INVESTIGATION OF THE INFLUENCE OF CRYOPOWDERS “BROCCOLI” AND “LAMINARIA” ON QUALITY PARAMETERS OF CHEESE MASSES OF DIFFERENT FAT

  • Yuriy Hachak Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi
  • Natalya Slyvka Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv
  • Bogdan Gutyj Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv
  • Jaroslava Vavrysevych Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv
  • Alexander Sobolеv Bila Tserkva National Agrarian University
  • Inna Bushueva Zaporizhzhya State Medical University
  • Tatyana Samura Zaporizhzhya State Medical University
  • Olena Paladiychuk Vinnytsya National Agrarian University
  • Liubov Savchuk State Agrarian and Engineering University in Podilia
  • Alina Pikhtirova Sumy National Agrarian University
Keywords: cheese masses, cryopowders, sour-milk cheese, titrated acidity, energetic value

Abstract

Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getting proper normative taste characteristics. In this connection, there is offered to study the influence of cryopowders “Broccoli” and “Laminaria” on quality parameters of cheese masses of the new generation, namely ones of the treating-prophylactic destination.

The analysis of organoleptic characteristics of salty cheese masses with the cryopowders “Laminaria” and “Broccoli” demonstrates that they have undergone no essential changes and correspond to normative requirements. Thus, the color of salt masses with the cryopowder “Laminaria” was light-grey with a green tint: at using the cryopowder “Broccoli” – grey with a yellow tint. The smell of cheese masses remained fresh, sour-milk. But the expressed smell of the added cryosupplement was felt in samples. The smack of experimental samples at adding the cryopowder “Broccoli” was more expressed. Their consistence was homogenous, delicate, paste-like.

The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Laminaria” was 124–130 0Т, mass share of moisture 62–60 % and mass share of dry substance – 40–38 %, and values of energetic value were 164 and 118 kcal/100 g of the product. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Broccoli” was 126–134 0Т, mass share of moisture 63–66 % and mass share of dry substances – 34–37 %, and values of energetic value were 174 and 128 kcal/100 g of the product.

Cheese salty masses with using the cryopowders “Laminaria” and “Broccoli” as phytosupplements are products of the increased biological value, which production doesn’t need the additional specialized equipment, is a potential source as to widening the assortment of products of the treating-prophylactic destination.

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Author Biographies

Yuriy Hachak, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

Natalya Slyvka, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv

Department of Technology of milk and milk products

Bogdan Gutyj, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv

Department of Pharmacology and Toxicology

Jaroslava Vavrysevych, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechologies Lviv

Department of Biological and General Chemistry

Alexander Sobolеv, Bila Tserkva National Agrarian University

Department of Technology of poultry breeding and pig breeding products production

Inna Bushueva, Zaporizhzhya State Medical University

Department of Clinical Pharmacy, Pharmacotherapy and Management and Economics of Pharmacy

Tatyana Samura, Zaporizhzhya State Medical University

Department of Clinical Pharmacology, Pharmacy, Pharmacotherapy and Cosmetology

Olena Paladiychuk, Vinnytsya National Agrarian University

Department of Agricultural Animals and Zoohygiene

Liubov Savchuk, State Agrarian and Engineering University in Podilia

Department of normal and pathological morphology and physiology

Alina Pikhtirova, Sumy National Agrarian University

Department of Anatomy, Normal and Pathological Physiology

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Published
2019-02-01
How to Cite
Hachak, Y., Slyvka, N., Gutyj, B., Vavrysevych, J., SobolеvA., Bushueva, I., Samura, T., Paladiychuk, O., Savchuk, L., & Pikhtirova, A. (2019). INVESTIGATION OF THE INFLUENCE OF CRYOPOWDERS “BROCCOLI” AND “LAMINARIA” ON QUALITY PARAMETERS OF CHEESE MASSES OF DIFFERENT FAT. EUREKA: Life Sciences, (1), 28-35. https://doi.org/10.21303/2504-5695.2019.00839
Section
Food Science and Technology