Рассольный сыр с овощными добавками

Размещено на http://www.allbest.ru/

РАССОЛЬНЫЙ СЫР С ОВОЩНЫМИ ДОБАВКАМИ

брынза технология добавка овощной

Абдижаппарова Б.Т., Ханжаров Н.С.,

Орымбетова Г.Э.3*, Кенжибаева Г.С.4,

Касымова М.К.5, Амангелды М.6

1, 3, 4, 5 ,6 Южно-Казахстанский государственный

университет им. М.Ауэзова, Шымкент,Казахстан;

2 Международный гуманитарно-технический

университет, Шымкент,Казахстан



Аннотация

Сыры являются широко распространенным и полезным молочным продуктом массового потребления. К проблемам производства сыров в Казахстане относятся нехватка и высокая стоимость качественного молочного сырья, отсутствие разнообразия ассортимента отечественных сыров на рынке. Рассольный сыр - брынза считается самым полезным из всех видов рассольных сыров, она богата белком, витаминами А, Е, группы В, микроэлементами, а также минеральными веществами: солям калия, кальция и фтора. Анализ литературных источников показал, что рассольный сыр брынза не является широко исследованным объектом исследования. Целью исследования является расширение ассортимента сыров и снижение расхода молочного сырья путем разработки технологии производства сыра брынза с овощными добавками. Объектом и предметом исследования является сыр брынза с овощными добавками. По результатам исследований разработан способ производства рассольного сыра брынза с морковью и сладким красным перцем. Определено оптимальное количество вводимых овощных добавок: соотношение брынзы и моркови - 92:8, соотношение брынзы и красного сладкого перца - 90:10. Получены экспериментальные образцы сыра брынзы с овощными добавками. Определены их физико-химические и органолептические показатели. С помощью электронного сканирующего микроскопа определен элементный состав брынзы с морковью и сладким красным перцем. В брынзе в достаточно больших количествах содержатся такие такие минералы, как натрий, магний, фосфор, калий и кальций. По сравнению с традиционной брынзой полученные образцы отличаются пониженной калорийностью. Полученные образцы брынзы с овощными наполнителями содержат больше влаги, меньше белков и жира, что объясняется частичной заменой сырого молока растительной добавкой. При разработке новых видов сыров рекомендуется использовать местное растительное сырье Южного Казахстана. Для сыра лучше использовать растительные добавки, которые хорошо сочетаются со вкусом сыра.

Ключевые слова: рассольный сыр, брынза, овощной, технология, добавка, молоко.



SALTED CHEESE WITH VEGETABLE ADDITIVES

Abdizhapparova B.T.1, Khanzharov N.S.2, Orymbetova G.E.3, Kenzhibayeva G.S.4, Kassymova M.K.5, Amangeldy M.6

1, 3, 4 ,5, 6 M.Auezov South-Kazakhstan State University, Republic of Kazakhstan, Shymkent city;

2International Humanitarian-Technical University, Republic of Kazakhstan, Shymkent city

Abstract

Cheeses are widely distributed and useful mass-consumed dairy products. The problems of cheese making in Kazakhstan include the lack and high cost of high-quality dairy raw material, the absence of diversity of the range of domestic cheeses on the market. Salted cheese - brynza is considered the most useful of all types of salted cheeses, it is rich in protein, vitamins A, E, B group vitamins, trace elements, as well as minerals: potassium, calcium and fluorine. The analysis of literary sources showed that salted cheese - brynza is not widely investigated object of research. The purpose of the research is to expand the range of cheeses and reduce the consumption of raw milk by developing technology of cheese brynza with vegetable additives. The object and subject of research is cheese brynza with vegetable additives. As plant fillers red sweet pepper and carrots were applied. According to the research results, a method for producing salted cheese brynza with vegetable fillers was developed. The optimal amount of vegetable additives was determined: the ratio of brynza with carrot is 92:8, the ratio of brynza with sweet red pepper is 90:10. Experimental samples of cheese brynza with the vegetable additives were obtained. Their physical and chemical and sensory indicators were determined. By means of scanning electron microscope an elemental composition of brynza with vegetable additives is identified. There are such minerals as sodium, magnesium, phosphorus, potassium and calcium in sufficiently great quantities. Compare to traditional brynza the received samples are differed by reduced caloric content. The obtained samples of brynza with vegetable fillers contain more moisture, less protein and fat, which is explained by the partial replacement of raw milk by plant filler. It is advisable to use local vegetable raw materials at the development of new types of cheeses in South Kazakhstan. For cheese, it is better to use vegetable additives which are well combined with the taste of cheese.

Keywords: salted cheese, brynza, vegetable, technology, additive, milk.



Introduction

Cheese is one of the most useful and easy-digested mass-consumed dairy products. High nutritious properties of cheeses are completed by original taste and aroma. Dairy industry of Kazakhstan is represented mostly by production of drinking milk, dairy cream, ice-cream, fermented milk drinks including national ones, curd and its products, butter. Mainly soft and melted cheeses are produced in Kazakhstan. Production of salted cheeses takes only 3.8% from total volume of cheese [1]. Although, salted cheese making is characterized by low costs: consumption of natural milk composes about 8.5 kg for producing 1 kg brynza with 40% fat content [2].

Among a number of problems in cheese-making of Kazakhstan listed by the authors [3], [4], [7] should note a lack and high cost of qualitative dairy raw material, absence of variety of assortment and competitive ability of domestic cheeses.

One of the most distributed salted cheeses, brynza is a sour dairy product prepared by fermentation of milk with rennets. It is admitted to use sheep, goat or cow milk to prepare brynza [8]. It is believed that brynza is the most health some kind of cheese. It is rich in B group vitamins, A, E, trace elements, as well as minerals: potassium, calcium and fluorine salts. In addition, brynza is a valuable source of protein. By the content of calcium, brynza exceeds whole milk and cottage cheese. Moreover, calcium contained in the cheese is fully absorbed by the body, so 70-100 grams of this product can provide the body's daily need for this microelement. In addition, brynza improves digestion and inhibits the development of putrid bacteria in the intestine.

At the same time, analysis of literature sources in cheese making identified that brynza is a not widely investigated object.

So, Zelenskij V.A. and Korotkij I. A. researched peculiarities of maturation of soft salted cheeses in plastic wrap (Armenian brynza, Ossetian cheese). The use of polymer film during maturation and storage of the studied types of cheeses contributed to the preservation of the product and significantly reduced its shrinkage [9].

Derevjanko N. P. and Semenova A.D. investigated production of brynza with addition of a vitamin complex (a, E, B1, B2, B6, B12, C, folic acid, rutin, nicotinamide). It is established that organoleptic properties of brynza with a vitamin complex do not differ from standard requirements, and introduction of a vitamin complex improves sensory characteristics of brynza. It is shown that the vitamin complex has a positive effect on the separation of serum from cheese [10].

Skul'skaja I. V. and Cisaryk O. I. investigated the effect of partial replacement of sodium chloride with potassium chloride in the amount of 20 and 30% and the use of a bacterial preparation of direct application of Fresh-Q (Chr.Hansen, Denmark), which inhibits the development of yeast and mold on the organoleptic and structural-mechanical properties of sheep's milk cheese. According to the results of the analysis it was determined that the partial replacement of salt has a positive effect on the formation of organoleptic characteristics of taste, smell and consistency [11].

Sysoeva M. G. and others developed the technology of cheese product “Brynza” with applying of amaranth flour [12]. Amaranth flour has a high water-holding capacity, so in the production of soft cheese it is advisable to use it as a natural thickener and stabilizer.

Sujunchev O.A. and Lepilkina O.V. studied rheological properties of soft and salted cheeses including brynza; that allows applying research data in practice for development equipment for cheese production) [13 ].

A comparative analysis of the obtained dependences of complex shear modulus shows that the most dense and cohesive consistency has cheese “Suluguni”, less dense (more tender) - cheese “Adygei” and brynza. All samples, including brynza, have visco-elastic properties by the form of the obtained dependences. Moreover, the elasticity significantly prevails over the viscosity. In accordance with the obtained results, the plasticity of the samples of cheese “Suluguni” and brynza is almost the same; cheese “Adygea” has a slightly greater plasticity.

The following conclusions in cheese making could be made in the production of cheeses from the analysis of these studies:

- problems in cheese making can be solved by lowering consumption of highly-cost dairy raw material and enlargement assortment of cheeses with plant additives which replace a part of dairy base;

- brynza is the most distributed salted cheese; it is rich by protein, vitamins and mineral elements;

- scientific investigations for brynza are devoted only to study its rheological properties, impact of package on maturation and preservation of brynza, enrichment of brynza by introduction vitamin complex and amaranth flour.

It is clear there are not investigations on making brynza with plant additives. Such research has being made for soft and melted cheeses where plant additives are oat germinated grains [14], amaranth flour, kelp and walnut [15], biologically active additive with green tea «Minamoto» [16], pumpkin candied fruits, or pumpkin powder [17], corn, oat or barley groats [18]. In conditions of South Kazakhstan it is convenient to develop cheese brynza with available and low-cost local raw material. It is advisable to use vegetable fillers, well combined with the taste of cheese.

So, the purpose of the investigation is to expand the range of cheeses by developing technology of cheese brynza with vegetable additives. In order to achieve the purpose, the following tasks should be performed:

- to develop the technology of brynza with vegetable additives;

- to obtain samples of brynza with vegetable additives and determine its physical-chemical and organoleptic characteristics.

Methods

In accordance with the task, experimental studies were carried out in the laboratories of the Department of Food engineering, the regional laboratory of engineering profile “Structural and biochemical materials” of M. Auezov South Kazakhstan State University. Cheese brynza with vegetable fillers was chosen as the object of study. As plant fillers red sweet pepper and carrots were applied.

Materials

Cow's milk, calcium chloride, Meito enzyme and carrots were applied to prepare brynza.

Milk for production brynza have a clean taste and smell, to be without outsiders, not peculiar to fresh milk flavors and smells. In appearance and consistency, it should be a homogeneous liquid without sediment and flakes, color from white to slightly yellow. Raw milk possess by peculiar physical-chemical and hygienic characteristics.

Calcium chloride. The addition of calcium chloride in pasteurized milk is a mandatory operation, since pasteurized milk slowly coagulates under the action of milk-clotting enzymes and does not form a dense clot, whey from cheese grains is poorly separated. At pasteurization a part of calcium salts passes from the soluble to the insoluble state. Calcium chloride to a certain extent restores the original salt composition of milk, broken during pasteurization, and improves coagulation of milk.

Carrot roots have a cylindrical or elongated-conical shape, smooth surface, delicate, juicy consistency of pulp, orange-red or intense orange color with a brightly colored core, a well-expressed flavor, preserved in the finished product.

Milk-converting enzyme Meito (Japan) is a proteolytic enzyme of the hydrolase class (EC 3.4.23.1) is formed from its precursor pepsinogen, produced by the main cells of the gastric mucosa, and cleaves food proteins to peptides. Present in the gastric juice of humans, mammals, birds, reptiles and most fish. Proteases enzymes clot milk to form a curd [19].

Normative documentation

The following modern methods to determine the characteristics of raw materials and finished products were applied:

- GOST 33959-2016 “Salted cheeses. Specifications»;

- GOST 26809.1-2014 “Milk and milk products. Acceptance regulations, methods of sampling and sample preparation for testing”;

- GOST 3626-73 “Milk and dairy products. Methods for determination of moisture and dry matter”.

Devices

The following devices to determine the characteristics of raw materials and finished products were applied:

- milk analyzer “Clever-2” - to determine the temperature, SOMO, fat, protein and density of cow's milk;

- scanning electron microscope (SEM) - for analysis elemental composition of researched product [20].

Technological scheme

The technological process of preparation of brynza consists of the following operations:

- preparation milk for cheese production: quality control and sorting of milk; milk maturation; normalization; pasteurization of milk;

- preparation of milk for coagulation: introducing into the milk the milk-clotting enzyme Meito; coagulation of the mixture at temperature of 28-33 0C for 40-70 min; molding; self-pressing for 4-5 hours at t = 15-16 ° C, pressing; salting for 23-25 days in 18-20% brine at temperature of 8-12 ° C; coagulation; cheese storage [21].

Sweet red pepper was subjected to inspection, sorting, cleaning, washing and blanching with steam. Blanched peppers are cut into cubes with size 3Ч3mm.

Carrots were sorted, inspected, double-washed, peeled and crushed on a grater in the form of thin shavings.

Control sample and samples with sweet red pepper and carrots have been prepared for analysis.

Results

The results of the study of physical and chemical parameters of cow milk on the analyzer “Clever-2” are shown in table 1.

Table 1 - Physical-chemical indicators of cow milk

Temperature	10,0єС
SOMO	7,6 %
Fat	3,2%
Protein	3,0%,
Density	1027 kg/m3

 

All experimental samples of cheese brynza with carrots and sweet red pepper were exposed to organoleptic analysis on such indicators as appearance, taste, consistency and smell (aroma). 5 tasters participated in sensory evaluation. The tasting was conducted in compliance with all accepted norms.

Initially, the organoleptic characteristics of cheese with vegetable filler were determined in order to determine the optimal amount of sweet red pepper or carrot. For this purpose, the ratio of cheese mixture and vegetable filler in the ratio from 98:2 to 80:20% was varied. The variation step was 2%. At the ratios of brynza and carrots 90:10, brynza and sweet red pepper 92:8 there are high values of all organoleptic characteristics.

If to compare obtained data with analogous research it seems to be same amounts of plant additives: optimum ratio of oat germinated grains in soft cheese was 4-6 % [14]; for soft cheese produced according to the technology for Adygei cheese amount of amaranth flour is 5%, kelp and walnut in the amount of 2% and 3% respectively [15].

Organoleptic characteristics of control sample and brynza with additives fillers are shown in table 2.

Table 2 - Sensory indicators of control sample and brynza with vegetable additives

Name of product	Sensory indicators
	appearance	taste and smell	colour of dough	consistency	pattern	quality of salt solution
Brynza (control sample)	Cheese is filled by salt solution. Round flattened bar	Clean, sour Moderately expressed cheese	Light yellow	Uniform, moderately dense, plastic, slightly brittle	Pattern is absent Few quantity of small eyes	Semi transparent
Brynza with sweet red pepper	Cheese is filled by salt solution. Round flattened bar	Clean, sour, with a slight taste of pepper Moderately expressed cheese	Light yellow with dark red inclusions. Slight red coloring of dough in places of contact with red pepper	Uniform, moderately dense, plastic, slightly brittle	Pattern is absent Few quantity of small eyes	Semi transparent
Brynza with carrot	Cheese is filled by salt solution. Round flattened bar	Clean, sour milk, with a slight taste of carrots Moderately expressed cheese	Light yellow with orange inclusions	Uniform, moderately dense, plastic, slightly brittle	Pattern is absent Few quantity of small eyes	Semi transparent

 

The values of physical and chemical parameters and energy value of developed cheese samples are given in tables 3 and 4. As can be seen from table 3, obtained samples of brynza with vegetable fillers contain more moisture, less protein and fat, which is explained by the partial replacement of raw milk by plant filler.

Table 3 - Physical-chemical parameters of brynza with vegetable fillers

Determined component	Experimental data, %	Reference data, % [21]
	Brynza (control sample)	Brynza with sweet red pepper	Brynza with carrot	Brynza from cow milk
Moisture, %	52,1	52,5	53,0	52,0
Proteins, %	17,8	17,0	17,1	17,9
Fats, %	20,1	17,6	17,5	20,1
Carbohydrates, %	2,2	5,4	5,0	-
Ash, %	7,8	7,5	7,4	8,0

Table 4 - Energetic value of control sample and brynza with vegetable additives

Product	Energetic value, kJ/kcal
Brynza (control sample)	1092,39/260,9
Brynza with sweet red pepper	1038,38/248,0
Brynza with carrot	1029,58/245,9

As can be seen from table 5, brynza without additives is characterized by the highest energetic value (260.9 kcal). Caloric content of brynza with carrot is lower than brynza with sweet red pepper. This is due to the fact that the amount of carrots in the cheese mass is more (10%) than sweet red pepper (8%). At comparison with reference data of caloric content of brynza from cow's milk - 260 kcal [22] with experimental data it can be concluded that the energetic value of the samples with additives is lower.

By means of scanning electron microscope an elemental composition of brynza with vegetable fillers is determined (figure 1). As it seen from results of analysis there are such minerals as sodium, magnesium, phosphorus, potassium and calcium in sufficiently great quantities.

Fig. 1 - Electronic view of brynza with vegetable additives, its X-ray spectrum and results of processing

Fig. 2 - Electronic view of brynza with vegetable additives, its X-ray spectrum and results of processing



Conclusions

The actual issue is the decreasing consumption of dairy raw material can be solved by the replacement of a dairy basis by vegetable components. In the development of new types of cheese in southern Kazakhstan it is advisable to use local vegetable raw materials. It is better to use vegetable fillers which are well combined with the taste of cheese. Samples of cheese brynza with vegetable additives represent a round flattened bar, on a section - a homogeneous mass of cream color with dark red or orange inclusions. Optimal formulations of brynza with vegetable fillers were developed by evaluation sensory indicators. The amounts of vegetable additives are 8-10% that is confirmed by analogous investigations. Compare to traditional brynza the received samples are differed by reduced caloric content.



Список литературы / References

1. Статистика промышленного производства: основные показатели работы промышленности Республики Казахстан. 4 серия. Январь-декабрь 2018 года. URL: http://stat.gov.kz/official/industry/15/statistic/6.

2. Свириденко Ю.Я., Мордвинова В.А. Инновационные разработки в области сыроделия //Сыроделие и маслоделие. - 2011. - № 3. - С.17-19.

3. Полешко А.В., Имангалиев А.К. Проблемы сыроделия в Казахстане //Вестник Инновационного Евразийского университета. - 2012. - №1 (45). - С. 146-148

4. Торебек А.Ж. Внедрение системы ХАССП при производстве козьего кефира. / Торебек А.Ж., Абдижаппарова Б.Т., Орымбетова Г.Э. В сборнике: Научные разработки: евразийский регион. Международная научная конференция теоретических и прикладных разработок. Москва. - 2019. - C.230-234

5. Абдижаппарова Б.Т.. Брынза с овощным наполнителем / Абдижаппарова Б.Т., Орымбетова Г.Э. и др. // Международная научная конференция «Technical and Natural Sciences». Санкт-Петербург. - 2019. - С.167-170

6. Шамбулова Г.Д. Кисломолочные продукты с функциональными ингредиентами. / Шамбулова Г.Д., Жаксылыкова Г.Ж., Орымбетова Г.Э. // Актуальные научные исследования в современном мире. Переяслав-Хмельницкий. - - №4(48). - С.15-21

7. Шамбулова Г.Д. Сыр обогащенный растительным сырьем. / Шамбулова Г.Д., Жаксылыкова Г.Ж., Орымбетова Г.Э. // Актуальные научные исследования в современном мире. Переяслав-Хмельницкий. - 2019. - №4(48) - С.21-26

8. Флоринская Е.А. Экспертиза качества рассольных сыров российских и зарубежных производителей / Флоринская Е.А., Николаева С.Л. // Ученые записки Санкт-Петербургского им. В.Б. Бобкова филиала Российской таможенной академии. - - №1(53). - С.73-86 .

9. Зеленский В.А. Влияние упаковки мягких рассольных сыров в полимерную пленку на созревание и качество продукта / Зеленский В.А., Короткий И.А. // Техника и технология пищевых производств. - 2011. - №3(22) - С .58-61.

10. ДеревянкоН.П. Изготовление брынзы с витаминным комплексом / ДеревянкоН.П., Семенова А.Д. //Науковий вісник львівського Національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. - 2016. - Т. 18 . № 1-3 (65) - С. 44-48.

11. СкульскаяИ.В. Исследование структурно-механических показателей брынзы при частичной замене поваренной соли хлоридом калия / СкульскаяИ.В., Цисарык О.И. // Львовский национальный университет ветеринарной медицины и биотехнологий имени С.З. Гжицкого. - 2016. - Т.18. № 2-3 (68). - С. 99-102.

12. Сысоева М.Г. Обоснование и разработка технологии сырного продукта с применением муки амаранта / Сысоева М.Г., Глотова И.А., АристоваА.В., Пронина Е.А., Поленов И.В., СмольскаяЛ.Г. //Технологии пищевой и перерабатывающей промышленности АПК - продукты здорового питания. - 2017. - №5(19). - С. 64-72.

13. СуюнчевО.А. Исследования структурно-механических свойств мягких и рассольных сыров / СуюнчевО.А., Лепилкина О.В.//Вестник северокавказского государственного технического университета. - 2005. - №3. - С.77-81.

14. Ходунова О.С. Разработка состава и технологии мягкого сыра с пророщенными зернами овса / Ходунова О.С., Силантьева Л.А // Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств». - 2016 - № 1. - С.100-106.

15. Аравина К.И. Разработка состава и технологии мягкого сырного продукта с использованием высокобелковой муки амаранта / Аравина К.И., Арсеньева Т.П.// Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств». - 2016 - № 4. - С.17-25.

16. Сохряков С. О. Композиция плавленого сырного продукта «Отличник» / Сохряков С. О., Гаврилова Н. Б., Молибога Е. А.. Патент РФ № 2450527, опубл. 20.05.2012.

17. Страшнов Н. М. Способ получения сырного продукта с растительным наполнителем / Страшнов Н. М., Зюзина О. В., Зеленина Л. С. и др.. Патент РФ № 2429705, опубл. 10.2010.

18. Оноприйко А. В. Способ производства сырных продуктов / Оноприйко А. В., Оноприйко В. А., Трудова М. А. Патент РФ № 2473227, опубл. 27.01.2013.

19. Vickie A.Vaclavik, Elizabeth W.Christian. Essentials of food science. - 4th edition - Springer. 2014. - 495 p.

20. Растровая электронная микроскопия для нанотехнологий. Методы и применение // под ред. Уэйли Жу и Жонг Лин Уанга: перевод с англ. - М.: Бином. Лаборатория знаний. - - 582 с.

21. Крусь Г.Н. Технология молока и молочных продуктов. Под ред. А.М.Шалыгиной. - М.: КолосС, 2006. - 455 с.

22. Химический состав пищевых продуктов: Книга 1: Справочные таблицы содержания основных пищевых веществ и энергетической ценности пищевых продуктов / Под ред. проф., д.мед.н. И.М.Волгарева. изд 2-е. - М.: ВО «Агропромиздат». - - 224 с.



Список литературы на английском языке / References in English

1. Statistika promyshlennogo proizvodstva: osnovnye pokazateli raboty promyshlennosti Respubliki Kazahst 4 serija. Janvar'-dekabr' 2018. [Statistics of industrial production: the main indicators of the industry of the Republic of Kazakhstan. 4 ser. January-December 2018]. URL: http://stat.gov.kz/official/industry/15/statistic/6. [in Russian]

2. Sviridenko Ju.Ja. Innovacionnye razrabotki v oblasti syrodelija / Sviridenko Ju.Ja., Mordvinova V.A. //Syrodelie i maslodelie. [Innovative developments in the field of cheese making // Cheese making and butter making] - № 3. - P. 17-19. [in Russian]

3. Poleshko A.V. Problemy syrodelija v Kazahstane / Poleshko A.V., Imangaliev A.K. // Vestnik Innovacionnogo Evrazijskogo [Problems of cheese making in Kazakhstan // Bulletin of the Innovative Eurasian University.] - 2012. №1 (45). - P. 146-148 [in Russian]

4. Torebek A.ZH. Vnedreniye sistemy KHASSP pri proizvodstve koz'yego kefira. / Torebek A.ZH., Abdizhapparova B.T., Orymbetova G.E. V sbornike: Nauchnyye razrabotki: yevraziyskiy region. Mezhdunarodnaya nauchnaya konferentsiya teoreticheskikh i prikladnykh razrabotok Moskva. [Implementation of the HACCP system in the production of goat kefir. In the collection: Scientific developments: Eurasian region. International scientific conference of theoretical and applied research Moscow.] - 2019. - P.230-234 [in Russian]

5. Abdizhapparova B.T. Brynza s ovoshchnym napolnitelem Mezhdunarodnaya nauchnaya konferentsiya «Technical and Natural Sciences». Sankt-Peterburg. / Abdizhapparova B.T., Orymbetova G.E. i dr. [Brynza with vegetable filling International Scientific Conference “Technical and Natural Sciences”. St. Petersburg.]- 2019. - P.167-170. [in Russian]

6. Shambulova G.D. Kislomolochnyye produkty s funktsional'nymi ingrediyentami. Aktual'nyye nauchnyye issledovaniya v sovremennom mire. Pereyaslav-Khmel'nitskiy. / Shambulova G.D., Zhaksylykova G.Zh., Orymbetova G.E. [Dairy products with functional ingredients. Actual scientific research in the modern world. Pereyaslav-Khmelnitsky.]- - №4(48). - P.15-21. [in Russian]

7. Shambulova G.D. Syr obogashchennyy rastitel'nym syr'yem. Aktual'nyye nauchnyye issledovaniya v sovremennom mire. Pereyaslav-Khmel'nitskiy. / Shambulova G.D., Zhaksylykova G.Zh., Orymbetova G.E. [Cheese enriched with vegetable raw materials. Actual scientific research in the modern world. Pereyaslav-Khmelnitsky] - 2019. - №4(48). - P.21-26. [in Russian]

8. Florinskaja E.A. Jekspertiza kachestva rassol'nyh syrov rossijskih i zarubezhnyh proizvoditelej // Uchenye zapiski Sankt-Peterburgskogo im. V.B. Bobkova filiala Rossijskoj tamozhennoj akademii. / Florinskaya E.A., Nikolaeva S.L. [Quality examination of brine cheeses of Russian and foreign manufacturers // Uchenye Zapiski Sankt-Peterburgskogo im. B. B. Bobkova branch of the Russian Customs Academy.] -2015. -№1(53). - P.73-86. [in Russian]

9. Zelenskij V.A. Vlijanie upakovki mjagkih rassol'nyh syrov v polimernuju plenku na sozrevanie i kachestvo produkta // Tehnika i tehnologija pishhevyh proizvodstv. [The effect of packaging soft pickled cheeses in a polymer film on the ripening and product quality // Technique and technology of food production.] - 2011. - № 3 (22) - P.58-61. [in Russian]

10. Derevjanko N.P., Izgotovlenie brynzy s vitaminnym kompleksom / Naukovij vіsnik l'vіvs'kogo Nacіonal'nogo unіversitetu veterinarnoї medicini ta bіotehnologіj іmenі S.Z. Ґzhic'kogo. / NP Derevyanko, AD Semenova [Manufacturing of brynza with vitamin complex / Scientific Bulletin of the National University of Veterinary Medicine and Biotechnology named after S.Z. Hedgehog.] - V. 18 . № 1-3 (65) - P. 44-48. [in Russian]

11. Skul'skaja I.V., Issledovanie strukturno-mehanicheskih pokazatelej brynzy pri chastichnoj zamene povarennoj soli hloridom kalija // L'vovskij nacional'nyj universitet veterinarnoj mediciny i biotehnologij imeni S.Z. Gzhickogo. / Skulskaya I.V., Tsisaryk O.I. [The study of structural and mechanical parameters of feta cheese with a partial replacement of sodium chloride by potassium chloride // Lviv National University of Veterinary Medicine and Biotechnology named after S.Z. Gzhitsky.] - 2016. - T.18. № 2-3 (68). - P. 99-102. [in Russian]

12. Sysoeva M.G. Obosnovanie i razrabotka tehnologii syrnogo produkta s primeneniem muki amaranta // Tehnologii pishhevoj i pererabatyvajushhej promyshlennosti APK - produkty zdorovogo pitanija. / Sysoeva M.G., Glotova I.A., Aristova A.V., Pronina E.A., Polenov I.V., Smolskaya L.G. [Justification and development of technology for a cheese product using amaranth flour // Technologies of the food and processing industry of the agro-industrial complex - healthy food products.] - 2017. - №5(19). - P. 64-72. [in Russian]

13. Sujunchev O.A. Issledovanija strukturno-mehanicheskih svojstv mjagkih i rassol'nyh syrov // Vestnik severokavkazskogo gosudarstvennogo tehnicheskogo universiteta. / Suyunchev O.A., Lepilkina O.V. [Studies of the structural and mechanical properties of soft and brine cheeses // Bulletin of the North Caucasus State Technical University.] - 2005. - №3. - P.77-81. [in Russian]

14. Hodunova O.S., Razrabotka sostava i tehnologii mjagkogo syra s proroshhennymi zernami ovsa // Nauchnyj zhurnal NIU ITMO. Serija «Processy i apparaty pishhevyh proizvodstv». / Khodunova O.S., Silantyeva L.A. [Development of the composition and technology of soft cheese with sprouted oat grains // Scientific journal NRU ITMO. Series “Processes and Food Production Equipment”.] - 2016. - №1. P. 100-106. [in Russian]

15. Aravina K.I.. Razrabotka sostava i tehnologii mjagkogo syrnogo produkta s ispol'zovaniem vysokobelkovoj muki amaranta // Nauchnyj zhurnal NIU ITMO. Serija «Processy i apparaty pishhevyh proizvodstv». / Aravina K.I., Arsenyeva T.P. [Development of the composition and technology of a soft cheese product using high-protein amaranth flour // Scientific journal NRU ITMO. Series “Processes and Food Production Equipment”.] - 2016 - 4. - P.17-25. [in Russian]

16. Sokhryakov S. O. Kompozitsiya plavlenogo syrnogo produkta «Otlichnik». / Sokhryakov S. O., Gavrilova N. B., Moliboga E. A. [The composition of the processed cheese product “Excellent”]. Patent RF No. 2450527, publ. 05/20/2012. [in Russian]

17. Strashnov N. M., Sposob polucheniya syrnogo produkta s rastitel'nym napolnitelem. / Strashnov N. M., Zyuzina O. V., Zelenina L. S. et al. [A method for producing a cheese product with vegetable filler]. Patent RF № 2429705, publ. 27/10/2010. [in Russian]

18. Onopriyko A. V. Sposob proizvodstva syrnykh produktov. / Onopriyko A. V., Onopriyko V. A., Trudova M. A. [Method for the production of cheese products]. Patent RF № 2473227, publ. 27/01/2013. [in Russian]

19. Vickie A.. Essentials of food science. 4th edition - Springer: 2014. 495 p.

20. Rastrovaja jelektronnaja mikroskopija dlja nanotehnologij. Metody i primenenie // pod red. Ujejli Zhu i Zhong Lin Uanga: perevod s angl. - M.: Binom. Laboratorija znanij, [Scanning electron microscopy for nanotechnology. Methods and Application // Ed. Waley Zhu and Zhong Ling Wang: Translated from English - M .: Binom. Laboratory of Knowledge]. - - P.582. [in Russian]

21. Krus' G.N. i dr. Tehnologija moloka i molochnyh produktov. Рod red. A.M.Shalyginoj. [Krus G.N. et al. Technology of milk and dairy products. Еditor M.Shalyginа]. - M .: KolosS, 2006 .- 455 p. [in Russian]

22. Himicheskij sostav pishhevyh produktov: Kniga 1: Spravochnye tablicy soderzhanija osnovnyh pishhevyh veshhestv i jenergeticheskoj cennosti pishhevyh produktov / Pod red. prof., d.med.n. I.M.Volgareva. izd 2-e. M.: VO «Agropromizdat». [Chemical composition of food products: Book 1: Reference tables for the content of basic nutrients and the energy value of food / Ed. prof., MD I.M.Volgareva. 2nd ed.] - M .: IN “Agropromizdat”. - 1987. - 224 p. [in Russian]

Размещено на Allbest.ru