INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES

  • Yuriy Hachak Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Bogdan Gutyj Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Oksana Bilyk Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Volodimyra Nagovska Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
  • Olha Mykhaylytska Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi, Ukraine
Keywords: processed cheeses, cryopowders, amaranth, treating-prophylactic products

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. 

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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

Bogdan Gutyj, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Pharmacology and Toxicology

Oksana Bilyk, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

Volodimyra Nagovska, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

Olha Mykhaylytska, Lviv National University of Veterinary Medicine and Biotechnologies named after S. Z. Gzhytskyi

Department of Technology of milk and milk products

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Published
2018-01-31
How to Cite
Hachak, Y., Gutyj, B., Bilyk, O., Nagovska, V., & Mykhaylytska, O. (2018). INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES. EUREKA: Life Sciences, (1), 18-24. https://doi.org/10.21303/2504-5695.2018.00555
Section
Food Science and Technology