Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution
The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) &q...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2017-12-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/65 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850064340192854016 |
|---|---|
| author | Z. N. Khatko A. B. Tkhaishaova M. A. Gasheva |
| author_facet | Z. N. Khatko A. B. Tkhaishaova M. A. Gasheva |
| author_sort | Z. N. Khatko |
| collection | DOAJ |
| description | The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) "Mate" cheese in the production of culinary products. Innovative dishes have been developed: "Medallions with cheese sauce", "Salmon with “Mate” sauce, “Omelette with “Mate” cheese”. |
| format | Article |
| id | doaj-art-eddbcfca8dc64e41acf0d422c120882a |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2017-12-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-eddbcfca8dc64e41acf0d422c120882a2025-08-20T02:49:19ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292017-12-0104717664Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitutionZ. N. Khatko0A. B. Tkhaishaova1M. A. Gasheva2ФГБОУ ВО «Майкопский государственный технологический университет»ФГБОУ ВО «Майкопский государственный технологический университет»ФГБОУ ВО «Майкопский государственный технологический университет»The article presents the results of studies on the quality of dried (dry) Adyghcheese based on sensory evaluation of control samples of cheese; physicochemical indicators and safety indicators of the product have been determined. The authors substantiate the possibility of using Adygh dried (dry) "Mate" cheese in the production of culinary products. Innovative dishes have been developed: "Medallions with cheese sauce", "Salmon with “Mate” sauce, “Omelette with “Mate” cheese”.https://newtechology.mkgtu.ru/jour/article/view/65dried cheese (dry)innovative dishesimport substitutionculinary productsquality indicators |
| spellingShingle | Z. N. Khatko A. B. Tkhaishaova M. A. Gasheva Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution Новые технологии dried cheese (dry) innovative dishes import substitution culinary products quality indicators |
| title | Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution |
| title_full | Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution |
| title_fullStr | Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution |
| title_full_unstemmed | Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution |
| title_short | Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution |
| title_sort | peculiarities of dry adygh mate cheese and its use in the production of culinary products in the conditions of import substitution |
| topic | dried cheese (dry) innovative dishes import substitution culinary products quality indicators |
| url | https://newtechology.mkgtu.ru/jour/article/view/65 |
| work_keys_str_mv | AT znkhatko peculiaritiesofdryadyghmatecheeseanditsuseintheproductionofculinaryproductsintheconditionsofimportsubstitution AT abtkhaishaova peculiaritiesofdryadyghmatecheeseanditsuseintheproductionofculinaryproductsintheconditionsofimportsubstitution AT magasheva peculiaritiesofdryadyghmatecheeseanditsuseintheproductionofculinaryproductsintheconditionsofimportsubstitution |