Studying quality and safety indicators of the cedar semi-finished products effect on the semi-hard cheese properties

The purpose of research is to study the quality and safety indicators of the influence of semi-finished cedar on the properties of semi-hard cheese. Tasks: to study the organoleptic, chemical, toxicological, microbiological indicators of experimental samples of cheese, to calculate the economic efficiency of the study. The objects of study are semi-hard cheese and semi-finished product of pine nuts (flour). When producing semi-hard cheese, instead of cheese raw materials, 5; 7; 10 % semi-finished cedar. The study of cheeses was carried out in Krasnoyarsk. Finished products were organoleptically examined by tasters. In cheeses with cedar flour, the moisture content decreased by 0.2; 3.4; 4 %, respectively, compared with the control, but the mass fraction increased: fat - in samples 2 and 3 by 0.4 and 0.6 %; protein - by 3.5 and 4.65 %. In the experimental samples, there is more phosphorus than in the control - by 81; 198; 362 mg/kg, respectively; magnesium in samples 2 and 3 - by 9.1 and 12 %; potassium in samples 1 and 2 - by 75.1 and 96.3 %, while no toxic substances were found. The consistency, appearance and pattern on the section in the cheese samples did not change, the taste and smell of pine nuts in experimental samples 2 and 3 became more pronounced with an oily aftertaste, the color became light cream. When scoring the organoleptic indicators, it was found that the highest number of points has a prototype 2 - 50.8, which is 1.8 points more than experimental 1; by 3.6 points than experienced 3 and by 5.6 points than in control. Cedar semi-finished product does not affect the microbiological parameters of experimental cheeses. The greatest economic effect was obtained by replacing 10 % of the main cheese raw material with semi-finished cedar; the level of profitability in all samples is unchanged. The optimal dosage of cedar flour in the production of semi-hard cheeses is recommended - 7 %, which is safe for food.