Oboznaya M. The technology of frozen cheese product with vegetable additives

Object - technology of new cheese product from skimmed milk with the use concentrate peanut kernels and corn flour, and freezing. Purpose - development science-based technology of frozen cheese product from skimmed milk with the use concentrate peanut kernels and corn flour. Research methods - physical, physico-chemical, microbiological and organoleptic methods of system analysis, planning of experiment and mathematical modeling. Scientific novelty - the basic organoleptic, physical and chemical, rheological and functional and technological properties of soft cheese product on the stages of its manufacture, storage, freezing and storage in the frozen state because of the effect of vegetable additives were studied. The recipe composition and the technology of production of soft cheese product were grounded and elaborated on the base of these data. On the basis of the evaluation of functional and technological and chemical properties of the concentrate of peanut kernels and corn flour the expediency of their combined use as functional factors was proved. The effect of freezing on the changes of protein substances and fat fractions, physical and chemical properties of the soft cheese product was researched; the shelf life in frozen state was grounded. The results introduced in institutions restaurants. Area of the using - dairy industry.