Chemical Characteristics of the Analogue of Cheeses with Additional Vegetable Fats and Dairy Protein

Abstract

The chemical characteristics of the cheese analogue, which is produced with the addition of vegetable fats and milk proteins, were investigated. The proven fat content in the cheese analogue is 41,39%, which indicates that it is a full-fat product. The average content of total proteins was 6,96% (lower than the usual range for cheese analogues – 11,60% to 14,40%), which can be explained by selecting raw materials and production technology. The mean pH value is slightly lower (4,85) compared to the data of other authors (4,7 to 5,7), and can be attributed to the high content of free fatty acids originating from a mixture of vegetable fats. The NaCl content was 4,19%. The ash content was slightly higher (5,24%) than the results of other authors (4,36%).

U radu su ispitivane hemijske karakteristike analoga sira, koji se proizvodi sa dodatkom biljnih masti i mlečnih proteina. Dokazani sadržaj masti u analogu sira je 41,39%, što ukazuje da je to punomasni proizvod. Prosečan sadržaj ukupnih proteina je bio 6,96% (niže od uobičajenog opsega za analoge sireva - 11,60% do 14,40%), što se može objasniti odabirom sirovine i tehnologijom proizvodnje. Srednja vrednost pH je nešto niža (4,85) u odnosu na podatke drugih autora (4,7 do 5,7), i može se pripisati visokom sadržaju slobodnih masnih kiselina poreklom od mešavine biljnih masti. Sadržaj NaCl je bio 4,19%. Sadržaj pepela je bio nešto viši u (5,24%) u odnosu na rezultate drugih autora (4,36%).