Ecological problems related to the safe processing of dairy raw materials and whey

Buyanova, I.V.; Kurbanova, Marina; Ostroumov, L. A.; Kalugina, Olesya

doi:10.1051/e3sconf/202128402016

Cited by 3 publications

(1 citation statement)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The popularity of cheeses is due to the high biological value, good digestibility. First of all, a high content of easily digestible proteins, milk fat, calcium, essential amino acids and a wide range of trace elements, vitamins, combined with high taste [12,[13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Biological usefulness of raw milk as a factor in obtaining high-quality cheeses

Buyanova,

Shrainer

2023

BIO Web Conf.

Self Cite

View full text Add to dashboard Cite

Health saving is the main state program and a priority direction of scientific centers in Russia and Kuzbass. Cheese is a unique product representing a concentrate of milk fat and protein of high biological value. In cheesemaking, one of the key issues is the cheese suitability of milk. An analysis of the state of the issue made it possible to identify the purpose of scientific research: to study the technological aspects of obtaining raw milk and to establish ways to improve the properties for potential use in the cheese industry. To achieve this goal, the following tasks were solved: to study the features of the chemical composition, biological usefulness of raw milk in the conditions of the raw material base of the Tomsk region; highlight the main criteria that control the quality of cheeses, overcoming seasonality in obtaining raw materials. The results indicate a greater stability of casein in milk in spring and summer, which will affect the decrease in the rate of its coagulation during rennet coagulation. It was found that summer and winter milk was better in terms of technological properties than in other periods of the year. The properties of milk as a medium for the development of lactic acid bacteria change significantly over the seasons and depending on zootechnical factors. Trace elements are contained in the optimal ratio, and will promote the growth of lactic acid microorganisms of the starter, which will lead to a reduction in the ripening time of the cheese. Milk had high lactose values. It is shown that in the summer period lactose is slowly fermented during the ripening of cheeses and a significant amount of 0.23% lactic acid is formed. The content of citrates in milk was determined, which determine the rate of formation of carbon dioxide by aroma-forming microorganisms Lc. diacetylactis for cheese patterning.

show abstract