scholarly journals Improvement of cottage cheese technology

Author(s):  
A. A. Zhenisbekova ◽  
M. K. Tulepova ◽  
F. T. Dikhanbaeva ◽  
R. B. Mukhtarkhanova

In recent years, the prospect of improving the technology of cereal cottage cheese using linseed oil has been widely used to improve and maintain their quality, increase the biological and nutritional value of the finished product, and increase the shelf life. In the course of the work, the number of components of the cottage cheese with the addition of linseed oil was selected, a technological scheme was developed. Physicochemical and microbiological changes were investigated, and the energy value of the resulting product was calculated. (per 100 g of product: 774kj/178 kcal: fats 10.42 g (52%); protein 18 g (40%); carbohydrates 3.3 g (8%)).

2021 ◽  
Vol 285 ◽  
pp. 05003
Author(s):  
Alma Shunekeyeva ◽  
Mariam Alimardanova ◽  
Alexander Majorov

The primary aim of this paper is to explore the nutritional value of fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour from kumarshik, fruit and berry filler: irga, black chokeberry, and black currant. This study’s specific objectives were to determine organoleptic and safety indicators and study the shelf life of finished fermented milk drinks from goat milk with various fillers. A detailed technological scheme for the production of fermented milk drinks was drawn up. In the study, the rational formulation of fermented milk drinks was determined using the “Search for solutions” program MS Excel.


Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.


1985 ◽  
Vol 48 (11) ◽  
pp. 932-938 ◽  
Author(s):  
LISA M. TOCHMAN ◽  
CHARLES M. STINE ◽  
BRUCE R. HARTE

Small-curd cottage cheese was packaged in polystyrene tubs and subjected to heat treatments of 37–82.2°C using .5 and 2.8 kw microwave sources. Cottage cheese was also packed in flexible pouches (laminate structure of ethylene vinyl acetate/polyvinylidene chloride/ethylene vinyl acetate - EVA/PVDC/EVA) and polyethylene tubs and subjected to heat treatments of 37.0 – 82.2°C. Moisture content, syneresis, microbial population, pH and sensory properties were monitored until samples were considered no longer acceptable. The shelf life of samples ranged from 7 to 42 d. Optimum quality was observed when the packaged cheese was heated to 48.8°C using the low power source. Cheese packed in the flexible pouches had the longest shelf life.


2019 ◽  
Vol 56 (3) ◽  
pp. 1184-1191 ◽  
Author(s):  
Kinga Dziadek ◽  
Aneta Kopeć ◽  
Tomasz Dróżdż ◽  
Paweł Kiełbasa ◽  
Marek Ostafin ◽  
...  

2013 ◽  
Vol 46 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Pedro L Castro ◽  
María J Caballero ◽  
Rafael Ginés ◽  
Juan C Penedo ◽  
Daniel Montero ◽  
...  

2020 ◽  
Vol 200 (2) ◽  
pp. 460-485
Author(s):  
A. P. Yarochkin ◽  
G. N. Timchishina ◽  
V. N. Akulin ◽  
A. N. Bashtovoy ◽  
S. P. Kasyanov ◽  
...  

Main technological and chemical characteristics of small-sized shrimps Pandalus borealis, P. goniurus and krill Euphausia superba are presented. The main processes of this kind of shrimp processing are described, with usage of its own complex of proteinases to produce autoproteolysis products. Lysates of these shrimps have high nutritional value comparable with the value of low-fat cottage cheese, though the shrimp lysate protein is a completely animal protein similar to beef one. As a source of low-fat protein, the shrimp lysates belong to the category of specialized and functional food and food ingredients; they also can de considered as the source of omega-3 fatty acids and astaxanthin. Volatile components of the shrimp lysates contain 30 compounds responsible for taste and aroma properties of crabs and shrimps, as thiran, methylthiran, dimethyldisulfide, thioacetic acid, 2-mercaptopropanoic acid, etc. Safety of shrimps and their lysates is provided by low content of organochlorine compounds, radionuclides, toxic elements and low values of microbiological parameters, below of the maximum permissible levels. The shrimp lysates are suitable for using in manufacture of emulsion and pasty products with high commodity properties, classified as gastronomic products with high taste and nutritional value.


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