title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ²Ð¾ÑÐ¾Ð¶Ð½ÑÑ ÑÑÑÐ¾Ð² Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¼Ð¸ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of the recipe and technology of cottage cheeses with plant additives
Creators: name: ÐÑÐ¸Ð¼Ð¾ÑÐºÐ¸Ð½Ð°, ÐÐ½Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2020
Subjects: ÑÐ²Ð¾ÑÐ¾Ð³
ÑÐ²Ð¾ÑÐ¾Ð¶Ð½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
ÑÐ²Ð¾ÑÐ¾Ð¶Ð½ÑÐµ ÑÑÑÑ
Ð·Ð°ÐºÐ²Ð°ÑÐºÐ¸
Ð½ÑÑ
ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
curd
cottage cheeses
cottage cheese products
leavens
chickpea
plant additives

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description: The relevance of the development of cottage cheeses with plant additives is disclosed in the work, the features of the technological process for the production of cottage cheeses are described, their types are considered, as well as additives that are used to enrich cheeses and give them certain properties. The substances responsible for the taste and aroma of cottage cheeses, as well as the leavens used to prepare the latter, are considered. The properties and characteristics of chickpea, used as the main plant additive in the composition of cottage cheese, are described in detail. In the course of the work, studies were carried out on the physicochemical parameters of three different leavens, curd and cottage cheeses. Based on the studies, it was possible to establish which leaven is the most suitable for the preparation of cottage cheese. Various plant additives were added to the latter. Cottage cheese recipes have been developed. An organoleptic evaluation of finished products was also carried out, calculated on nutritional and energy value.