Formulation development and quality assessment of enriched processed cheese product

Processed cheeses and cheese products are in steady demand among the population, they are represented by a variety of flavors. However, it is not always possible to note their functional properties and high quality. In this regard, the relevant direction is the creation of a processed cheese product with a functional orientation, containing pumpkin and sea buckthorn powders, which are characterized by a high content of fiber and pectin substances, which determines their emulsifying, stabilizing properties. The study of the model compositions of the cheese product made it possible to establish the type and quantity of the added enriching components. The processed cheese product contains 55% fat and 12% protein in terms of dry matter. The carbohydrate content is 3.5 g, and dietary fiber is 0.3 g per 100 g of product. The developed product is characterized by excellent organoleptic properties and standard physico-chemical properties. The guaranteed shelf life is 10 days, at a temperature of 4 ± 2 ° C and a relative humidity of no more than 75%.