Abstract:
Abstract of the article presents the results of research on improving the technology of production of processed cheese for health purposes with the addition of flax meal. The rational amount of functional plant raw materials has been established, which allows to increase the biological value of processed cheese. The sensory parameters of the finished product have been analyzed. It has been proven that the use of flax meal in the composition of processed cheeses contributes to their enrichment with proteins, polyunsaturated fatty acids, dietary fiber and antioxidants. The work investigated 3 samples with different ratios of flax meal to the mass of processed cheese in comparison with the control sample manufactured in accordance with DSTU 4635:2006 Processed cheeses. General technical conditions.
The results of sensory analysis of the experimental samples of processed cheese with the addition of flaxseed meal demonstrated the heterogeneity of taste characteristics. Adding flaxseed meal in an amount of 5% to the mass of the cheese base ensures uniform distribution in the product, without deteriorating its consistency. When adding more than 7%, excessive graininess and an increase in specific flavor are observed. Sample 3 demonstrated a successful combination of taste, but the taste was quite pronounced. The results of microbiological analysis, conducted in accordance with the requirements of DSTU 4635:2006 Processed cheeses. General technical conditions, demonstrated the absence of pathogenic microflora in all experimental samples. The data obtained indicate the achievement of industrial sterility of the product and the correctness of the selected technological parameters. Based on the conducted studies, it can be stated that the manufactured products are safe for consumption and comply with the established sanitary and hygienic standards. A technological scheme for the production of processed cheeses with the addition of flaxseed meal in an amount of 5% is presented
