OBTAINING CHEESE BRYNZA WITH CARROT

The article is devoted to the problem of expanding of assortment of brine cheeses with low caloric content. The solution of the problem is proposed by developing a technology of cheese brynza with vegetable fillers. A recipe and technology for cheese brynza with carrot was developedwith optimal ratio of 90:10. Experimental samples of cheese brynza with the vegetable filler were obtained. Physical and chemical and sensory indicators of the prepared cheese samples are determined. By means of scanning electronic microscope an elemental composition of obtained samples of brynza is determined.

brynza, carrot, technology, filler, cheese, brine, milk, брынза, сәбіз, технология, толтырғыш, ірімшік, құрамы, тұздық, сүт, брынза, морковь, технология, наполнитель, сыр, состав, рассольный, молоко

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