Bidyuk D. The technology of curd product with vegetable emulsion-type filler

The thesis is devoted to the scientific substantiation and development of the technology of curd product on the base of curd with vegetable emulsion-type filler from sunflower seed kernels and sunflower refined deodorized oil. The influence of technological factors and recipe components on the organoleptic, physical and chemical, structural and mechanical and functional and technological indices of vegetable emulsion-type filler on the base of sunflower seed kernels was determined. The expediency of use was proved on the basis of the main quality indices of curd product and the content of vegetable emulsion-type filler in its composition was grounded. The nutritional and biological value, safety indices of curd product were determined, the duration of its storage was grounded. The assortment of new culinary products on the base or with the use of curd product was elaborated. The draft of regulatory and technical documentation was elaborated; arrangements for the introduction of the new technology to the restaurant business and dairy production enterprises were made. The economic effectiveness of introducing of the curd product into production was proved.