Study of quality indicators of iodine-containing cheese «Adygei» and development of a technological scheme of production
Abstract
The article presents the results of research of the influence of iodine-containing components (iodized salt and iodine casein) on the quality indicators of soft cheese made by the thermoacid method of casein coagulation (cheese «Adygeisky»). The most optimal methods and doses of introducing iodinecontaining components were determined, a technological scheme for obtaining cheese «Adygeisky» enriched with iodine was developed.
About the Authors
O. G. Sotchenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. M. Voitekhovich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. K. Zhabanos
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Sotchenko O.G., Voitekhovich E.M., Zhabanos N.K. Study of quality indicators of iodine-containing cheese «Adygei» and development of a technological scheme of production. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):156-161. (In Russ.)
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