Salted CHEESE WITH VEGETABLE ADDITIVES

Cheeses are widely distributed and useful mass-consumed dairy products. The problems of cheese making in Kazakhstan include the lack and high cost of high-quality dairy raw material, the absence of diversity of the range of domestic cheeses on the market. Salted cheese - brynza is considered the most useful of all types of salted cheeses, it is rich in protein, vitamins A, E, B group vitamins, trace elements, as well as minerals: potassium, calcium and fluorine. The analysis of literary sources showed that salted cheese - brynza is not widely investigated object of research. The purpose of the research is to expand the range of cheeses and reduce the consumption of raw milk by developing technology of cheese brynza with vegetable additives. The object and subject of research is cheese brynza with vegetable additives. As plant fillers red sweet pepper and carrots were applied. According to the research results, a method for producing salted cheese brynza with vegetable fillers was developed. The optimal amount of vegetable additives was determined: the ratio of brynza with carrot is 92:8, the ratio of brynza with sweet red pepper is 90:10. Experimental samples of cheese brynza with the vegetable additives were obtained. Their physical and chemical and sensory indicators were determined. By means of scanning electron microscope an elemental composition of brynza with vegetable additives is identified. There are such minerals as sodium, magnesium, phosphorus, potassium and calcium in sufficiently great quantities. Compare to traditional brynza the received samples are differed by reduced caloric content. The obtained samples of brynza with vegetable fillers contain more moisture, less protein and fat, which is explained by the partial replacement of raw milk by plant filler. It is advisable to use local vegetable raw materials at the development of new types of cheeses in South Kazakhstan. For cheese, it is better to use vegetable additives which are well combined with the taste of cheese.