The influence of cryopowder “Garbuz” on the technology of curds of different fat content

Abstract

The prospects and usefulness of the cryopowder “Garbuz”, the unified dietary supplement, to improve the organoleptic and physicochemical parameters, and also to increase the biological value of curds are considered. The focus is given to formulations of sweet and salty curds with the cryopowder “Garbuz”. It is found that the content of the cryoadditive “Garbuz” in salty curds is lower than in sweet. The cryoadditive quantity is increased as a result of increasing the fat content in a milk base. The research of the organoleptic characteristics of curds with the cryopowder “Garbuz” found that salty curds with the cryoadditive had a yellow color, while sweet curds had a cream color with individual yellowish inclusions of the cryoadditive powder. The flavor of salty curds remained fresh, sour-milk, while in sweet curds there was a clearly pronounced flavor of the cryoadditive. Pilot samples of sweet curds had a pronounced taste. The consistency of curds with the cryopowder “Garbuz” was uniform, pasty, soft. Pilot samples had a nice presentation. Introduction of the cryopowder “Garbuz” in curds increased their energy value. The proposed products expand the range of therapeutic and preventive dairy.