Practical results regarding the use of mushrooms in dairy products

Abstract

<p>The purpose of the study is to present the practical results regarding the introduction of different types of mushrooms in the process of obtaining dairy products. Edible mushrooms have a multitude of health benefits. They contain a series of nutrients, ensure an efficient digestion and they are very good for increasing immunity. Also, according to some laboratory studies, certain mushroom compounds have the ability to annihilate the development of tumor cells. The proposed research focuses on the development of several acidic dairy products with addition of edible mushrooms such as Cantharellus cibarius, Boletus edulis, Pleurotus and Champignon. The developed assortments were compared from a sensorial and physico-chemical point of view with a regular product represented by a dairy assortment in order to note all the aspects that the edible mushrooms bring. In order to obtain the new assortments, we started from the technology of obtaining acid dairy products with usual additions, and after the seeding process, before the product was packaged, the mushrooms were added in powder form. Following the determinations made, the obtained results showed that the dairy products enrichment with mushrooms had a positive impact among consumers and the organoleptic analysis showed that consumers are willing to accept the new varieties developed. From a physico-chemical point of view, in addition to the intake of nutrients and vitamins that mushrooms provide, the developed products performed very well in the laboratory tests, which means that the intake of mushrooms does not change the properties of the ordinary dairy products, but, on the contrary, they improve them.</p>