GROUNDS FOR PROMOTION OF SHELF LIFE OF THE "MOZZARELLA" CHEESE BY USE OF A NIZIN PREPARATION

Authors

  • T. Semko Vinnytsia Institute of Trade and Economics which of Kyiv National University of Trade and Economics, Vinnytsia, Ukraine
  • L. Kolianovska Vinnytsia Institute of Trade and Economics of Kyiv National University of Trade and Economics
  • O. Ivanishcheva Vinnytsia Institute of Trade and Economics which of Kyiv National University of Trade and Economics, Vinnytsia, Ukraine

DOI:

https://doi.org/10.31073/foodresources2018-10-30

Keywords:

milk, soft cheese, shelf life improvement, technology, functional product, low calorie cheese, nicine

Abstract

The paper highlights the issues of the creation of functional food products, namely, soft cheeses of the type «Mozzarella», which are in mass demand with an extended period of implementation. There is a clear trend towards increasing the daily consumption of such products, using them for dining at fast food restaurants, for pizza, sandwiches, salads, etc. This is exactly the healthy and nutritious food that people need. The paper highlights the issues of the creation of functional food products, namely, soft cheeses of the type «Mozzarella», which are in mass demand with an extended period of implementation. There is a clear tendency to increase the daily consumption of such products, use them for dining at fast food restaurants, for pizza, sandwiches, salads, etc. This is exactly the healthy and nutritious food that people need.Proved the importance of adding a package with a cheese mixture of cheese whey, brine and antiseptic (10% solution 2% solution of sodium chloride). According to recommendations on the use of the term storage «Мozzarella» will reach 20 days. 

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References

https://doi.org/10.31073/foodresources2018-10-30

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Published

2018-06-25

How to Cite

Semko, T., Kolianovska, L., & Ivanishcheva, O. (2018). GROUNDS FOR PROMOTION OF SHELF LIFE OF THE "MOZZARELLA" CHEESE BY USE OF A NIZIN PREPARATION. FOOD RESOURCES, 6(10), 243–247. https://doi.org/10.31073/foodresources2018-10-30

Issue

Vol. 6 No. 10 (2018): Food Resources

Section

Слово редактора

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