Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution

Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution

The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) &q...

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Bibliographic Details
Main Authors: Z. N. Khatko, A. B. Tkhaishaova, M. A. Gasheva
Format: Article
Language:Russian
Published: Maykop State Technological University 2017-12-01
Series:Новые технологии
Subjects:
dried cheese (dry)
innovative dishes
import substitution
culinary products
quality indicators
Online Access:https://newtechology.mkgtu.ru/jour/article/view/65
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spelling doaj-eddbcfca8dc64e41acf0d422c120882a2021-08-02T09:14:49ZrusMaykop State Technological UniversityНовые технологии2072-09202017-12-0104717664Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitutionZ. N. Khatko0A. B. Tkhaishaova1M. A. Gasheva2ФГБОУ ВО «Майкопский государственный технологический университет»ФГБОУ ВО «Майкопский государственный технологический университет»ФГБОУ ВО «Майкопский государственный технологический университет»The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) "Mate" cheese in the production of culinary products. Innovative dishes have been developed: "Medallions with cheese sauce", "Salmon with “Mate” sauce, “Omelette with “Mate” cheese”.https://newtechology.mkgtu.ru/jour/article/view/65dried cheese (dry)innovative dishesimport substitutionculinary productsquality indicators
collection DOAJ
language Russian
format Article
sources DOAJ
author Z. N. Khatko
A. B. Tkhaishaova
M. A. Gasheva
spellingShingle Z. N. Khatko
A. B. Tkhaishaova
M. A. Gasheva
Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
Новые технологии
dried cheese (dry)
innovative dishes
import substitution
culinary products
quality indicators
author_facet Z. N. Khatko
A. B. Tkhaishaova
M. A. Gasheva
author_sort Z. N. Khatko
title Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
title_short Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
title_full Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
title_fullStr Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
title_full_unstemmed Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
title_sort peculiarities of dry adygh “mate” cheese and its use in the production of culinary products in the conditions of import substitution
publisher Maykop State Technological University
series Новые технологии
issn 2072-0920
publishDate 2017-12-01
description The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) "Mate" cheese in the production of culinary products. Innovative dishes have been developed: "Medallions with cheese sauce", "Salmon with “Mate” sauce, “Omelette with “Mate” cheese”.
topic dried cheese (dry)
innovative dishes
import substitution
culinary products
quality indicators
url https://newtechology.mkgtu.ru/jour/article/view/65
work_keys_str_mv AT znkhatko peculiaritiesofdryadyghmatecheeseanditsuseintheproductionofculinaryproductsintheconditionsofimportsubstitution
AT abtkhaishaova peculiaritiesofdryadyghmatecheeseanditsuseintheproductionofculinaryproductsintheconditionsofimportsubstitution
AT magasheva peculiaritiesofdryadyghmatecheeseanditsuseintheproductionofculinaryproductsintheconditionsofimportsubstitution
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