Affiliation:
1. Volgograd State Technical University
Abstract
In the сurrent conditions the cheese industry development is determining by perspective trends: medical and social – expansion the products range with dietary properties and reduced a calorie content, technological – mastering а new moulding methods for the production of complex and combined cheese products, economic – reduction of a milk consumption rates due to involvement secondary raw materials, ecological – minimizing the carbon footprint of cheese factories by reducing whey’s discharges. The patented method for producing the combined soft cheese product offers a set of resource-saving technological solutions for introducing into the cheese head an agarised jelly "filling" based on return salty whey with the spicy plant components addition. The original mold design forms a through hole in the center of the cheese head and provides the cheese part to the "filling" in а ratio as 4 : 1. The proposed method of the using salty sub-raw whey in soft cheese’s production is justified from the point of view the adequacy level its macro- and micronutrient composition to physiological requirements in food nutrients and energy. The new cheese product with a jelly "filling" contains 14.5% protein and 15.3% fat, that makes up for 17% of the requirements for adult. The product has a reduced calorie content to 208 kcal with a significant 28% energy contribution by the protein component, that gives it dietary properties. The cheese product’s provision by essential amino acids reaches 90% of the requirement in phenylalanine and tyrosine, 87% in lysine, 74% in isoleucine and leucine. The fatty acid profile is characterized by favorable a relative content values of linolenic and oleic acids. Low-molecular volatile fatty acids form the taste and aroma of cheese product without ripening. Its vitamin composition has functional availability for vitamins A - 40%, K - 31%, group B and PP - 15-20% of the requirement. The technological solutions for making of the cheese product with the "filling" maintain a functionality its nutrient profile, contribute to saving up to 20% of milk and increase the environmental friendliness of production.
Publisher
FSBEI HE Voronezh State University of Engineering Technologies
Subject
General Agricultural and Biological Sciences
Reference20 articles.
1. Baturin A.K., Martinchik A.N., Kambarov A.O. The transit of Russian nation nutrition at the turn of the 20th and 21st centuries. Problems of nutrition. 2020. no. 4. pp. 60–70. doi:10.24411/0042–8833–2020–10042 (in Russian).
2. Delitskaya I.N., Mordvinova V.A., Sviridenko G.M. A new trend in cheese making: semi-solid cheeses with reduced calorie content. Milk processing. 2018. no. 10. pp. 52–53. (in Russian).
3. Derkanosova A.A., Kurchaeva E.E., Vostroilov A.V., Bazhenova E.V. et al. Scientific approaches to the application of red-and-white cows milk in the production of combined composition soft cheeses. Proceedings of VSUET. 2021. vol. 83. no. 1. pp. 146–154. doi:10.20914/2310–1202–2021–1–146–154 (in Russian).
4. Mordvinova V.A., Ostrouhova I.L., Ostrouhov D.V., Il'ina S.G. Special issues of the fermented cheese production. Cheese and butter making. 2019. no. 1. pp. 18–20. (in Russian).
5. Volkova T.A. By-Product dairy raw materials – a resource for the production of cheese and butter products. Dairy industry. 2021. no. 5. pp. 35–37. doi: 10.31515/1019–8946–2021–05–35–37 (in Russian).