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Composition and technology of soft cheese product with the use of high-protein amaranth flour

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The article deals with the composition and technology of soft cheese product with the use of amaranth flour. The soft cheese product was produced according to the technology for Adygei cheese. During the experiment both standard and new methods and milk powder from the same batch were used. We investigated organoleptic and physicochemical indicators of the finished product and whey. We determined the acidity by titrimetric method with the use of phenolphthalein indicator. The moisture content of the finished product was determined by accelerated method with the use of ELEKS-7 device. To determine dry solids weight ratio in the whey we used refractometric method. First, we introduced the high-protein flour amaranth in the amount of 3; 6; 9% directly into milk at the temperature of 35–40°C. The experiment showed a negative effect on clot formation and whey separation. Then the flour, previously dissolved in the milk in the ratio of 1: 5; 1: 6; 1: 7; 1:10; 1:15; 1:20, was added immediately after clot formation and the mixture was brought to the boil. Experimental studies proved the optimal dose of amaranth flour introduction to be of 5%, the ratio of milk and flour being 1:6. In order to improve the consumer properties of the product such as flavor, color, smell and consistence, we introduced kelp and walnut in the amount of 2% and 3% respectively. The soft cheese product meets the quality of Adygei cheese by its organoleptic and physicochemical parameters, the output of product with the use of the method in question increasing by 10%.

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