Affiliation:
1. Shakarim University of Semey
2. Alikhan Bokeikhan University
Abstract
The article presents a theoretical analysis of scientific research aimed at developing technologies for functional dairy products using collagen or collagen-containing products. The relevance of this research is confirmed by the growing interest in functional foods that contribute to health improvement and disease prevention. Collagen, as an innovative ingredient, has the ability to improve the texture, consistency, and biological value of dairy products. Based on experimental studies, the microstructure of the obtained dry collagen-containing concentrate was determined. Calculations revealed that the average pore size of the dry collagen-containing concentrate is 12,5 µm, which affects the moisture-retaining capacity of the cottage cheese product. It was found that with the increase in the dose of the added dry collagen-containing concentrate (from 1% to 13%), the moisture-retaining capacity of the low-fat cottage cheese product increases. A scoring scale was developed to evaluate the consistency of the low-fat cottage cheese product. The highest score was noted in the low-fat cottage cheese product containing 1% to 5% dry collagen-containing concentrate. As a result of the research, the optimal dose of the dry collagen-containing concentrate (5%) was established for the development of the recipe and technology of the cottage cheese product.