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2014 (published: 24.02.2014)
Number 1(19)
Home > Issue > Composition and functional properties of cottage cheese serum
in technology of forcemeat products
Chernikov E.M., Bazarnova J.G.
Results of researches of a chemical composition of samples of fresh cottage cheese serum of summer and winter development and functional and technological properties of emulsions are given in its basis. Compoundings of forcemeats with additives of emulsions on the basis of cottage cheese serum are developed, effective replacement of meat raw materials by emulsions which made 20% of the mass of forcemeat is established. Technological losses at culinary processing of cutlets and organoleptic indicators of finished products are defined.
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Keywords: cottage cheese serum, emulsions, cutlet forcemeat, losses at heat treatment
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.8.037
Composition and functional properties of cottage cheese serum
in technology of forcemeat products
Results of researches of a chemical composition of samples of fresh cottage cheese serum of summer and winter development and functional and technological properties of emulsions are given in its basis. Compoundings of forcemeats with additives of emulsions on the basis of cottage cheese serum are developed, effective replacement of meat raw materials by emulsions which made 20% of the mass of forcemeat is established. Technological losses at culinary processing of cutlets and organoleptic indicators of finished products are defined.
Read the full article
Keywords: cottage cheese serum, emulsions, cutlet forcemeat, losses at heat treatment
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License