Examination of the process of structure formation of a cheesecake dessert product (pudding)

The article substantiates the scientific approach to the development of a new cheesecake dessert product, taking into account the fact that under the conditions of competition among the producers it is necessary to guarantee scientific and technical level of the developed products and materials which is not lower than that already achieved by leading foreign manufacturers in full accordance with international standards, norms and state standards. In the field of dairy production the technology work related to the design of manufacturing of products with desired properties, with the complex use of raw materials is given priority. When designing the composition of the dairy products with a desired food and biological value one of the most important indicators of quality i.e. consistency should be considered. When developing new multicomponent food products and predicting their quality and desired consistency rheological properties as well as thr parameters of the structure formation process should be studied. The paper presents the results of experimental studies of structure formation in the experimental (model) products consisting of fermented UF (retentate) and a variety of structure-forming ingredients: biopolymers - gelatin, starch and complex ingredient Stabisol JTL. Based on the analysis of data obtained experimentally: the physical (structural and mechanical) and organoleptic parameters characterizing the state of the consistency of the experimental (model) products, their parameters of structure were defined.