Розробка технології альбумінового сиру урда

One of the food industry priority trends concerns improving current and developing new technologies of functional food products. Using whey is a promising trend in the production of these products. Urda is an albumin cheese made of the whey of sheep milk. The product that is made exclusively of the sheep milk whey is rather expensive. However, using a blend of the sheep milk whey along with the cow milk can significantly reduce the cost of the finished product, and, in addition, use secondary raw materials efficiently.The purpose of the research lies in developing a technology of producing the urda albumin cheese and in studying its organoleptic and rheological properties. The sheep and cow milk whey and its blends were used. The blend for preparing urda cheese was made in three ratios: 1:3, 1:1, 3:1. Following these proportions, the cheese was produced. The cheese made exclusively of the sheep milk whey served as control.Organoleptic properties of the cheese samples under the experiment were determined by conventional methods. Rheological properties of cheese paste were estimated by using the “Labor” and “Zsuvomir” penetrometers.As a result of the studies, the process of producing the urda albumin cheese was developed and described. The optimal ratio of whey made of sheep and cow milk for producing the urda cheese in industrial conditions makes 1:1. The produced cheese exhibits good organoleptic properties and is characterized by a high biological value. The results of determining the rheological properties of cheese correlate with their organoleptic estimation.Установлено соотношение сыворотки овечьего и коровьего молока для альбуминового сыра урда и разработана его технология. Оптимальным соотношением овечьей и коровьей сывороток для изготовления сыра урда в промышленных условиях есть 1:1. Изготовлен сыр имеет хорошие органолептические свойства. Результаты определений реологических параметров сыра коррелируют с их органолептической оценкой.Встановлено співвідношення сироватки овечого і коров’ячого молока для альбумінового сиру урда та розроблено його технологію. Оптимальним співвідношенням сироватки з овечого і коров’ячого молока для виготовлення сиру урда у промислових умовах є 1:1. Виготовлений сир має добрі органолептичні властивості. Результати визначень реологічних параметрів сиру корелюють із їх органолептичною оцінкою