Percevoy M. The technology intermediate product cheese structured on with the use of concentrate of kernel of sunflower seed

Thesis is devoted a scientific ground and development of technology of intermediate product cheese structured on the basis of curd of the unfat kernel of sunflower seed unfrozen with the use of concentrate, gelatin of quick-dissolving, butters by a sunflower refined deodorized and food fat. Influence of technological factors and compounding composition is set on the organoleptic, physical and chemical, structural-mechanical and functional-technological indexes of intermediate product cheese structured on the basis of curd of unfat unfrozen. On the basis of study of basic indexes of quality of intermediate product cheese structured expedience of the use and grounded maintenance in his composition of concentrate of kernel of sunflower seed is well-proven. A food and biological value is set, indexes of safety of intermediate product curd structured, duration of his storage is grounded. Compounding and flowsheet of receipt of intermediate product of cheese structured and recommendation is developed in relation to his use in culinary products. The project of normative and technological document is developed, measures are carried out on introduction of new technology in establishments of restaurant economy and milk enterprises.. Economic efficiency is well-proven from introduction of intermediate product cheese structured in a production.