IMITATION OF A CHEESE PRODUCT AND ITS REALOGICAL CHARACTERISTICS

BOTEXK

Abstract

Imitation cheeses or cheese analogues are products made by mixing food ingredients containing sources of fat and protein together with water, acid, emulsifying salts and flavors, and then using thermal and mechanical energy to obtain a homogeneous product. The article presents the data of the compositions used for the production of imitation cheese, including dairy and vegetable raw materials. According to generally accepted methods, physicochemical and rheological parameters of the obtained samples were carried out. Optimal ratios of the used ingredients are revealed. As rheological characteristics, studies were carried out on fusibility, hardness, viscosity and adhesiveness. The results obtained were analyzed and it was determined that a key aspect of the effectiveness of the cheese is its functionality due to heat, including melting or fluidity. Thus, functional properties of great importance for imitation cheese include hardness and desired degree of melting. It was found that guar gum reduces the hardness of the samples, and dry whey reduces the adhesiveness. According to the research results, it is recommended to use the resulting product in cooking, for example, in the preparation of pizzas and cheeseburgers, khachapuri and various types of casseroles.