Abstract
The purpose of research is to study the quality indicators of a fermented milk product – curd mass, in the production of which local raw materials are used - dried rose hips of the Desertnyj variety. Objectives: to study the quality of manufactured samples of curd mass enriched with plant raw materials in comparison with the control; to determine the organoleptic and bacteriological characteristics of all samples; to study the physico-chemical indicators of the curd mass and calculate the economic efficiency of the research carried out. The experimental part of the work was carried out at the Krasnoyarsk State Agrarian University. 4 samples of curd mass were studied, the control was produced according to the generally accepted technology GOST 31680-2012, in experimental 1, 2 % of the main raw material was replaced with crushed rose hips, in experimental samples 2 and 3 – by 4 and 6 %, respectively. In the studied samples, the curd mass had a dense consistency, the color in the control and experimental sample 1 did not change, in experimental 2 and 3 it acquired a pinkish tint. With an increase in the amount of crushed rose hips in the product recipe, all test samples acquired a sweet and sour taste, most pronounced in test sample 3. The results of physical and chemical studies showed a decrease of 0.7 % in the mass fraction of protein in sample 3 and moisture in samples 2 and 3 by 1 %, the mass fraction of fat in sample 3 decreased by 2 % compared to the control sample. The mass fraction of sucrose increased in all test samples, in samples 2 and 3 – by 2.8 %, in test sample 1 – by 2 %. The total acidity and temperature of the product upon release from the plant remained unchanged in all samples. Enrichment of the curd mass with crushed rose hips did not affect the microbiological parameters of the studied samples, and analysis of data on the economic efficiency of production indicates a higher profitability of curd mass production with the replacement of 4 % of the main raw material with rose hips.
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