Pasukų sūrio gamyba ir kokybės įvertinimas ; Buttermilk cheese production and quality assessment

Abstract

The research manager – prof., Dr. Dalia Sekmokienė. This work was completed in 2018. In Kaunas. Thesis consist of: 51 p. Number of pictures at work - 20 pcs. Number of tables at work - 8. Number of annexes at work - 2 pc. The aim of the research: To create the technology of production of buttermilk cheese and to create the most suitable type of cheese. Research tasks: 1. The literature on the use of buttermilk in practice, their usefulness for health and annexes thereto review. 2. Create a technology for the production of buttermilk cheeses, using a variety of plant-based ingredients, of health properties. 3. Perform produced buttermilk cheese composition studies. 4. Perform buttermilk cheese admissibility sensory descriptive - the profile analysis and sensory analysis. 5. Set the energy value of the buttermilk cheese. 6. Perform a survey of buttermilk and products. Research of process and results: during the work, 3 masses were chosen for the production of cheese and made cheeses, namely: natural, not sour buttermilk cheese, not sour buttermilk with whey cheese and sour buttermilk cheese. The production of these cheeses has resulted in the use of a new innovative technology, which allows the maximum use, concentrating of dry matter of buttermilk and added ingredients. An analysis of the composition of these buttermilk cheeses was also carried out. After the first acceptance of these cheeses, I found the most suitable raw material for production of buttermilk cheeses. Further, after a comprehensive scientific review of the ingredients I chose ingredients: cardamom, garlic granules, dried cranberries, turmeric, dried plums, baked peanuts. They were enriched with buttermilk cheeses. The aim was to create the most suitable type of buttermilk cheeses. Three different sensory studies were performed: Sensory analysis, admissibility and sensory descriptive-profile analysis. Following these studies, the three most suitable buttermilk cheeses were selected: buttermilk with peanuts, buttermilk with dried plums, buttermilk with cranberries. Three different sensory studies were performed: Sensory analysis, admissibility and sensory descriptive-profile analysis. Following these studies, the three most suitable buttermilk cheeses were selected: buttermilk with peanuts, buttermilk with dried plums, buttermilk with cranberries. Also, in order to better understand the changing properties of cheese with the addition of various additives, natural not sour buttermilk cheese was also taken. Subsequently, a consumer survey was conducted to find out what knowledge consumers and consumers have about knitting needles and their products. The results showed that the new technology enabled the production of cheeses of a completely new type that is not on the European Union market, retaining the main bioactive components of buttermilk, concentrating their phospholipids, and enriched with other flavor enhancers or bioactive components. The dry matter of these cheeses is as follows: not sour buttermilk cheese, 44.21% of not sour buttermilk with whey cheese 55.53%, sour buttermilk cheese 51.36%, among them the highest protein contains sour buttermilk cheese 30.34% of the protein, the highest lipids content is ot sour buttermilk with whey cheese 13,56% (buttermilk lipids, which are especially useful for human health phospholipids) and the highest carbohydrate content is in not sour buttermilk cheese 21,55% carbohydrates. The sensory quality of the cheeses was acceptable to the consumers and not sour buttermilk cheese 6.5 p <0.001 not sour buttermilk with whey cheese was 5.69 p <0.001 and sour buttermilk cheese reached 4.69 p <0.001 points.