TECHNOLOGY OF SULUGUNI CHEESE WITH FLAX SEEDS

Abstract

The article presents the developed technology for the production of suluguni cheese with the addition of flax seeds (Linum usitatissimum L.). The paper examines the features of the production of functional suluguni cheese with the addition of flax seeds. It was determined that the addition of flax seeds allows to increase the nutritional value of the traditional product by enriching it with omega-3 polyunsaturated fatty acids, antioxidants, dietary fiber and lignans. The main stages of the technological process are described with a detailed indication of temperature regimes, duration of operations and acidity level at key stages.A description of the organoleptic properties of the finished product is provided: dense, elastic consistency with characteristic delamination and a pleasant nutty flavor. The influence of two methods of preliminary humid-thermal treatment of flax seeds – holding in saturated steam at a temperature of 100 °C for 10 minutes and soaking in water at 85 °C for 20 minutes – on the technological process and organoleptic characteristics of the finished product was studied. It was found that steam treatment is more appropriate for industrial production, as it ensures microbiological safety, uniform distribution of seeds in the cheese mass and reduces the risk of excessive mucus formation. The proposed modification of the technology not only preserves the characteristic organoleptic properties of suluguni cheese, but also increases its nutritional value and biological efficiency due to the content of omega-3 fatty acids, fiber and antioxidants of flax seeds. The advantages of using functional ingredients in traditional products as a direction for the development of healthy nutrition are outlined. The work can be useful for both craft and industrial cheese-making enterprises that seek to expand their range by creating health-promoting cheeses based on traditional recipes and physiologically functional ingredients.