DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL CHEESE PRODUCT USING NON-TRADITIONAL VEGETABLE RAW MATERIALS

• Main Authors: A. N. Ostrikov, L. I. Vasilenko
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2015-07-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: cheese product; cheddaring; enzyme
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/644
• ISSN: 2226-910X; 2310-1202

Summary. As a result of application of the developed technology for the production of cheeses with cheddaring received a high quality product, balanced food and biological value, high organoleptic indices. With biomedical positions obtained proteins are a unique drug: amino acid composition of the protein complex component, the content of essential amino acids almost corresponds to ideal protein, easily digested in the body. Cheese production this group does not require expensive facilities and reduces the flow of milk. The product is characterized by high protein content, stable functional and technological properties, versatility, affordability. The choice of complex enzyme preparation in the production of cheese products was due to the presence in the mixture of prescription extract lentils. When working with this drug mixture normalized hydrolyzed twice as fast, it does not lead to the formation of bitterness. The obtained experimental data testify that cheese products enriched products processed products lentil have a high nutritional and biological value and can be recommended for functional food of the population of all age groups. Based on the described concept, the obvious need for further research and development works on priority directions of complex issues of healthy nutrition of the population and reduces the flow of milk.