Production of soft cheese based on goat’s milk with a new type of protein concentrate
I. F. Gorlov,
M. I. Slozhenkina,
V. V. Kryuchkova,
N. A. Tkachenkova,
E. S. Vorontsova,
D. A. Potseluev,
A. A. Slozhenkina https://doi.org/10.32786/2071-9485-2023-03-24
Abstract
Introduction. The use of high-quality dairy raw materials is of the utmost importance in the production of healthy food products. The modern aspiration of the population to the right way of life stimulates manufacturers to expand the range of products that meet the principles of nutrition in this direction. Goat's milk has a unique composition, high nutritional value, easy digestibility and hypoallergenicity, thanks to which it is in high demand among people who monitor their nutrition. The goal Development of technology for the production of cheeses with different contents in the recipe of protein concentrate, quality assessment of manufactured samples, analysis of obtained data.
Materials and methods. The production of samples of researched cheeses was carried out in laboratory conditions with exact observance of the conditions of all stages of technology. Standard approved methods were used to study and evaluate chemical and organoleptic indicators.
Results and conclusion. As a result of the experiment, 4 samples of goat cheese were produced, one of which was a control one, and the others with a protein concentrate content in the recipe in the amount of 1, 2.5, 5% of the total weight of the product. The optimal content of the filler was found experimentally, the quality indicators of the samples were evaluated and substantiated.
Supporting agencies: The work was carried out under the grant of the Russian National Science Foundation No. 22-16-00041, GNU NIIMMP
About the Authors
I. F. Gorlov
Volga Research Institute of Production and Processing of Meat and Dairy Products;
Volgograd State Technical University
Russian Federation
Russian Federation
Gorlov Ivan Fedorovich, Doctor of Agricultural Sciences, Academician of the Russian Academy of Sciences, Head of the Department "Technology of Food Production", Scientific director
Russia, 400131, Volgograd, Rokossovsky str., 6
tel.: (8442)39-10-48; 39-11-01; 37-38-09
28 V. I. Lenin Ave., Volgograd, 400005, Russian Federation
M. I. Slozhenkina
Volga Research Institute of Production and Processing of Meat and Dairy Products;
Volgograd State Technical University
Russian Federation
Russian Federation
Slozhenkina Marina Ivanovna, Corresponding Member of the Russian Academy of Sciences, Doctor of Biological Sciences, Professor, Director
Russia, 400131, Volgograd, Rokossovsky str., 6
tel.: (8442) 39-10-48; 39-11-01; 37- 38- 09
28 V. I. Lenin Ave., Volgograd, 400005, Russian Federation
V. V. Kryuchkova
Volga Research Institute of Meat and Dairy Products Production and Processing
Russian Federation
Russian Federation
Kryuchkova Vera Vasilyevna, Doctor of Technical Sciences, Professor, Chief Researcher
Russia, 400131, Volgograd, Rokossovsky str., 6
tel.: (8442)39-10-48; 39-11-01; 37-38-09
N. A. Tkachenkova
Volga Research Institute for the Production and Processing of Meat and Dairy Products
Russian Federation
Russian Federation
Tkachenkova Natalia Andreevna, Researcher
Rokossovsky str., 6, Volgograd, 400131
tel.: (8442)39-10-48; 39-11-01; 37-38-09
E. S. Vorontsova
Volgograd State Agrarian University
Russian Federation
Russian Federation
Vorontsova Elena Sergeevna, Candidate of Biological Sciences, Senior Researcher
Russia, 400002, Volgograd, Universitetskiy Ave., 26
D. A. Potseluev
Volgograd State Technical University
Russian Federation
Russian Federation
Potseluev Dmitry Aleksandrovich, Master's Student of the Department of Food Production Technologies
28 V. I. Lenin Ave., Volgograd, 400005, Russian Federation
A. A. Slozhenkina
National Research University "Higher School of Economics"
Russian Federation
Russian Federation
Slozhenkina Alexandra Alekseevna, Master's student
11 Pokrovsky Boulevard, Moscow, 109028, Russian Federation
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Review
For citations:
Gorlov I.F., Slozhenkina M.I., Kryuchkova V.V., Tkachenkova N.A., Vorontsova E.S., Potseluev D.A., Slozhenkina A.A. Production of soft cheese based on goat’s milk with a new type of protein concentrate. Title in english. 2023;(3 (71)):241-250. (In Russ.) https://doi.org/10.32786/2071-9485-2023-03-24
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