ПОРІВНЯННЯ ПЛАВЛЕНИХ СИРІВ, ОТРИМАНИХ ЗА РІЗНИХ ПРОЦЕДУР ПРИГОТУВАННЯ

Volodymyr Petrovich Shablia; Elena Sergeevna Poboina

doi:10.32845/bsnau.lvst.2021.3.14

Volodymyr Petrovich Shablia Kharkiv National Technical University of Agriculture named after Petro Vasylenko http://orcid.org/0000-0001-6510-5397
Elena Sergeevna Poboina LLC "Kharkiv Dairy Plant" http://orcid.org/0000-0001-7505-2241

DOI: https://doi.org/10.32845/bsnau.lvst.2021.3.14

Keywords: processed cheese, cooking procedure, filler, technology, time of introduction, structure, taste

Abstract

Different modes of introduction of the "Mushrooms" filler into the cheese mass in the process of making processed cheese were tested. Processed cheese made by the procedure when the filler was added to the initial mixture together with other compo-nents before loading into the melter boiler, was used as a control. The experimental samples of processed cheeses were made according to the same recipe, but at a different time of introduction of the filler "Mushrooms": experimental variant № 1 - the filler was added 10 minutes after loading the main source components; experimental variant № 2 - filler was added when the temperature of the processed mass was 85 ºC, i.e. approximately 15-20 minutes after loading the main source components. The expert commission conducted a comparative assessment of the appearance, consistency and taste of processed cheeses made by different proce-dures. It is established that all three researched procedures of making processed cheese provide its high taste qualities. At the same time, the procedure of cooking processed cheese significantly (p<0.001) affects its organoleptic characteristics "structure of pro-cessed cheese" and "uniformity of taste sensations over time". The degree of influence of the cooking procedure on the structure of processed cheese is η2 = 0.858; on uniformity of taste sensations over time – η2 = 0.784. The most original and most attractive ap-pearance was the experimental version of processed cheese № 2. Against the pale yellow background of the variant of processed cheese № 2, individual dark pieces of mushrooms up to 3 mm in size were most prominent, which made the surface of processed cheese slightly hilly. In particular, according to the indicator "structure of processed cheese", the control sample was evaluated with 1.2 points, the experimental variant № 1 – 2.6 points, and the experimental variant № 2 – 3.8 points; all pair differences between means are highly significant at the level of p<0.01 ... p<0.001. There was a significant (p<0.001) difference of 2.8 points at the uni-formity of taste sensations in time between the control version of processed cheese and experimental № 2. The variety of appear-ance of the tested products gives an additional advantage to attract a wider range of consumers focused on processed cheese attractiveness and originality of their structure and taste.

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COMPARISON OF PROCEED CHEESES OBTAINED UNDER DIFFERENT COOKING PROCEDURES

Abstract

References