Structured products are milk with vegetable fillings

Organized work on creation of new technology outline keeping of milk product, containing milk dried fat-free, substitute dried cream, water drinking, stabilizer, BAD “Shlemnik’s extract", sugar or sugar replacer. Got outline keeping of milk products differ the good organileptic factors, are characterized by high food value and original composition of the fillers

Studying the process of storing milk products sour type

The primary goal solved by working out of the new product is increase in term ofits validity. It is established that new milk containing product has been had the increased period of storage, improved functional properties, good organoleptic, physical and chemical characteristics

Development of technology of sour cream product with increased shelf life

A characteristic feature of sour cream products is the production of recombined cream, obtained from natural cow milk raw materials, dry skimmed milk and / or substitutes, dry cream and / or substitutes, vegetable protein and milk fat substitute, with the addition or Without the addition of milk processing products by ripening with pure cultures of lactic acid bacteria with or without the addition of stabilizers, flavorings, preservatives and for direct use as food. The use of dairy fat substitutes in dairy products has long been practiced by manufacturers. Advantages of a substitute for milk fat in front of milk fat are obvious: the composition does not include cholesterol, which does not increase the risk of heart disease; Contains unsaturated fatty acids, which are useful for the body and are quickly absorbed; adding a substitute for improved product consistency; A substitute is cheaper than natural milk fat, as a result of which the final product is more affordable. Products based on a substitute for milk fat are shown to people suffering from diabetes, hypertension or lactose intolerance. The production of the sour cream product was carried out according to the standard technological scheme with addition of the operation of introducing the chitosan solution before the fermentation stage. Grounded structure and rational ratio to the chitosan solution formulation sour cream product. It is proved that the introduction of a solution of chitosan into the composition of the sour cream product leads to a more stable and long-lasting preservation of the quality and safety indicators of products and an increase in their shelf life. It is possible to implement the results obtained in industrial conditions

STUDYING THE PROPERTIES OF QUARK PRODUCTS WITH COMPONENTS OF PLANT ORIGIN

The technology of curd product with the addition of pine nuts and honey (pine nuts and fructose). It is necessary to examine the fatty acid and vitamin composition of cottage cheese products, as well as conduct research component of the antioxidant properties of vegetable origin. Composition pine nuts unique. High oil is 63.9% of the core. When making pine nuts in curd product is enriched with the latest oil. The main difference vegetable fat (oil) of the animal higher content of unsaturated fatty acids. They cannot be formed in the human body and must be ingested with food. Held production curd cottage cheese product based on different mass fraction of fat. The relation of animal and vegetable oils in samples of cheese products: № 1 0.15: 1, № 2 1.3: 1, № 3 2.32: 1. The optimum ratio of animal and vegetable fats in the diet of modern man 70: 30, that is, the total number of entering the body fat (100-105 grams per day) of animal fats should be 70-75 g and vegetable – 30 g. Closest to the recommended norm ratio of animal and vegetable fats was the sample № 2. Sample number 1 and 3 further enriched vegetable fats, which also has a positive effect on curd products. Found an increase in the mass fraction of fat-soluble vitamins. The amount of vitamin E in the curd product increased 6 times in comparison with the cheese without additives. Studied the antioxidant properties of pine nuts. Determined the antioxidant activity of 3.92 mg / dm3 . Found that cheese product is rich in vitamins, antioxidants, and a polynomial-saturated fatty acids

The fermented milk product of functional destination

As a flavor component selected syrup made from viburnum. This berry is widely used in various forms in the food industry including the dairy. Particular attention should be paid to the fact that the viburnum is a wild plant, and does not need to land and cultivation costs. Viburnum is rich in biologically active substances and raw materials is a drug. Fruits of Viburnum is rich in organic acids, in particular valeric acid. From berries contain minerals: manganese, zinc, iron, phosphorus, copper, chromium, iodine, selenium. Mass fraction of iron in Kalina in 2–3 times higher compared to other berries. The Kalina 70% more than the C vitamin, than lemon, it also contains vitamins A, E, P and K. In berries contains tannin, pectin, tannins, coumarins, resinous esters, glycoside viburnin (very useful in the composition of Viburnum, namely it makes bitter berries). It is suggested the use of syrup of viburnum in the production of fermented milk product. Since the biologically active substances is not destroyed by freezing and processing was freeze berries and added sucrose. The syrup had the gray edge-ruby color and a pleasant taste. Fermented milk product functionality produced reservoir method. Technological process of obtaining a fermented milk product is different from the traditional operations of preparation components and their introduction in the finished product. The consumption of 100 g of fermented milk product with a vitamin premix meets the daily requirement of vitamins A, B complex, C, D, E 40–50%. According to the research developed formulation of dairy products, assessed their quality. Production of fermented milk product thus expanding the range of dairy products functional orientation

COTTAGE CHEESE PRODUCTS FUNCTIONALITY

Cottage cheese products holds a significant place among the dairy and milk-containing products. The range of products includes cheese: cheese, pastes, creams, cakes, etc. Such diversity can be attributed to their popularity among the population and benefit brought by the body from regular use. Curd protein is much better and easier to digest by the body than protein fish, meat or milk. Rich curd products lysine and methionine. Minerals contained in cheese products have a positive effect on bone formation and structure of tissues. The composition of curd products, in addition to cheese and dairy ingredients may include non-dairy ingredients origin. Today, for the production of cheese products use the most advanced technologies to further enrich its structure and significantly improve the nutritional value. Pine nut is widely used in the manufacture of many dairy products. But, in most cases, the production of dairy products as a filler used pine nut cake, which deprives the finished product valuable cedar oil. The authors proposed a technology for producing curd product with the addition of pine nuts and honey (pine nuts and fructose). Compatible with cream cheese filling insertion determined sensory organoleptic point scale. he optimum dosage of components: pine nuts – 5 %, honey – 10 % fructose – 7 %. Technological process of cottage cheese product is different from the traditional operations training components and their introduction into the finished cheese. Identify indicators of quality of the new product. Production of curd products thus expanding the range of dairy products functional orientation

Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

The authors proposed a milk-containing product with a substitute for milk fat, produced according to the technology of sour cream using a protective culture in order to prolong the shelf life. The use of protective starter cultures does not require additional equipment or changes in technological parameters. The protective culture is introduced along with the main sourdough and works according to the traditional principle of fermentation, as well as through competitive exclusion, i.e. taking up space and reducing the possibility for the growth of yeast, molds and BGKP. Two developments of a milk-containing product were carried out - the first using a protective culture (experimental sample), the second without using a protective culture (control sample). The products are stored for 40 days at a temperature of 4 ± 2 °C. In the control sample, on day 30, yeast growth, deterioration in organoleptic indices, increase in titratable acidity were observed, on day 40, the product was considered spoiled. In the experimental sample, organoleptic, physicochemical and microbiological parameters during storage were within normal limits. The shelf life of a milk-containing product with a milk fat substitute produced using the technology of sour cream is determined using a protective culture taking into account a safety factor of 30 days. An increase in the shelf life of the latter by 30% was established in comparison with the control sample