Annotation:
The main problem: The article is devoted to the mathematical modulation of a complex of
experimental data obtained in the process of experimental studies of processed cheese products,
processed by mathematical methods. The purpose of this study is to establish the type and amount of
the melting salt that promotes the formation of the plastic structure of the processed cheese product.
Objective: The analysis of scientific research in the field of food technologies showed that
mathematical modeling is used in the following areas: clarification of the modes of technological
processes, design of recipes and assessment of the quality of finished products, as well as forecasting
the shelf life of new products when they are put into production. The most relevant in describing the
processes of food production are models of multivariate variance-regression analysis using methods of
mathematical planning of the experiment. The authors carried out mathematical modeling and
established graphical dependencies characterizing the degree of influence of the regulated factors X1
and X2 on the controlled ones that determine the quality and safety of processed cheese products. It is
important that the mathematical analysis of the graphical dependences of the rheological parameters
on the adjustable factors indicates the reliability of the data obtained. It is concluded that an increase in
the melting salt dose leads to an increase in the – limit shear stress, which reflects the nature and state
of the consistency of the processed cheese product. The process of normalization of the controlled
factors by the maximum value was carried out.
Methods: Graphical dependencies were built and regression analysis was performed, the
results of which allow an objective assessment of the degree of influence of the type and dose of the
melting salt on the chemical and organoleptic characteristics of the test products.
Results and their significance: The authors have proven that the optimal efficiency of
transforming the structure of the constituent components of the recipe into a plastic structure of a
processed cheese product that is stable during storage is provided by a combination of adjustable
factors X1 (Solva 85) and X2 (Solva 120) taken in a ratio of 1: 1, with a total amount of 1,2 mas.%. At
the same time, the quality indicators of the experimental products are characterized by the following
values of the controlled factors: У1 – 1280 Pa; У2 – 9 points, У3 – 9,301 (2,0-2,2
Year of release:
2024
Number of the journal:
3(95)