An assessment of the cheese product's nutrient profile in implementation the new resource-saving technological solutions

In the current conditions the cheese industry development is determining by perspective trends: medical and social - expansion the products range with dietary properties and reduced a calorie content, technological - mastering a new moulding methods for the production of complex and combined cheese products, economic - reduction of a milk consumption rates due to involvement secondary raw materials, ecological - minimizing the carbon footprint of cheese factories by reducing whey’s discharges. The patented method for producing the combined soft cheese product offers a set of resource-saving technological solutions for introducing into the cheese head an agarised jelly "filling" based on return salty whey with the spicy plant components addition. The original mold design forms a through hole in the center of the cheese head and provides the cheese part to the "filling" in a ratio as 4 : 1. The proposed method of the using salty sub-raw whey in soft cheese’s production is justified from the point of view the adequacy level its macro- and micronutrient composition to physiological requirements in food nutrients and energy. The new cheese product with a jelly "filling" contains 14.5% protein and 15.3% fat, that makes up for 17% of the requirements for adult. The product has a reduced calorie content to 208 kcal with a significant 28% energy contribution by the protein component, that gives it dietary properties. The cheese product’s provision by essential amino acids reaches 90% of the requirement in phenylalanine and tyrosine, 87% in lysine, 74% in isoleucine and leucine. The fatty acid profile is characterized by favorable a relative content values of linolenic and oleic acids. Low-molecular volatile fatty acids form the taste and aroma of cheese product without ripening. Its vitamin composition has functional availability for vitamins A - 40%, K - 31%, group B and PP - 15-20% of the requirement. The technological solutions for making of the cheese product with the "filling" maintain a functionality its nutrient profile, contribute to saving up to 20% of milk and increase the environmental friendliness of production.