan, the experiments were conducted in the central laboratory and production shops of Ivano-Frankivsk Dairy Plant, Department of Milk and Dairy Products Technology, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. National species Ukrainska kuchnia was used for research. As evidenced by the results of the tasting evaluation of these prototypes, the best organoleptic evaluation was received by the recipe № 2 the composition of which provides (per 1000 kg of finished product): 373 kg of rennet Dutch cheese; 63.2 low-fat cheese; 30.6 cow's milk powder; 39.7 kg of peasant oil, salt solution of the ruler 102 kg; 107.2 kg of drinking water and 14.0 kg of spices Ukrainska kuchnia per 1000 kg of finished product. Additions to the recipe of the phytospection Ukrainska kuchnia led to a certain change in the organoleptics of the prototypes of the proposed salted processed cheese, of course with the acquisition of certain characteristics of the filler – spices Ukrainska kuchnia. All experimental samples of cheese were characterized by the same values of mass fraction of moisture – 51.7 % vs. 52 % in the prototype, salt content 2.8 % vs. 3.0 %, and the pH of experimental samples of processed cheese Ukrainian was respectively 5.6, which corresponds regulatory requirements. From the results of the tasting evaluation of the samples, all of them met the regulatory requirements and received quite high characteristics (28 and 29 points, respectively). In parallel, a microbiological evaluation of processed cheeses was performed. In evaluating the obtained data, both traditional products and prototypes had regulatory safety indicators. At the same time, no harmful and dangerous microflora was detected. Summarizing the above experimental data, it can be noted that the use as a recipe component for the production of processed cheese spice Ukrainska kuchnia based on processed cheese Hostryi z pertsem is appropriate, and the resulting product is biologically valuable, has proper product characteristics, safety indicators and expands the range of domestic dairy products for treatment and prevention.

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PDF Downloads: 7
Published
2020-05-13
How to Cite
Hachak, Y., Nagovska, V., Gutyj, B., Mykhaylytska, O., & Koberniuk, V. (2020). Technological characteristics of processed and prophylactic processed cheese with a new phytospection “Ukrainska kukhnia”. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 22(93), 67-71. https://doi.org/10.32718/nvlvet-f9312

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