Technology of the brine cheese product enriched with vegetable ingridients
- Authors: Kryuchkova V.V1, Korneichuk K.M1, Skripin P.V1, Belik S.N1
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- Issue: No 1 (2019)
- Pages: 34-36
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/286594
- DOI: https://doi.org/10.31515/2073-4018-2019-1-34-36
- ID: 286594
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Abstract
The authors theoretically and practically justi ed the possibility of using paprika, coriander seeds and в-carotene as functional ingredients in the production of cheese product; it was studied and established the method, the technological stage and the doses of introduction of plant additives; developed a technological scheme of production of cheese «Domiati Donskaya». As a result of the quality evaluation revealed that the organoleptic characteristics are su ciently harmonious, the addition of plant ingredients gives a pleasant taste, smell and color of the cheese product, increases its nutritional and biological value.
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References
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