Articles

Quality Research and Development of the Polycomponent Cottage Cheese Product

Authors:

Gorlov I.F., Slozhenkina M.I., Serova O.P., Kazarinskaya A.O.

Abstract:

The article presents the curd product formulation, including curd, flaxseed oil, gooseberry jam, corn starch. Researchers used casein as an emulsion. Authors considered the technology of curd production: they normalized milk to fat content, pasteurized, cooled, introduced ferment from microorganisms, calcium chloride, rennet enzyme; then they cut the clot into cubes; poured curd whey; placed cubes in bags for self-pressing. Researchers added flexseed oil, gooseberry jam and hydrated corn starch; then mixed it and subjected to homogenization to obtain a stable emulsion with the help of rotary and pulsation machine RPA 0,8-55-3,0-UZ. To give the curd product aggregate stability they used surfactant-emulsion of animal origin casein. The qualitative curd product characteristics obtained during the storage made it possible to establish that after 96 hours after production the product consistency became liquid, an acidic taste appeared; the acidity increased. All studied microbiological indicators met the requirements of The Technical Regulations of the Customs Union TR CU 033/2013 “On the Milk and Dairy Products Safety”. According to the research results, authors established regulated indicators: the curd product shelf life -not more than 72 hours, the storage temperature - from 0 to +4 °C.

Keywords:

curd product; flaxseed oil; polyunsaturated fatty acids; thickening agents; emulsion