Biotechnology of curd product with vegetable origin components

Долматова, О. И.; Зыгалова, Е. И.

doi:10.20914/2310-1202-2018-1-129-132

Cited by 10 publications

(2 citation statements)

References 1 publication

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“…Благодаря большому разнообразию всевозможных комбинаций ингредиентов, возможно создание разнообразных линий продукции, подходящих разным категориям населения. Напитки обеспечивают высокую усвояемость физиологически ценных компонентов [2][3][4][5].…”

Section: Introductionunclassified

Application of starter cultures on milk and milk-containing mixtures

Иванова

Романова

Ilina

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.

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Section: Introductionunclassified

Application of starter cultures on milk and milk-containing mixtures

Иванова

Романова

Ilina

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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“…В связи с тем что потребители все больше заботятся о здоровье, особое внимание уделяется здоровью кишечника. Продукты, содержащие пробиотики и пребиотики, не теряют своей популярности [1][2][3][4].…”

Section: Introductionunclassified

Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

Долматова

Лемешева

Заднепровская

2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The authors proposed a milk-containing product with a substitute for milk fat, produced according to the technology of sour cream using a protective culture in order to prolong the shelf life. The use of protective starter cultures does not require additional equipment or changes in technological parameters. The protective culture is introduced along with the main sourdough and works according to the traditional principle of fermentation, as well as through competitive exclusion, i.e. taking up space and reducing the possibility for the growth of yeast, molds and BGKP. Two developments of a milk-containing product were carried out - the first using a protective culture (experimental sample), the second without using a protective culture (control sample). The products are stored for 40 days at a temperature of 4 ± 2 °C. In the control sample, on day 30, yeast growth, deterioration in organoleptic indices, increase in titratable acidity were observed, on day 40, the product was considered spoiled. In the experimental sample, organoleptic, physicochemical and microbiological parameters during storage were within normal limits. The shelf life of a milk-containing product with a milk fat substitute produced using the technology of sour cream is determined using a protective culture taking into account a safety factor of 30 days. An increase in the shelf life of the latter by 30% was established in comparison with the control sample.

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Optimization of the recipe of enriched processed cheese based on generalized desirability function

Evdokimova

Simonenkova

Evdokimov

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The modern dairy market is overcrowded with processed cheeses with various flavors, but there are not enough antioxidant products on the consumer market. Domestic technologies of the production of new generation food products with specified characteristics, including functional and enriched ones, are being introduced into production very slowly. A functional nutritional mixture with antioxidant properties has been developed in order to enrich processed cheese with biologically active substances and partial replacement of raw milk. In the enriched processed cheese, a part of milk raw material was replaced with a nutritious mixture in the amount of 2, 4 and 6%. Processed cheese “Russian” was chosen as a control one. The requirements have been developed for the organoleptic characteristics of enriched processed cheese, taking into account the nutritional mixture introduced into the recipe. The results of the organoleptic assessment showed that the option with the introduction of 4% nutritional mixture (29.8) scored the highest total points, the option with the introduction of 6% nutritional mixture scored the smallest total points - 24.9, since there was a slight spicy-bitter aftertaste. A qualimetric assessment of organoleptic parameters and chemical composition of three processed cheeses was carried out using the method of generalized desirability function of S. Harrington. Using the interval ranges of the values of the generalized desirability function, it was found that the values of the function for all cheese recipes are in the range “good” (D = 0.63 ... 0.80). It has been foun that the greatest generalized desirability function (Dj) is characteristic of such groups as microelements, general chemical composition, organoleptic characteristics, a smaller Dj group of macroelements and vitamins. Of the three options for processed cheese recipes, the option with the introduction of 4% nutrient mixture has the greatest value in all respects.

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Biotechnology of curd product with vegetable origin components

Cited by 10 publications

References 1 publication

Application of starter cultures on milk and milk-containing mixtures

Application of starter cultures on milk and milk-containing mixtures

Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

Optimization of the recipe of enriched processed cheese based on generalized desirability function

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