Bowkun A. Research of physical and chemical processes of melting and development of technology paste-like processes cheeses with use of cottage cheese.

The dissertation work is devoted to a scientific substantiatson of physical and chemical processes of melting and development of technology of paste-like processes cheeses with use of cottage cheese. The possibility of replacement of rennet and special cheeses by cheaper protein raw material - cottage cheese or curd in receipts was chown. The structural transformations in prosess of melting of protein raw material into processed cheeses are investigated (on depth of protein decay, diapersibility degree of fat and protein phases change of moisture forms and rheological parameters). The higs level of decalcification and peptization of processed cheeses on the basis of cottage cheese is stown, that prowites the obtaining of high-quality paste-like cheeses. Keywords: cottage cheese, processed cheese, firm rennet cheeses, vodified starch, salt-melter, melting process, degree jf decalcification, peptization, dispersibility, bound moisture, technology.