Our website uses cookies. By continuing to use this site, you agree to our use of cookies in accordance with this notice and the Terms of Use.
Journals KemSU
Scientific journal "Bulletin of KemSU. Series: Humanities and Social Sciences Scientific journal "Bulletin of KemSU. Series: Political, Sociological and Economic sciences Scientific journal "Bulletin of KemSU. Series: Biological, Engineering and Earth Sciences SibScript (until February 17, 2023 – Bulletin of KemSU Strategizing: Theory and Practice Foods and Raw Materials Virtual Communication and Social Networks Food Processing: Techniques and Technology Dairy industry Cheese- and buttermaking Science Evolution
Submit manuscript
Cheese- and buttermaking
UDC 63

BIOTECHNOLOGY OF PRODUCTION OF SOFT CHEESES FROM A MIXTURE OF COW’S AND GOAT’S MILK WITH FUNCTIONAL INGREDIENTS Biotechnology of production of soft cheeses from a mixture of cow’s and goat’s milk with functional ingredients

Published in Cheese- and buttermaking · Issue 4 · Pages 40–43 · Rubric: Original article
DOI: https://doi.org/10.21603/2073-4018-2023-4-1
Received: 04.09.2023 Accepted: 01.11.2023 Published: 06.12.2023 Language of publication: RUS
Authors
NA
Natalya Gavrilova
ORCID
NI
Nina Dunchenko
ORCID SPIN
ABSTRACT
The aim of this research is to develop a biotechnology of soft cheeses with func-tional ingredients based on a mixture of cow’s and goat’s milk taken in a ratio of 60:40, subjected to acoustic cavitation at 75 kHz and an exposure time of 17 min. To achieve the research aim, the tasks of selecting and determining the number of functional ingredients, determining the technological parameters of the production of soft cheeses with their use were solved. As a result, the biotechnology of two types of soft cheeses «Dieticheskij» and «Funkcionalnyj» has been developed. In the biotechnology of soft cheese «Dieticheskij», a complex preparation «Bivestin-lacto» containing cultures of probiotics Bifidobacterium longum MS-42, Lactoba-cillus plantarum 8PA-3 and dietary fiber «Citri-Fi» of medium grinding was used as a functional ingredient. Soft cheese «Funkcionalnyj» is enriched with a biocomponent containing probiotic cultures of Lactobacillus acidophilus La-5, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium lactis, Streptococcus thermophilus, as well as «Selexen» – a source of selenium, «Curcumin» in micellar form and dietary fiber «Citri-Fi». Their organoleptic, chemical, microbiological parameters, as well as nutritional, energy value and shelf life have been determined.
KEYWORDS
soft cheese, cow’s milk, goat’s milk, functional ingredients
Text References
Text
Text (PDF)
Read Download

1. Belyakova, T. Kompleksnyy podhod k funkcional'nym produktam / T. Belyakova, D. Pechurkina // Molochnaya promyshlennost'. 2019. № 10. S. 54.

2. Strategiya povysheniya kachestva pischevoy produkcii v Rossiyskoy Federacii do 2030 goda (Rasporyazhenie Pravitel'stva RF ot 29.06.2016. № 1364-r).

3. Metodicheskie rekomendacii MR 2.3.1.1915-04. Rekomenduemye urovni potrebleniya pischevyh i biologicheski aktivnyh veschestv: metodicheskie rekomendacii. - M.: Federal'nyy centr gossanepidnadzora Minzdrava Rossii, 2004. - 46 s.

4. Prognoz nauchno-tehnologicheskogo razvitiya Rossiyskoy Federacii na period do 2030 goda (utv. Pravitel'stvom RF 3.01.2014 g.). - M., 2014. - 72 s.

5. Kochetkova, A. A. Monitoring mezhdunarodnyh, mezhgosudarstvennyh i nacional'nyh dokumentov v sfere tehnicheskogo regulirovaniya kachestva i bezopasnosti specializirovannyh pischevyh produktov / A. A. Kochetkova [i dr.] // Pischevaya promyshlennost'. 2017. № 12. S. 30-34.

PDF Text JATS XML
The contact persons
Alexander Prosekov
Editor-in-Chief
Alexander Prosekov
8630
downloads
Indexing information will be added later
© КемГУ, 1997–2025
Agreement Personal data protection and processing policy Support Powered by Editorum, 2026 Instructions
Login or Create
* Forgot your password?