ОБҐРУНТУВАННЯ ВИБОРУ СИРОВИННИХ ІНГРЕДІЄНТІВ ПРИ ВИРОБНИЦТВІ СИРКОВОГО ДЕСЕРТУ З НАПОВНЮВАЧАМИ.

Organoleptic, physicochemical and microbiological indicators of raw milk and skim milk are defined and presented in the materials of the article. The expediency of using as a lime and walnuts honey as a filler is substantiated in the article materials in the production of milk-based cheese dessert. In today's market competitiveness, dairy products of dessert use are gaining in popularity. In most of the range of cheese desserts are dairy products made on the basis of sour milk cheese with added sugar or other sweeteners, food additives, stabilizers, fillers and the like. Dietary properties of cottage cheese desserts are that they improve metabolism, stimulate the removal of gastric juice and increase appetite. The main innovation in the food industry today is the creation of useful, natural dairy products. As the market analysis shows, the modern consumer responds positively to the low and average fat content of the product, short shelf life, enrichment with various natural nutritional supplements. It is established that the addition of honey and walnuts as additional vegetable raw materials is necessary to increase the energy value of the finished product. Dietary properties of cheese desserts improve metabolism, stimulate the removal of gastric juice and increase appetite in consumers. The list of Ukrainian producers of cheese desserts is given. The recipe for milk-based cheese dessert with honey and walnuts has been developed. As a result of the experimental studies, organoleptic, physicochemical and microbiological indices of the cottage cheese dessert with fillers were determined and it was established that all these indicators correspond to the normative quality indicators for cottage cheese desserts. It is determined that cheese desserts are characterized by good consumer properties, have a thick consistency, high nutritional and biological value. A laboratory sample of the developed technology of milk-based cheese dessert with the addition of honey and walnuts was tested at the department of dairy technology, oil and fat products and cosmetics of the Odessa national academy of food technologies. [ABSTRACT FROM AUTHOR]