Application of the rice flour and albumin in the technology of the processed cheese product

In the article the relevance of application in a compounding of a fused processed cheese product of rice our and albumine is proved. The article describes distinctive features of these raw ingredients are described. The in uence of structure-forming properties of cereal components on quality of a ready-made product is investigated. The article establishes the in uence of amount of the brought rice our and albumine on organoleptic, physical and chemical and rheological indicators of a product. The author establishes the mathematical expressions describing dependence of quality indicators of a fused processed cheese product on the maintenance of the brought components on which basis the rational amount of the brought ingredients is established are received: albumine - 15 %; rice our - 5 %. It is established that it is necessary to include a stage of additional machining before melting in the traditional technological scheme of production of a fused processed cheese product that at the exit to receive the product meeting all declared requirements. Ways and the modes of preliminary preparation of mix of rice our and albumine are defined. Researches on studying of structure and properties of the developed fused processed cheese product are conducted. Quality indicators of a new fused processed cheese product in the course of storage are studied, on the basis of which the period of the validity of 120 days is established.

fused processed cheese product, rice our, albumine, dispergating, production technology of a fused processed cheese product