Ryabchenko N. Forming consumer properties of soft brine cheeses

The dissertation is devoted to scientific basing and working out the recipes of new soft brine cheeses with "Lamidan" and their commodity characteristic. It was proved the usefulness of using the dietary additive "Lamidan" and albumin paste in the composition of soft brine cheeses recipes for rising their biological value. With the help of statistic mathematical methods of information processing the aim of which was optimization of recipes of new soft brine cheeses. It was estimated new soft brine cheeses on the complex of organoleptic, physics-chemical, structure-mechanical, microbiological indexes and index of safety. It was founded regularity of dietary additive "Lamidan" influence on structure-mechanical characteristic of production. It was also investigated the influence of dietary additive "Lamidan", albumin paste, mode of packing on changes in quality of new soft brine cheeses. It was also determined social-economic effect from production and selling new soft brine cheese, worked out standard documentation and received two declarative patent of Ukraine on useful model.