Quality of sausage cheese and products containing milk with milk fat replacers (MFR)) produced according to the processed cheese technology

Review of the factors effecting quality of the smoked sausage cheese and products containing milk with MFR manufactured using technology for processed cheese is made. Results of the analysis of the study of milk fat and vegetable oils oxidant processes are given. Dynamics of the organoleptic and microbiological indices of the smoked sausage processed cheese and products containing milk at storage temperature increasing is also discussed.

processed smoked sausage cheese, smoked milk containing products with MFR, manufactured according to the processed cheese technologies, barrier properties of the cover, vapor penetration of the cover, keepability, oxidant processes