THE INFLUENCE OF SMOKING MODES ON COLOR FORMATIONSAUSAGE PROCESSED CHEESES
Journal: CHEESE- AND BUTTERMAKING
№ 4
, 2023
Rubrics: ORIGINAL ARTICLE
Authors:
1.
All-Russian Scientific Research Institute of Butter and Cheese Production, Branch of Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
2.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
3.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
Type:
Article
Pages:
from 30
to 33
Status:
Published
Received:
04.09.2023
Accepted:
01.11.2023
Published:
06.12.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
hot smoking, processed cheese, sausage cheese, milk fat substitute, smoking temperature, smoking modes, color, appearance
Abstract (English):
The research established the effect of temperature and smoking time on the color of dairy products with a milk fat substitute, i.e., cheese sausages. It resulted in a color matrix that determines the relationship between the smoking mode and the dynamics of the color spectrum. The article introduces a gradient model of color changes that makes it possible to program the surface color of the finished product in accordance with consumer preferences
The research established the effect of temperature and smoking time on the color of dairy products with a milk fat substitute, i.e., cheese sausages. It resulted in a color matrix that determines the relationship between the smoking mode and the dynamics of the color spectrum. The article introduces a gradient model of color changes that makes it possible to program the surface color of the finished product in accordance with consumer preferences
Keywords:
hot smoking, processed cheese, sausage cheese, milk fat substitute, smoking temperature, smoking modes, color, appearance
hot smoking, processed cheese, sausage cheese, milk fat substitute, smoking temperature, smoking modes, color, appearance
1. Onosovskaya, N. N. Sozdanie bazy standartov syrodeliya / N. N. Onosovskaya, V. A. Mordvinova // Sbornik nauchnyh trudov k 75-letiyu so dnya osnovaniya VNIIMS. - Uglich, VNIIMS - filial FGBNU «FNC pischevyh sistem im. V.M. Gorbatova» RAN, 2019. - S. 19-22.
2. Riha, W. E. Evaluation of Color in Smoked Cheese by Sensory and Objective Methods / W. E. Riha, W. L. Wendorff // Journal of Dairy Science, 1993. V. 76(6). P. 1491-1497.
3. Kurko, V. I. Himiya kopcheniya / V.I. Kurko. - M.: Pischevaya promyshlennost', 1969. - 318 s.
