Mashta N. Improving the assortment and quality of processed cheese products

The dissertation is devoted to the actual issue in the dairy industry of improve the consumer properties and expansion of assortment of processed cheese products by using non-dairy ingredients. Expediency of adding the mixture of oils based on the hemp oil, mustard oil, pumpkin oil, and palm oil, vegetable mixes based on oat flour, rice flour, pea flour, and pumpkin seed meal, and the tincture of walnut leaves and sunflower lecithin to the processed cheese products is proved. High consumer properties of processed cheese products due to improvement of amino-acid and fatty-acid composition and increasing of the content of certain vitamins and minerals are confirmed. Particularities of the flow of physical-chemical and microbiological processes in processed cheese products with a high content of polyunsaturated fatty acids are investigated. The influence of antioxidant supplements on the shelf life of processed cheese products is determined. The normative documentation for new processed cheese products "Appetizing," "Kotygoroshko," "Wonderful Country," and "Fainyi" are developed, and the patents for utility model are obtained.