THE INFLUENCE OF BERRY PUREE ON MICROBIOLOGICAL INDICATORS OF CHEESE PRODUCT DURING STORAGE

Olena GREK, Tetiana PSHENYCHNA, Olena KRASULYA, Yuliia PAKHOMOVA, Kateryna IVASHCHENKO

Abstract

A contemporary trend is providing people with wholesome foods enriched with vitamins and microelements by improving food products’ composition by addition of functional ingredients. This trend may be successfully achieved by innovative solutions related to the technologies of cheese products. One of the most promisive ways to increase significantly nutrition value and consumptional properties of cheese product is based on the enrichment of cheese by dairy-protein and berry raw materials. The modernization of the technical process consists in the fact that the process of milk-protein clot coagulation is carried out by processed berries. The process needs to be carried out under the strict observation of microbiological parameters. Similarly the product stability should be rigorously kept during its storage. Since the products’ organoleptic, physico-chemical properties and their shelf-life depend on initial contamination, composition and state of bacterial flora, these indicators should also be controlled. Taking into account the above mentioned aspects, the effect of black currant as coagulant in the form of frozen milled berries in homogenized and sterilized puree on development of bacterial flora (lactic acid microorganisms, yeasts and moulds) in dairy-protein products during storage was examined. Safety and compliance with the regulatory requirements of received samples are proven. The positive impact on dairy-protein foundation’ stability and quality of berry coagulant is proven.It was confirmed that the use of black currant in homogenized puree which has stable indicators is more appropriate and safe.

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