INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES

There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing “Amaranth”  cryoadditive were: the normative organoleptic estimation of a product and its daily need. Introduction of “Amaranth” cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of “Amaranth” cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties. Organoleptic characteristics of processed cheeses with cryopowder “Amaranth” testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards. Experimental samples had the pleasant commodity look. Processed cheese, produced using “Amaranth” cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin. The offered products widen the assortment of milk products of the treating-prophylactic direction.&nbsp

Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses

There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing “Amaranth” cryoadditive were: the normative organoleptic estimation of a product and its daily need.Introduction of “Amaranth” cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of “Amaranth” cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties.Organoleptic characteristics of processed cheeses with cryopowder “Amaranth” testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards.Experimental samples had the pleasant commodity look. Processed cheese, produced using “Amaranth” cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin.The offered products widen the assortment of milk products of the treating-prophylactic direction

Вплив кріопорошку «Амарант» на технологію плавлених сирів

The expediency of using the cryopowder "Amaranth" in the technology of molten cheese is substantiated. The cryopowder "Amaranth" contains necessary vitamins and microelements of natural origin. Applying the cryopowder "Amaranth" in the technology of molten cheese allows enriching it with vitamins, mineral nutrients and food fibers. The main factors for the introduction of cryopowder "Amaranth" were the normative organoleptic assessment of the product and the daily need in its consumption.Based on the organoleptic characteristics of molten cheese with the cryopowder "Amaranth", it was established that the examined samples of cheese retain delicate, elastic consistency. They have distinctive original taste and flavor (similar to butter). The cut had a homogeneous pattern, the dough was colored from light-yellow to yellow with distinct inclusions of amaranth (black and red color). The surface of the examined samples was clean, shiny, which matches the standards.The tested samples had attractive physical appearance. Adding the cryopowder "Amaranth" to molten cheese resulted in an increase in biological value. The molten cheese, produced with the use of cryopowder "Amaranth", combines traditional consumer properties with the technological capabilities of functional-technological ingredients of plant originРазработана технология плавленого сыра с использованием криопорошка «Амарант». Установлено, что добавление криопорошка «Амарант» приводит к перераспределению составляющих рецептуры плавленого сыра. Также изучены органолептические и физико-химические характеристики опытных образцов плавленого сыра. При внесении криопорошка «Амарант» в плавленые сыры их биологическая ценность росла. Установлено улучшение качественных показателей опытных образцов по сравнению с традиционными образцамиРозроблено технологію плавленого сиру з використанням кріопорошку «Амарант». Встановлено, що додавання кріопорошку «Амарант» приводить до перерозподілу складових рецептури плавленого сиру. Також вивчено органолептичні та фізико-хімічні характеристики дослідних зразків плавленого сиру. При внесенні кріопорошку «Амарант» у плавлені сири їх біологічна цінність зростала. Встановлено поліпшення якісних показників дослідних зразків порівняно з традиційними зразкам

Вплив біологічно активної добавки «Іммунокорт» на виробництво та якість сиру «Моцарелла Українська»

Experimental studies have proven the effectiveness of the use of the herbal dietary supplement "Immunocort" in the technology of rennet cheese "Mozzarella Ukrainian". "Immunocort" is an herbal preparation that contains a balanced complex of immunoactive plants aimed at strengthening the immune system and eliminating immunodeficiency. The composition of the dietary supplement includes astragalus herb, echinacea root, Damascus blackberry seeds, currant leaf, string grass, Uncaria bark, and ant tree bark. Based on organoleptic and physical-chemical studies, it was established that the best option in the manufacture of "Mozzarella Ukrainian" cheese is to add to the normalized mixture before its pasteurization of the "Immunocort" supplement in the amount of 3 % by weight of the normalized mixture. A study was conducted on the effect of the coagulation temperature and pasteurization temperature on the synergistic properties of the cheese clot. These indicators confirmed the significant importance for the transition of solids into whey in the process of making rennet cheese "Mozzarella Ukrainian" with the bio additive "Immunocort". It was found that with an increase in temperature, there was a decrease in the syneretic ability of cheese clots. The efficiency of using solids increased with increasing pasteurization temperature. The relatively low content of dry substances in whey at high pasteurization temperatures can be explained by the denaturation of whey proteins and their transition to a cheese clot. The best results were achieved at the pasteurization temperature (86±2) °C and the coagulation temperature (32±2) °C. The data obtained could make it possible to manage the process of making new types of cheeses with vegetable additives, depending on the specific conditions and requirements for the productЕкспериментальними дослідженнями доведена ефективність застосування рослинної біологічно активної добавки «Іммунокорт» у технології сичужного сиру «Моцарелла українська». «Іммунокорт» – це рослинний препарат, який містить збалансований комплекс іммунноактивних рослин, спрямованих на зміцнення імунної системи та усунення імунодефіциту. До складу біологічно активної добавки входять трава астрагала, корінь ехінацеї, насіння чорнушки дамаської, лист смородини, трава череди, кора Ункарія та кора мурашиного дерева. Ґрунтуючись на органолептичних та фізико-хімічних дослідженнях, встановлено, що оптимальним варіантом при виготовленні сиру «Моцарелла українська» є додавання у нормалізовану суміш перед її пастеризацією біодобавки «Іммунокорт» у кількості 3 % від маси нормалізованої суміші. Було проведено дослідження щодо впливу температури зсідання і температури пастеризації на синеретичні властивості сирного згустку. Ці показники підтвердили суттєве значення на перехід сухих речовин у сироватку в процесі виготовлення сичужного сиру «Моцарелла українська» з біодобавкою «Іммунокорт». Встановлено, що із збільшенням температур відбувалося зниження синеретичної здатності сирних згустків. Ефективність використання сухих речовин зростала з підвищенням температури пастеризації. Порівняно низький вміст сухих речовин у сироватці при високих температурах пастеризації можна пояснити денатурацією сироваткових білків і переходом їх у сирний згусток. Найкращі результати було досягнуто при температурі пастеризації (86±2) °С та температурі зсідання (32±2) °С. Отримані дані дозволять керувати процесом виготовлення нових видів сирів з рослинними добавками залежно від конкретних умов і вимог до продукт

STUDY OF KEEPING PROBIOTIC PROPERTIES OF SOUR-CREAM BUTTER AT STORAGE

The aim of the work was the study of keeping probiotic properties of sour-milk butter with inclusion of Lactobacillus acidophilus La-5 (La-5) monoculture. Flora Danica mesophile culture independently (FD); in combination with La-5 and La-5 independently were used for fermenting cream. The output consistence of culture in cream was 1×106 CFU/cm3. In autumn-winter and spring-summer period of the year four butter groups were prepared, they differed by temperature of cream fermentation: I group – (30±1) ºС; II – (37±1) ºС; III – stage regimes of combination of fermentation and physical maturing; IV group – introduction of cultures into oil kernel; the output concentration – 1·108 CFU/cm3. As to the features of summer and winter periods, in summer one cream fermentation is more active that is indicated by more number of cells of both microbial cultures. The best parameters of viable cells keeping were typical to the samples at FD+La-5 use and temperature of cream fermentation (30±1) ºС. Storage life of sour-cream butter with probiotic properties is 35 days at temperature 0…-5 ºС

Дослідження пробіотичних властивостей кисловершкового масла під час зберігання

The purpose of experimental research was to determine the number of viable cells L. acidophilus of the strain La-5 and Flora Danica when storing cultured butter. For this purpose, we employed different temperature modes of the fermentation of cream, as well as various technologies. The original concentration of cultures in cream is 1•106 cfu/cm3; with a combination of cultures – the ratio of 1:1 at original concentration in cream of 1•106 and 1•106 cfu/cm3, respectively). We prepared 4 groups of butter:– group I (samples BW (Butter Winter)1, BW2, BW3 and BS (Butter Summer)1, BS2, BS3 at souring the cream by FD, FD + La-5, La-5, respectively, in winter and summer). Cream fermentation was conducted at temperature (30±1) ºC;– group II (BW4, BW5, BW6, BS5, BS6, BS7 at souring by FD, FD+La-5; La-5) – fermentation (37±1) ºC;– group III (З7, З8, З9 at souring by FD, FD+La-5, La-5, respectively) – (8±1) ºC→(20±1) ºC→(12±1) ºC – winter stepwise cultured butter production mode similar to the Alnarp mode. (BS7, BS8, BS9) – (20±1) ºC→(6±1) ºC→(10±1) ºC – summer stepwise mode similar to the Danish one;– group IV (BW10, BW11, BW12, BS10, BS11, BS12 at souring by FD, FD+La-5, La-5, respectively) – introduction of souring cultures to a butter grain. The original concentration of cells at inoculation – 1•108 cfu/cm3.The largest number of viable cells of La-5 was registered for the sample in which we used FD+La-5 and the fermentation of cream at temperature (30±1) ºC. Duration of storing the cultured butter with the probiotic properties is 35 days at temperature 0…–5 ºСИсследовано количество жизнеспособных клеток L. acidophilus пробиотического штамма La-5 при использовании ее самостоятельно и при сочетании со мезофильной культурой Flora Danica при хранении кислосливочного масла, используя различные температурные режимы ферментации сливок и различные технологии. Установлено, что в оба сезона года лучшие пробиотические свойства кислосливочного масла проявляются при сочетании Flora Danica + L. acidophilus La-5 при температуре ферментации сливок (30±1) °СДосліджено кількість життєздатних клітин L. acidophilus пробіотичного штаму La-5 за використання її самостійно і у поєднанні із мезофільною культурою Flora Danica при зберіганні кисловершкового масла, використовуючи різні температурні режими ферментації вершків і різні технології. Встановлено, що в обидва сезони року найкращі пробіотичні властивості кисловершкового масла проявляються при поєднанні Flora Danica + L. acidophilus La-5 за температури ферментації вершків (30±1) °

Research Into Probiotic Properties of Cultured Butter During Storing

The purpose of experimental research was to determine the number of viable cells L. acidophilus of the strain La-5 and Flora Danica when storing cultured butter. For this purpose, we employed different temperature modes of the fermentation of cream, as well as various technologies. The original concentration of cultures in cream is 1•106 cfu/cm3; with a combination of cultures – the ratio of 1:1 at original concentration in cream of 1•106 and 1•106 cfu/cm3, respectively). We prepared 4 groups of butter:– group I (samples BW (Butter Winter)1, BW2, BW3 and BS (Butter Summer)1, BS2, BS3 at souring the cream by FD, FD + La-5, La-5, respectively, in winter and summer). Cream fermentation was conducted at temperature (30±1) ºC;– group II (BW4, BW5, BW6, BS5, BS6, BS7 at souring by FD, FD+La-5; La-5) – fermentation (37±1) ºC;– group III (З7, З8, З9 at souring by FD, FD+La-5, La-5, respectively) – (8±1) ºC→(20±1) ºC→(12±1) ºC – winter stepwise cultured butter production mode similar to the Alnarp mode. (BS7, BS8, BS9) – (20±1) ºC→(6±1) ºC→(10±1) ºC – summer stepwise mode similar to the Danish one;– group IV (BW10, BW11, BW12, BS10, BS11, BS12 at souring by FD, FD+La-5, La-5, respectively) – introduction of souring cultures to a butter grain. The original concentration of cells at inoculation – 1•108 cfu/cm3.The largest number of viable cells of La-5 was registered for the sample in which we used FD+La-5 and the fermentation of cream at temperature (30±1) ºC. Duration of storing the cultured butter with the probiotic properties is 35 days at temperature 0…–5 º