Abstract
The research tested the conformity of a new cream cheese formulation to consumer expectations as an organic and functional product. A qualimetric modeling made it possible to introduce turnip cryopowder into the traditional cream cheese formulation. The turnip cryopowder proved to be an effective multifunctional component. Not only is it a natural flavor and thickener, but it is also a source of vitamin C, silicon, vanadium, and cobalt. The research revealed the combined effect of the mass fraction of protein and fat in the curd base and the share of turnip cryopowder on the consistency of the finished product. The mathematical dependences obtained made it possible to program a particular viscosity. The sensory evaluation demonstrated the high consumer properties of the new cream cheese fortified with turnip cryopowder. The research broadens the range of domestic organic dairy products fortified with vitamins and macro- and micronutrients.
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