IMPROVING THE TASTE AND AROMA OF THE PROTEIN MASS OBTAINED IN THE MANUFACTURING PROCESS OF THE «SPH-B» BIO PREPARATION

Abstract

The article deals with the need to use aromatic additives when creating a new range of food products. It is known to use the biopreparation «Whey food vapor product», the action of which is aimed at accelerating the ripening process of hard rennet cheeses. Sourdough on skim milk is used as a basis for its production. After its heat treatment and filtering, the liquid serum part, which is exactly the biological preparation, and the protein mass are obtained, respectively. The absence of pronounced taste and smell in this high-protein semi-finished product, which can be classified as «empty», limits its further use as a food product. This makes it necessary to use technological methods aimed at improving its taste and aroma. In our experiments, the protein mass was divided into 2 parts. Тo one part – experimental (D) the flavoring of LLC «Scorpio -Aroma» was added, which has a lemon taste and aroma, in doses recommended by its manufacturer (0,5 kg per 1000 kg) of finished product and sugar – sand in the amount of 10 wt.%. And to the second part – the control (K) only sugar – sand in the same amount was introduced. To obtain the same moisture content in both batches of the product, the experimental batch of protein mass was subjected to additional pressing. It was established that the use of an aromatic additive, immediately after the end of the manufacturing process, contributed to an increase in the titrated acidity of the experimental (D) by 4 °T, compared to the control. After 24 hours of storage in a refrigerator at a temperature of 8 °C, the content of the mass fraction of moisture in the experimental batch (D) turned out to be 0.5% lower, compared to the similar indicator in the (K) control (49.5% vs. 50% in control). The decrease in the moisture content in the pre-scented (D) batch of cheese mass No. 2 was accompanied by a slight separation of the whey. On the basis of the above, it was established that the curd, enriched with flavoring and with the introduction of sugar-sand according to the recipe in the amount of 10%, contained 17.5% protein, a low titrated acidity of 200 °T (225 oT in sour-milk cheese – in analogue of curd mass), yellow-green color, uniform dense consistency. All these characteristics and the absence of technically harmful and pathogenic microflora in its composition, the low fat content in low-fat dairy products, which is not regulated, give grounds for including cheese mass enriched with flavoring in the diet of people suffering from binge eating or following your health.