Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses

Abstract

There was grounded the expedience of using "Amaranth" cryoadditive in the technology of processed cheeses. "Amaranth" cryoadditive contains necessary vitamins and microelements of the natural origin. The use of "Amaranth" cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing "Amaranth" cryoadditive were: the normative organoleptic estimation of a product and its daily need. Introduction of "Amaranth" cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of "Amaranth" cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties. Organoleptic characteristics of processed cheeses with cryopowder "Amaranth" testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards. Experimental samples had the pleasant commodity look. Processed cheese, produced using "Amaranth" cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin. The offered products widen the assortment of milk products of the treating-prophylactic direction.

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

“…Materials and methods applied in the course of present study are described in more detail in paper [22].…”

Санітарно-Гігієнічна Оцінка Молока Коров’ячого Різних Виробників Відповідно До Міжнародних Вимог

“…Забезпечення населення високоякісними продуктами тваринництва -одне з найважливіших завдань працівників аграрного сектору України, які вкладають величезну творчу енергію та значні кошти для максимального забезпечення населення молоком і молочними продуктами (Ha et al, 2015;Yukalo and Datsyshyn, 2017;Kitchenko, 2017;Bilyk et al, 2017;Hachak et al, 2018).…”

Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

“…It was found that it had an in-The main principles of creating new cheeses with a combined composition are to reduce calorie content and increase the content of biologically active substances. Such products must have a high taste and have a functional purpose [8].…”