atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"atu-228Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПОЛУЧЕНИЕ СЫРА БРЫНЗЫ С МОРКОВЬЮOBTAINING CHEESE BRYNZA WITH CARROTАбдижаппароваБ. Т.AbdizhapparovaB. .bahyt_04@mail.ruХанжаровН. С.KhanzharovN. .noemail@neicon.ruОрымбетоваГ. Э.OrymbetovaG. .noemail@neicon.ruХамитоваБ. М.KhamitovaB. .noemail@neicon.ruЮжно-Казахстанский государственный университет им.М.АуэзоваРоссияM.Auezov South-Kazakhstan State UniversityRussian Federation201920012021044148Copyright © Абдижаппарова Б.Т., Ханжаров Н.С., Орымбетова Г.Э., Хамитова Б.М., 20212021Абдижаппарова Б.Т., Ханжаров Н.С., Орымбетова Г.Э., Хамитова Б.М.Abdizhapparova B..., Khanzharov N..., Orymbetova G..., Khamitova B...Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/228

Статья посвящена проблеме расширения ассортимента рассольных сыров с пониженной калорийностью. Решение проблемы предложено путем разработки технологии сыра брынзы с овощными наполнителями.Разработана рецептура и технология сыра брынзы с морковью с оптимальным соотношением 90:10. Получены опытные образцы брынзы с овощным наполнителем. Установлено оптимальное соотношение брынзы и моркови. Определены физико-химические и органолептические показатели изготовленных образцов сыра. С помощью растрового электронного микроскопа определен элементный состав полученных образцов брынзы.

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.

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The authors declare that there are no conflicts of interest present.