A promising direction in the field of healthy nutri-tion is the development of receipts and technolo-gies for new products based on seaweed and pick-led cheeses, characterized by high content of func-tionally important components. The object of the study was seaweed varieties of Far Eastern and the cheese of soft and hard varieties - solid "Bryn-za" with fat mass fraction of 40 %, manufactured by JVC "Breeding Plant „Tayozhny‟" in Krasnoyarsk Region (State Standard P 53421-2009); soft "Bryn-za" with fat mass fraction of 40 %, manufactured at ACC "Novoselovsky milk" in Krasnoyarsk Region. The study presents the receipts, technology of seaweed salad and pickled hard and soft varieties of cheese, organoleptic and microbiological indica-tors of the quality of the resulting product. Sanitary and hygienic assessment of salad was carried out using indicators QMAFAnM, CGBK, the mainte-nance of conditionally pathogenic microorganisms: S. aureus, B. cereus, pathogenic bacteria of the sort Salmonella and microorganisms of damage - mold mushrooms and yeast. As experimental sam-pling a firm grade of cheese brine - brynza (sample № 1) was used, in the following concentrations: 10, 20, 30 % to the mass of 100 g of seaweed. As the second experimental sampling a soft grade of cheese the brine - brynza (sample № 2) was used in the concentration 10, 20, 30 % to the mass of 100 g of seaweed. The dosage of brine cheese providing the best organoleptic indicators of salad is established: for firm cheese - 20 %, for soft cheese - 10 %. Received salads from seaweed and brine cheeses (brynza) are natural safe prod-ucts, conforming to the requirements of Technical regulations of the Customs Union for the safety of foodstuff, possessing high consumer properties.
seaweed, lettuce, cheese, brynza, receipt, technology, performance, safety, quality
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