DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE-Reference-Cited by-同舟云学术

DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE

Published:2020-06-30 Issue:4 Volume: Page:11-23
ISSN:2311-0651
Container-title:Innovations and Food Safety
language:
Short-container-title:Innov. prodovol. bezop.

Author:

Hetmanets V. N.¹,Lantseva N. N.²

Affiliation:

1. Altai State Agrarian University

2. Novosibirsk State Agrarian University

Abstract

For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product. The results of marketing research and respondents’ answers about the possibility of fortification of food products, in particular dairy products, showed the feasibility of developing recipes for functional cottage cheese. It was established that for its production it is advisable to use cottage cheese obtained by the acid method, since the product has a consistency, moisture content corresponding to GOST 31453–2013 Cottage cheese. Technical conditions Fermentation must be carried out at a temperature of 40 °C, and boiling at 65 °C. Under these conditions, the ripening time will be minimal and the yield of the finished product maximum. Experimentally established the optimal dose of making egg shell powder in cottage cheese with a mass fraction of fat 5 %, corresponding to 0.5 %. The introduction of egg shell powder allows to reduce the acidity of cottage cheese, increase the shelf life of the finished product, and expand the product range.

Publisher

Federal State Educational Institution of Higher Education Novosibirsk State Agrarian University

Subject

Pharmacology (medical)

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