Open Access
Table 1.
The recipes of smoked-boiled ham with the addition of native milk whey according to the experimental options (per 100 kg of unsalted raw materials)
| Food and raw materials | Experimental variants | ||||
|---|---|---|---|---|---|
| Smoked-boiled ham without milk whey (control) | Smoked-boiled ham with 5% milk whey | Smoked-boiled ham with 10% milk | Smoked-boiled ham with 15% milk | Smoked-boiled ham with 20% | |
| Raw material, kg/100 kg | |||||
| Smoked-boiled chicken ham | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 |
| Total | 100.00 | 100.00 | 100.00 | 100.00 | 100.00 |
| Spices and material, kg/100 kg of raw material | |||||
| nitrite-curing mix | 2.50 | 2.50 | 2.50 | 2.50 | 2.50 |
| flavoring additive “Roasted chicken” | 0.20 | 0.20 | 0.20 | 0.20 | 0.20 |
| ground black pepper | 0.10 | 0.10 | 0.10 | 0.10 | 0.10 |
| phosphate | 0.30 | 0.30 | 0.30 | 0.30 | 0.30 |
| Milk whey | - | 5.00 | 10.00 | 15.00 | 20.00 |
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