Purpose:
The technology is aimed at expanding the range of culinary and confectionery products based on fermented milk cheese. Its implementation within the framework of the inter-sectoral cooperation “Dairy Industry – Restaurant Business” will increase the efficiency of technological processes, bring to the market multifunctional semi-finished products with high nutritional and biological value, long shelf life, expand the range and improve the provision of the population of Ukraine with high-quality culinary products.
Area:
Food industry.
Advantages:
In comparison with the existing analogues, the developed technology makes it possible to realize the functional and technological properties of raw milk proteins within its complex processing with the production of semi-finished products from fermented milk cheese, which are characterized by stability under the action of mechanical and thermal effects, which determines the possibility of using the developed semi-finished products in a wide range of products. An undoubted advantage is an increase in the resource potential of raw milk.
Description:
The development provides increased water-holding capacity, smaller grain size, smear, plastic consistency without the release of whey, which makes it possible to manufacture semi-finished products without adding structure-forming agents and water-holding components, obtaining products that exceed organoleptic oxygen on its basis. To obtain semi-finished products from fermented milk cheese, decalcified skim milk with a calcium content of 90-105 mg is used. Decalcification of milk through the use of natural ion exchanger sodium alginate allows to obtain products with high organoleptic characteristics and stable physicochemical characteristics.