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Goal. To study the physicochemical quality indicators of cheese pastes, the dynamics of changes in acidity, and lactic acid microflora in cheese paste and sour milk cheese during their storage, to determine the possibility of using linseed oil in food products, namely cheese paste. Methods. Physico-chemical quality indicators of cheese pastes were studied under DSTU 4503:2005, microbiological quality indicators — under DSTU 4503:2005. The acidity of sour milk curd paste and sour milk cheese — by the titrimetric method. Results. It was found that the physicochemical quality indicators of sour-milk curd paste with flax content correspond to the established norms. During studies of the dynamics of changes in acidity during storage at the temperature of 4±1°C, the initial acidity in sour milk cheese was 145±2°T. At the same time, in the sour milk paste made from this cheese with the addition of 10% of linseed oil, the acidity was 135±2°T. During storage of curd paste and sour milk cheese at the temperature of 4±1°C, the dynamics of acidity increase was approximately the same, and in 7 days the acidity increased to 150°T in curd paste and 160°T in cheese. During the next 7 days of storage (on the 14th day) the acidity in 2 products almost slowed down at 150-165°T, which indicated the cessation of the microbiological process. During studies of the dynamics of changes in the lactic acid microflora in cheese paste and sour milk cheese when stored at the temperature of 4±1°C, it was found that the test product was microbiologically pure. Conclusions. The carried out studies with the aim of determination of the quality of sour milk curd paste with the addition of 10% of linseed oil indicated a satisfactory quality of the product. Therefore, the use of linseed oil in the composition of curd paste is advisable. |
