PECULIARITIES OF LIPOLITICAL PROCESSES IN CHEESE WITH REDUCED SALT CONTENT

Abstract

Brynza is a pickled cheese that is traditionally made in the mountainous regions of Ivano- Frankivsk, Lviv, Zakarpattia and Chernivtsi regions. According to traditional technology, cheese should contain from 4 to 7% salt. In order for this type of cheese to be consumed by absolutely all groups of the population, including children and the elderly, we have improved the technology of making this delicious product by reducing the salt content and partially replacing salt with potassium chloride. The article presents the results of research of sheep’s cheese, cow’s milk and their mixture in a ratio of 1:1, which is made with partial replacement of salt with potassium chloride. Made 3 samples of each type of cheese, in which: K – control sample using sodium chloride; D1 – cheese, made with 20% replacement of sodium chloride with potassium chloride; D2 – cheese made with 30% replacement of sodium chloride with potassium chloride. A higher percentage of salt substitution is impossible due to the unpleasant iodine taste, which spoils the quality of cheese and does not meet the requirements of current regulations on organoleptic characteristics. The course of lipolytic processes in brynza from sheep’s and cow’s milk and their mixture in a ratio of 1:1 with partial replacement of salt with potassium chloride was studied. It is established that partial replacement of table salt has a positive effect on the cleavage of some free fatty acids. There are also intergroup differences in the course of lipolytic processes in different types of cheese: there is a tendency to a higher content of unsaturated fatty acids in samples with 30% replacement of sodium chloride with potassium chloride. There are no significant intergroup differences in the composition of free fatty acids and the sum of saturated and unsaturated free fatty acids. Comparing the results of studies of sheep’s and cow’s milk cheese with combined milk cheese, it was found that the amount of free saturated fatty acids is the lowest in the samples of mixed milk cheese. As for the amount of unsaturated fatty acids, the highest level was in the cheese from the combined milk, and the lowest – in the cheese from sheep and cow’s milk.