The curds product with vegetable ingredients

The aim of the study was the choice of ingredient and determination of vegetable ingredient quantity to correct fatty acids composition of curds product. Cream with mass fraction of fat 35 % and vegetable ingredients - mustard oil, hempseed oil and rape 011 have been used as main objects. Model mixtures have been composed. Their physical-chemical and organoleptic properties have been studied. As a result the mustard oil has been chosen as a vegetable ingredient. It is advisable to use the oil in quantity of not more than 10 % of cream with fat mass fraction 35 %. Effects of vegetable ingredient on fatty acids composition of milk-vegetable cream were studied using gas liquid chromatography. Application of vegetable ingredient resulted in 5 time increase of polyunsaturated fatty acids level as compared with milk - vegetable creams. The recipe of curds product has been worked out with mass fraction of fat 5 % with use of milk-vegetable cream and milk proteins mass received by ultra-filtration. Physical and chemical parameters of the product and energy value have been determined. As a result the product can be considered a medium calorie product and can be recommended for both mass and specialized (gerodietetic) nutrition.

gerodietic nutrition, functional products, vegetable ingredients, membrane methods, fatty acids composition, curds product