The influence of stabilizers on the quality indicators of cream cheese

The paper presents the research findings influence stabilizers «Geleon» and «Pectin» (E 440) on qualitative indicators of cream cheese. Used a whole cow's milk produced in the Republic of Mari El. Milk is delivered to the laboratory of the department technology of meat and dairy products Mari-foot state university after his initial processing on the farm. 3 samples investigated: 1 control, 2 samples of skim milk m.d.zh. 0,05 % were made stabilizers «Geleon» and «Pectin» in an amount of 0,5 % by weight of skim milk. Low yield finished defatted protein mass was observed in the control batch, with addition of a stabilizer «Geleon» finished product yield is increased by 5 %, adding a stabilizer, «Pectin» - 3 %, compared with the control. This is due to the fact that serum stabilizers prevent settling, by increasing the water holding capacity and improve the strength of the clot milk protein. Researches rheological surface properties of cream cheese consistence and characterize in an objective manner the quality of the product. The quantity of adhesion in the control batch was 517 Pa, whereas in the experimental variant -477 Pa, while the second embodiment - 357 Pa. Reduced adhesion test samples compared to the control, indicates that the stabilizers «Geleon» and «Pectin» have lower adhesiveness, which positively affects the organoleptic characteristics of the product. Thus, the advantage of manufacturing technology cream cheeses using stabilizers «Geleon» and «Pectin» in an amount of 0,5 % as compared with the control allowed us to obtain a higher yield of the finished product with excellent organoleptic and physico-chemical-telyami display.

stabilizers, Galeon, pectin, cream cheese, protein weight, rheological and physico-chemical properties, the adhesion, the product yield