The technology of the processed cheese with addition of roe and milt of the Baltic herring

Recently the direction related with application of the non-milk raw materials such as berries, fruits, wild vegetable products, honey, sea products in the processed cheese manufacturing started to develop. The technology of the processed cheese enriched with fish roe and milt has been developed at the Food Biotechnology Chair of the Kaliningrad State University. Possibilities to improve the processed cheese technology by adding roe and milt of sprats (Clupea harengus membras) was studied. In the Baltic region the Baltic herring or sprats is considered to be one of the resources of fish catching. Sprats are a popular product among the population, but valuable food wastes-roe and milt-are not applied. In this relation the aim of the work was to study biological value of the processed cheese prepared with addition of sprats' roe and milt. According to the target the following tasks were to be solved: to find optimal recipe of the fortified processed cheese with added roe and milt of sprats, to study total chemical composition of the enriched processed cheese as well as the levels of the essential amino acids and fatty acids. Due to the mathematic planning of the experiment optimal technological parameters for preparing fortified processed cheese were established. Results of the study of the total chemical composition as well as the amino acids and fatty acids compositions con rmed increasing of the essential amino acids and polyunsaturated fatty acids contents.

processed cheese, roe, milt, sprats, mathematic planning of the experiment, biological value, amino acids, fatty acids