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. pp. 173-182.

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Abstract

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.

Item Type: Article
Additional Information: Mashta N. Designing of processed cheese products taking into account quality indicators and cost of raw materials / N. Mashta // Acta Scientiarum Polonorum Technologia Alimentaria. V. 21 (2). - 2022. - C. 173-182.
Uncontrolled Keywords: processed cheese products, processed cheese, experiment planning, shear stress limit, organoleptic characteristics
Subjects: 6 Прикладні науки. Медицина. Техніка. Сільське господарство > 63 Сільське господарство. Лісове господарство. Мисливство. Рибне господарство > 637 Продукти тваринництва > 637.3 Сир та сироварство
Divisions: Факультет документальних комунікацій, менеджменту, технологій та фізики > Кафедра менеджменту
Depositing User: Ірина Гаврилюк
Date Deposited: 23 Mar 2023 07:47
Last Modified: 23 Mar 2023 07:52
URI: http://repository.rshu.edu.ua/id/eprint/10981

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