DESIGNING OF PROCESSED CHEESE PRODUCTS TAKING INTO ACCOUNT QUALITY INDICATORS AND COST OF RAW MATERIALS

Mashta N. (2022) DESIGNING OF PROCESSED CHEESE PRODUCTS TAKING INTO ACCOUNT QUALITY INDICATORS AND COST OF RAW MATERIALS. Acta Scientiarum Polonorum Technologia Alimentaria, 2022 (21): 2. с. 173-182.

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Анотація

Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using nondairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese roducts, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress imit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality.

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