The Elaboration of Cheese Masses of Therapeutic and Prophylactic Direction With Cryoadditive “Pumpkin”

Abstract

There was grounded the expedience of using cryopowder “Pumpkin” in the technology of sweet and salt cheese masses. The possibility of using cryopowder “Pumpkin” as a component of therapeutic and prophylactic cheeses masses was studied. The main factors of introduction of cryoadditive “Pumpkin” are: normative organoleptic properties of product and its daily norm. The production of cheese masses with cryoadditive “Pumpkin” provides their combination with sugar or salt. The use of cryoadditive “Pumpkin” needs preliminary comminution and mixing them with sugar-sand or salt. The receipts of 4 types of cheese masses with cryoadditive “Pumpkin” (two fatless and two semi-fat ones) were elaborated. At introduction of cryoadditive “Pumpkin” in cheese masses their food value increased. The organoleptic, technological and commodity characteristics of these cheese masses were studied. It was established, that the color of sweet cheese masses was cream with separate yellow dots of comminuted powder-like cryoadditive and the color of salt cheese masses was, correspondingly, yellow. In sweet cheese masses the distinct smell of cryoadditive was perceptible, whereas in salt cheese masses it was fresh, sour-milk. The flavor of studied samples was more expressed in sweet cheese masses. The offered cheese masses had pleasant, original commodity look, normative physical-chemical characteristics. The titrated acidity of studied samples of salt cheese masses was 124–130 °Т, moisture ms - 62–60 % and dry substances – 40–38 %, and titrated acidity of studied samples of sweet cheese masses was126–134 °Т, moisture ms 63–66 % and dry substances – 34–37 %. The offered production widens the assortment of milk products of therapeutic and prophylactic direction.

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

“…The content of useful substances, included in the cryopowders, is 6-10 times larger than that in the canned fruits or vegetables. Cryopowders considerably enhance the biological value of food products, as well as improve their chemical composition [7]. Addition the cryopowders to butter and margarine makes it possible to prolong the storage duration by almost 4.0 times [6].…”

“…It is known that cryopowders from edible plant raw materials contain a wide range of carbohydrates, pectin substances, as well as vitamins, amino acids, cellulose, polyphenol compounds [7].…”

The influence of cryopowder “Garbuz” on the technology of curds of different fat content

“…More details on the research methodology can be found in [11]. An important criterion in developing the formulation of sweet and salty curds was to find optimum ratios of ingredients in order to obtain the appropriate standard taste.…”

Influence of Milk Thistle Shot on Quality Parameters of the Sour-Milk Beverage

“…The problem of supplying the population with rational and balanced nutrition is very urgent today. Taking into account modern ecological conditions, a food ration of a human must contain natural biologically active substances, able to increase the resistance of the organism [8,9]. Creation of new food products with a target destination due to using biologically active supplements, as opposite to traditional ones, allows to prevent and to correct results of human diseases [10,11].…”