Ways of integrating milk proteins into recipes of semi-smoked sausages

The use of dairy products in the recipes sausage allows to significantly improve nutritional, consumer and structural-mechanical properties finished products. There are several technological ways add additional milk proteins products, particular semi-smoked sausages. introduction these components is possible by adding protein form dry or mixtures, using ready-made (cheese cheese products), as well making protein-fat based on components, which can also be used fillers for Protein a very important component milk, it largely determines its nutritional value suitability processing. Cow's contains average about 3–4 % protein, this sum two main fractions, i.e. casein whey proteins, make up 80 20 nitrogenous compounds, respectively. mentioned fractions differ their physical chemical properties, basis production various preparations. Among them, containing almost exclusively (casein caseinates), (concentrates isolates proteins) complexes (co-precipitates distinguished. functional high indicators moisture retention capacity, emulsion stability emulsifying capacity should noted. cheeses you expand assortment organoleptic In results work, options sausages described: components; rennet cheeses; developed analogues) physico-chemical were studied rational composition was determined.