Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution

The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) "Mate" cheese in the production of culinary products. Innovative dishes have been developed: "Medallions with cheese sauce", "Salmon with “Mate” sauce, “Omelette with “Mate” cheese”

Comparative analysis of quality and safety indicators of “Adygeyskiy” dry cheese and “Parmesan” hard cheese

The article presents the results of research on the quality and safety of four cheese samples. It has been established that “Adygeyskiy” dry cheese has high quality and safety indicators despite the maturity dates, does not contain plant raw materials and GMO, unlike two samples of foreign cheese (Parmesan Dolce Granto, Uruguay, Parmigiano Regano, Italy)

Research of quality and safety indicators of «snack to beer» cheese chips in the process of long storage

The article describes snacks and their classification. There are a huge number of snacks with different fantasy names on the modern market: cheese snacks from Cheddar, Russian Parmesan, Tilsiter Lux, Khrustiki, Delicatessen for beer, Snack for beer, etc. Cheese production technology is simple and based on cheese processing using heating and vacuum.The purpose of the research is to study the quality and safety indicators of cheese chips subjected to long-term storage. In accordance with the goal, the following tasks are defined: determination of organoleptic and physical and chemical characteristics of cheese chips; determination of microbiological indicators of cheese chips; establishing compliance with the content of potentially hazardous substances in the test sample; identification of falsification (or lack of it) of cheese chips.The safety and quality indicators of cheese chips during long-term storage have been investigated. It has been established that cheese chips of long-term storage in terms of their organoleptic, physicochemical and microbiological indicators comply with the regulatory requirements for dry cheeses. Vegetable oils and vegetable-based fats have not been found in cheese chips of long-term storage, which confirms their naturalness. Cheese chips can be positioned as «natural products» with high nutritional value, consumed by different categories of the population and for a long shelf life (3 years), which do not change their properties