Metelska N. Assortment Formation of Melted Cheeses of Increased Biological Value

Thesis for acquiring the scientific degree of candidate of technical sciences by specialty 05.18.15 - Commodity Research of Foodstuffs - Kyiv National University for Trade and Economics, Ministry of Education and Science of Ukraine, Kyiv, 2004. The thesis is dedicated to the elaboration and merchandising evaluation of new melted cheeses produced with the use of non-traditional raw materials. Research has been done into the influence of quantitative replacement of maw-based cheeses by cheeses of sour milk in the composition of melted cheeses. Its optimal quantity for melted cheeses of variable consistency has been determined. Research has proved the efficiency of the use of iodine caseine, extract of kelp, baking yeast, whey solids as well as chicorlact, wheat seed domains, corn oil and lecithin in the composition of new melted cheeses that increase their biological value. Modeling and working out of the recipes of melted cheeses is based on the use of computer programs measuring up to the up-to-date requirements of nutrition science. Six new recipes of melted cheeses have been worked out and technological parameters of their production have been specified. Research findings relating to the chemical composition show an increased content of essential amino acids, fatty acids, vitamins and mineral substances in new melted cheeses. Patterns of changes in quality of new melted cheeses of increased biological value subject to the conditions of storage and type of package have been studied. Standard documentation for the new products has been elaborated, approved and implemented in industry.