Authors

Development of the processed cheese product composition for functional purposes

DOI: 10.17586/1606-4313-2019-18-1-39-45
UDC 637.3

Development of the processed cheese product composition for functional purposes

Arsenyeva T.P., Suchkova E.P., Volkova O.V., Belozerova M.S.

For citation: Arsenieva T.P., Suchkova E.P., Volkova O.V., Belozerova M.S. Development of the processed cheese product composition for functional purposes. Vestnik Mezhdunarodnoi akademii kholoda. 2019. No 1. p.

Abstract
The aim of the study is to develop a processed cheese product belonging to the segment of functional foods with the introduction of vegetable raw materials. When replacing milk fat with olive oil by 50%, we achieve an approximation to the indicator of the reference fat developed in the Research Institute of Nutrition of RAMS together with VNIIMS recommended as "hypothetically ideal fat". The selected cheese-melting salts of sodium tripolyphosphate in the amount of 1.6% and calcium citrate – 0.4% of the total weight of the test mixture allowed to obtain high organoleptic characteristics of the processed cheese product. In terms of the taste compatibility with the processed cheese product chicory and ginger in a ratio of 2:1 introduced in an amount of 0.6% of the mass of the dough and having anti-inflammatory and anti-inflammatory properties were chosen. The shelf life of the processed cheese product with the use of vegetable raw materials is set to be 60 days at the storage temperature of 2-4 °C and relative humidity of not more than 85%.

Keywords: processed cheese product, fat, cheese-melting salt, chicory, ginger.

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