Efficiency of enriching cheeses with vegetable components and assessing their qualities during smoking

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Abstract

The article studies the effect of adding a vegetable component, a mixture of Provencal herbs, to semi-hard cheeses with subsequent smoking of the product. It has been established that enriching cheese with Provencal herbs has a positive effect on organoleptic indicators — the product acquires a spicy taste and aroma, and smoking the product allows to highlight the cheese taste, imparts a smoky aroma and a pleasant light yellow color. The use of Provencal herbs allows to estimate 10 points more by the sum of tasting indicators, and smoking allows to get the highest score among the experimental cheeses. The addition of Provencal herbs did not have a reliable effect on the physicochemical indicators of the cheese and its nutritional and energy value. However, smoking affected the change in the mass fraction of fat by 10.2%, the mass fraction of moisture and dry matter by 38.5%, the mass fraction of protein — 7.23%, active acidity — 0.17%, the difference in energy value was 9.6%.