PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE

Abstract

Currently, cottage cheese is one of the leading dairy products for infants’ nutrition. Today, the urgent task is to expand the range of sour-milk products by developing a technology for cottage cheese production with the addition of a fruit filler. The object of research is cottage cheese for the diet of children over six months. The cottage cheese is produced from whole milk subjected to high-temperature treatment with the use of starter microorganisms and with the addition of fruit filler “Banana”. The children’s curd recipe developed by the authors included the following raw materials and components: milk with the mass fraction of fat 3.4 %, skim milk with the mass fraction of fat 0.05 %, direct injection starter Flora C-170, fruit filler “Banana”. Production technology included the following stages: receiving and preparing raw materials, normalization of milk, homogenization, pasteurization and cooling of the normalized mixture, fermentation, ultrafiltration of curd clot, cooling and ripening of the product. The authors conducted laboratory studies of cottage cheese to assess the quality and safety of the resulting product. The products meet the requirements of GOST 32927-2014 for organoleptic indicators: taste and smell, appearance and consistency, colour. The products also meet the needs of the Technical Regulations of the Customs Union (TR CU) 033/2013 “On safety of milk and dairy products” in terms of microbiological and antibiotic content.