INVESTIGATION OF THE INFLUENCE OF "AMARANTH" CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES

Yuriy Hachak, Bogdan Gutyj, Oksana Bilyk, Volodimyra Nagovska, Olha Mykhaylytska
2018 EUREKA Life Sciences  
There was grounded the expedience of using "Amaranth" cryoadditive in the technology of processed cheeses. "Amaranth" cryoadditive contains necessary vitamins and microelements of the natural origin. The use of "Amaranth" cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing "Amaranth" cryoadditive were: the normative organoleptic estimation of a product and its daily need.
doi:10.21303/2504-5695.2018.00555 fatcat:djhqnpd5urfu5mjwzkdlaesd7a