INVESTIGATION OF THE POSSIBILITY OF USING HYDROLYZED COLLAGEN IN PROCESSED CHEESE TECHNOLOGY
EVBUBT
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2023.02.014Keywords:
processed cheese, hydrolyzed collagen, rheology, structural and mechanical characteristics.Abstract
Hydrolyzed collagen has proven itself well in the food industry in terms of improving the structural and mechanical properties of products (soups, beverages, meat and dairy products). In the dairy industry, collagen is mainly used in the formulation of beverages, information about the use of hydrolyzed collagen in the formulation of processed cheeses has not been found.
The relationship between the introduction of hydrolyzed collagen into the formulation of processed cheese and changes in its structural and mechanical properties has been studied.
It was found that the sample of cheese with collagen has significantly more viscous and adhesive properties compared to the control sample. The absence of peaks of tensile strength throughout the experiment was revealed when immersed at a speed of 10 mm/s in samples of processed cheese of a straight horizontal indenter to a depth of 50 mm. The increase in effort on the indenter goes smoothly enough. The resistance to immersion of the indenter in the samples under study varies with the progress depending on the degree of structure formation in the cheeses. Organoleptic studies of cheese samples confirmed these patterns.
The introduction of hydrolyzed collagen into the formulation improves the structural and mechanical properties of processed cheeses. Hydrolyzed collagen is recommended for use in the formulation of processed pasty cheeses.
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