RESEARCH OF THE POSSIBILITY OF EXPANDING THE RANGE OF ENRICHED PROCESSED CHEESES

EDN: RGNCDO

Abstract

By the end of the XX century, a wide range of processed cheeses and cheese products was formed in many countries of the world, which have different names - processed cheese, pasty processed cheese, cheese spread, cheese product, cheese preparation, cheese product, artificial cheese, cheese analog and others.

The organoleptic properties of processed cheese are determined by the type of raw materials used. It is possible to get a pronounced cheese taste using mature cheeses in the recipe, which is not economically feasible, since mature cheeses are already in great demand. The authors of the article substantiate the decision to use flavoring additives both to expand the range of processed cheeses and to increase their nutritional value. As alternative flavoring additives in the conducted studies, the following were used: strawberry powder, mango powder, sunflower lecithin, dried ground tomatoes, wheat fiber, oat bran, a mixture of wheat fiber and oat bran, irgi juice, flower honey, a mixture of the "Fairy Tale" type (sugar, cocoa, nuts, vanillin).

The article presents the technological process of developing experimental samples of processed cheese with a description of the main raw materials. The authors have compiled and provided a detailed recipe for making a mixture for melting. The organoleptic parameters of the obtained experimental samples of processed cheese are described, indicating promising options for further research.