Yurieva O. Development of technology of processed cheese products and finely divided aromatic additives with the use of refrigeration and cryomechanic destruction

The object of the research - technological processes of the manufacture of processed cheese products, fine aromatic additives from garlic and processed cheese products with their use. The aim of the research - scientific substantiation of the technology of processed cheese products and fine aromatic additives from garlic with the use of refrigeration and cryo-mechanical destruction for the reduction of the amount of salts-melters and preservation of aromatic and other biologically active substances during the processing of garlic to receive the products with high level of biologically active substances. Methods of research - standard chemical, physical-chemical, spectroscopic, microbiological methods, method of ion-exchange chromatography, method of biological testing on clear bacteria cultures (Escherichia coli, Bacillus subtilis) and mold fungi (Alternaria tenuis, Fusarium sp.), and methods of mathematical treatment of experimental data with the use of computer technologies. Scientific novelty - technology of processed cheese products and fine aromatic additives from garlic, which includes use of complex influence on raw material for refrigeration and cryo-mechanical destruction, joint influence of which during the preparation of hard rennet cheeses to melting results in the destruction of para-caseinate calcium phosphate complex, its mechanolise to certain amino acids, conformation changes of the molecules of protein, which gives an opportunity of excluding use of salts-melters in the technology, and during the processing of garlic allows reduce the amount of microorganisms, and promotes fuller extraction of aromatic and other biologically active substances from raw materials due to distraction of biopolymer complexes - BAS and transition of the latter to free state is theoretically and experimentally substantiated and developed.