Influence of Milk Thistle Shot on Quality Parameters of the Sour-milk Beverage

Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage – kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumer's health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones – by 10,1 %, replaceable – by 12,6 %, that indicates its biological value.Addition of milk thistle shot to kefir didn't cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted.So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew

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

Effect of the Cryopowder "Beet" on Quality Indicators of New Curd Desserts

Natural plant bio-additives deserve special attention, because due to their natural properties they provide dairy products with functional properties. The use of such additives makes it possible to fill the shortage of essential nutrients, increase non-specific resistance of an organism to the effect of unfavorable environmental factors. A skillful combination of cryopowders and the dairy base are very promising both in technological and social terms.The technology of curd desserts with varying fat mass fraction using the cryopowder "Beet" was developed. The expedience of using the cryopowder "Beet" in the technology of new sweet curd mass was substantiated. The optimal dose of the cryopowder "Beet" was proposed. The possibility of using the cryopowder "Beet" as a component of health promoting curd desserts was studied. The amount of the specified cryo-additive varies depending on the fat mass fraction of the dairy base. The organoleptic, physical, and chemical and microbiological characteristics were studied in the experimental samples. An analysis of organoleptic characteristics of curd masses with the cryopowder "Beet" shows that they did not have any substantial changes and fully comply with regulatory requirements. Thus, the color of the sweet curd mass was light-beet, raspberry with separate white inclusions of crushed powder-like cryogenic bio-additive. The curd masses retained the smell of fresh sour milk. When introducing the cryopowder "Beet" into the curd mass, the energy value grew.The revealed changes in the amino acid composition of curd masses indicate that the use of cryopowder "Beet" makes it possible to enhance nutritional and biological value of the protein component. In particular, we established an increase in the total amount of amino acids by 1.73 %; by 1.16 % in the composition of essential amino acids, and by 2.17 % in the composition of non-essential amino acids.The proposed product expands the domestic range of dairy products for functional purposes