SUGGESTION OF YOUNG BREED SALT ACCORDING TO THE LAMINATING ACCOMMODATION
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 5
Abstract
The article is devoted to the development of a formulation of functional soft cheese without maturation with the addition of a laminaria extract produced by NVK Vilarus LLC. The formulation has been developed, technology has been improved and research on physicochemical and organoleptic parameters of the finished product has been carried out. It was shown that when 3% of the laminaria extract was added to the recipe, the yield of the product decreased, compared to the control sample, by 2 g. It was found that with an increase in the percentage of laminaria extract in the formulation of the 3rd and 4th samples, the losses were 18 and 42 g respectively The mass fraction of moisture in the samples studied was also smaller in comparison with the control. Thus, in comparison with the second sample, the difference was 1.2%, and with the third and fourth, respectively, 3.3 and 6.2%. In general, the change in physical and chemical parameters does not adversely affect the product as a whole, all values are within the limits of the requirements of DSTU 4395: 2005. According to the results of the tasting evaluation, the second sample of soft cheese with the extract of laminaria received the highest marks (96.1 points). The tasting board noted that laminaria gives the product a savory flavor and a yellowish tint of dough. The conducted researches indicate that the use of the laminaria extract in the amount of 3% allows the product of functional use enriched with iodine to be obtained and may be recommended for the production of dairy enterprises.
Authors and Affiliations
Н. В. Болгова, М. О. Байдак, В. П. Приходько
Keywords
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