Cottage Cheese Products Research Articles

ASSESSMENT OF TECHNOLOGICAL CHARACTERISTICS OF CONSORTIA OF LACTIC ACID MICROORGANISMS DURING FREEZING IN LIQUID NITROGEN AND STORAGE

The article provides a comparative assessment of the main technological characteristics of consortia of lactic acid microorganisms used to make starter cultures for cottage cheese products, before and after freezing in liquid nitrogen, during storage for 6 months. It was found that when stored for 6 months with a temperature regime of minus (40 ±
 2) ºС and below, the main technologically
 significant characteristics of consortia of lactic acid microorganisms for the manufacture of starter cultures used in the dairy industry are preserved.

Healthy milk snack

Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition.

DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE

For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product. The results of marketing research and respondents’ answers about the possibility of fortification of food products, in particular dairy products, showed the feasibility of developing recipes for functional cottage cheese. It was established that for its production it is advisable to use cottage cheese obtained by the acid method, since the product has a consistency, moisture content corresponding to GOST 31453–2013 Cottage cheese. Technical conditions Fermentation must be carried out at a temperature of 40 °C, and boiling at 65 °C. Under these conditions, the ripening time will be minimal and the yield of the finished product maximum. Experimentally established the optimal dose of making egg shell powder in cottage cheese with a mass fraction of fat 5 %, corresponding to 0.5 %. The introduction of egg shell powder allows to reduce the acidity of cottage cheese, increase the shelf life of the finished product, and expand the product range.

Противодиабетическая активность белков молочной сыворотки

Absract. Introduction. With the advent of membrane filtration technologies, milk whey stopped being a “by-product” of cheese, cottage cheese, and casein production. The combination of various whey-processing technologies, e.g. enzymatic hydrolysis and membrane fractionation, made it possible to obtain concentrates, isolates, and hydrolysates of whey proteins with various biologically active effects. Study objects and methods. The article features research results of Russian and foreign scientific teams in the development of functional antidiabetic ingredients from hydrolyzed proteins of milk and whey. Results and discussion. According to foreign studies, Ile-Pro-Ile (diprotin A) with an IC50 value of 4.7 μM is one of the most effective low molecular mass peptides with an inhibitory potential against DPP-IV. Various studies of trypsin hydrolysis of β-lactoglobulin described the production of IPAVF peptide fragment with the most potent inhibitory activity of DPP-IV (IC50 = 44.7 μM). Other studies featured pepsin-treated lactoglobulin production of fragments LKPTPEGDL and LKPTPEGDLEIL with inhibitory activity DPP-IV IC50 = 45 and 57 μM, respectively. A number of studies described similar fragments obtained by the sequential action of the enzyme preparation Neutrase 0.8 LTM on β-lactoglobulin, followed by pepsin hydrolysis. As for the hydrolysis of α-lactalbumin with pepsin, scientists identified peptides WLAHKALCSEKLDQ, LAHKALCSEKL, and TKCEVFRE. They revealed a high inhibitory potential against DPP-IV (IC50 = 141, 165, and 166 μM, respectively). Tryptic hydrolysates of bovine β-lactoglobulin proved to be able to inhibit DPP-IV in vitro (IC50 of 210 μM). Peptide VAGTWY was the major compound responsible for this effect, displaying an IC50 of 174 μM. In other research, tryptic hydrolysate inhibited DPP-IV with an IC50 value of 1.6 mg/mL, also demonstrating antioxidant and ACE-inhibitory activities. This hydrolysate became source of VAGTWY, the most potent DPP-IV inhibitor (IC50 of 74.9 μM). Conclusion. An analysis of Russian and foreign studies proved that milk protein hydrolysis has a great potential for antidiabetic additives used in the treatment of type II diabetes. This are requires further research in order to define the safety of biologically active peptides.

Extracts of Rhodiola rosea L. and Scutellaria galericulata L. in functional dairy products

Introduction. Modern scientific research into the biochemical composition and medicinal value of plants makes it possible to use them as functional ingredients in food technology. The research objective was to test rose root (Rhodiola rosea L.) and scullcap (Scutellaria galericulata L.) for biologically active substances and their potential use in functional dairy products.
 Study objects and methods. The research featured biologically active substances (BAS) obtained from rose root and scullcap that grow in mountain areas or on rock outcrops along Siberian rivers. The BAS content was determined using high performance liquid chromatography (HPLC). The biologically active substances were screened and identified using HPLC, thin-layer chromatography (TLC), and infra-red identification (IR). The new functional products were based on whey and cottage cheese made from processed whole milk.
 Results and discussion. The analysis of Rhodiola rosea rhizomes and roots showed the following BAS content (mg/g): rosavin – 16.9, salidroside – 14.3, rosin – 5.04, rosarin – 2.01, and methyl gallate – 6.8. The roots of Scutellaria galericulata had the following BAS content (mg/g): scutellarein – 22.27, baicalin – 34.37, baicalein – 16.30, apigenin – 18.80, chrysin – 6.50, luteolin – 5.40, and vogonin – 3.60. Whey served as a basis for a new functional whey drink fortified with BAS isolated from Rhodiola rosea 100 mL of the drink included 50 mL of whey, 20 mL of apple juice, 0.1 mL of rose root concentrate, 3 g of sugar, 0.5 g of apple pectin, 04 g of citric acid, and 30 mL of ionized water. The content of phytochemical elements ranged from 0.11 ± 0.001 to 0.49 ± 0.08 mg/100 g. Cottage cheese served as a basis for another dairy product fortified with BAS obtained from Scutellaria galericulata. The formulation included 81 g of cottage cheese, 10 mL of cherry jam, 9 g of sugar, and 0.025 mL of scullcap concentrate. The content of biologically active substances in the finished product varied from 0.09 ± 0.02 for luteolin to 0.48 ± 0.11 for baicalin. The whey drink fortified with the BAS extracted from Rhodiola rosea and the cottage cheese product fortified with the BAS isolated from Scutellaria galericulata satisfied 40–45% and 55–60% of the reference daily intake for phenolic compounds, respectively. The obtained data made it possible to recommend the new functional foods for commercial production.
 Conclusion. A set of experiments was performed to isolate biologically active substances from Rhodiola rosea and Scutellaria galericulata. The research developed and tested formulations of two new functional products based on whey and cottage cheese.

The Ethiopian dairy sector with focus on traditional butter: A review

Ethiopia is believed to have the largest cattle population in Africa. The total annual milk production from cattle has been estimated at 3.5 billion liters from 11.38 million dairy cows. As a result, cow’s milk is the focus of milk processing in Ethiopia. In Ethiopia, the base of milk processing is fermented milk (Ergo) with no defined starter cultures used to initiate fermentation. The main reasons reported for the use of fermented milk as a base of processing are the small volume of milk produced per day, better shelflife of fermented milk, consumer preference and type of available milk processing materials. The success of dairy development to a large extent depends on market for the product combined with other dairy infrastructure and availability of small-scale processing facilities to manufacture high quality dairy products. In Ethiopia, only 6.6 % of the total milk produced in the country is marketed as liquid milk and the remaining 48.8 % and 44.6 % of produced milk is used for home consumption and processing, respectively. Out of the 44.6 % of milk allocated for household processing, 75 % and 25 % go to butter and Ethiopian cottage cheese production, respectively. Thus, the products could be easily transported to market place, and fetch better prices or returns. The microbiological information on traditional butter is not fully available in Ethiopia. However, the available previous research works conducted in Ethiopia revealed that the microbial count of butter is generally above the acceptable limits set for quality butter. The presence of bacteria in butter reduces the keeping quality of the product and certain bacteria with their associated enzymes and toxins may even survive high temperature and create public health hazards. The potential sources of butter microbial contamination are raw materials, air, water and equipment, which usually occur during processing, packaging and storage of finished product. Therefore, all precautions should be taken to avoid contamination of butter and public health hazards.

Whey centralized processing of as an environmental aspect of regional development

The article presents the practicability of developing the environmental aspect of dairy industry enterprises on the example of Sverdlovsk region. The volume of milk and cottage cheese production at the enterprises of the Sverdlovsk region is presented. The article describes the negative impact of milk processing enterprises on the environment. Statistical data on the percentage of enterprises that process secondary dairy raw materials are provided. The article presents the costs of installing local wastewater treatment plants and the rationality of creating a specialized enterprise for complex processing of whey on the basis of OJSC “Irbit Dairy Plant”. The article describes the value of secondary dairy raw materials that cause the greatest harm to the environment in case of unfair whey utilization, as a raw material for the production of competitive products. The technology for processing whey at a specialized enterprise using membrane methods is presented: nanofiltration — ultrafiltration — reverse osmosis followed by vacuum evaporation and spray drying. The expediency of introducing an ultrafiltration unit with the use ofceramic ultrafiltration element (CUFE) (0.01) ceramic membranes into the line for processing whey at theOJSCIrbit dairy plant is described. The content of the main components of curd whey at all stages of production, as well as the final products, is presented. The parameters of the described processes of whey processing are given.

Development of histological detection methods of cottage cheese falsification

Information falsification of fermented milk products is a consumer fraud using inaccurate or distorted product information. The purpose of falsification is to obtain illegal profits by reducing the production cost as a result of the unauthorized replacement of qualitative biological value of raw materials with less valuable. Most modern methods of falsification, one way or another, are restricted to changes in technology, the use of cheap raw materials and the subsequent bringing of physicochemical indicators to the established requirements of regulatory documents. The production and realization of counterfeit products also contributes to unfair competition in the food market, as a result of which manufacturers of quality goods are at a disadvantage. The purpose of this paper is to develop methods for determining the cottage cheese falsification, in particular, the defining dairy raw materials the product is made of (natural milk or skimmed milk powder). The research result is that the histological method has been developed for the first time. The method is capable of determining the type of milk raw material in the cottage cheese production with high accuracy, and preventing information falsification of this product.

Wpływ produkcji dobowej w wybranych fazach laktacji na skład i cechy serowarskie mleka krów rasy holsztyńsko-fryzyjskiej

It was decided to analyze the daily milk production in selected lactation periods of Holstein-Friesian cows and to determine its impact on the basic milk components as well as parameters determining its cheese-making usefulness. The lactation was divided into six phases considering subsequent days of lactation after calving: 1st phase up to 30 days, II- 31-60, III- 61-100, IV- 101- 200, V- 201-300, VI >300. In each phase, considering daily milk production, two production groups were selected. The study results suggest that the intensity of daily milk secretion has a significant impact on the share of ingredients commonly assessed for cheese-making utility. Increased daily production of milk may favor a higher protein and casein level, however, there is not such a strong correlation with κ-casein concentration. As a result, it may affect the quality and efficiency of cottage cheese production. At the same time, it should be noted that changes in the content of the analyzed milk components were related to the changes in the chloride level, and their share was dependent on the daily milk production (P<0.05). The consequence of this was degradation of important cheese-making features: the reduction of curd amount and the prolongation of coagulation time.

ХАРАКТЕРИСТИКА ФОСФОЛІПІДІВ ЯК ФУНКЦІОНАЛЬНИХ ІНГРЕДІЄНТІВ ДЛЯ СТВОРЕННЯ ХАРЧОВИХ ПРОДУКТІВ ОЗДОРОВЧОГО ПРИЗНАЧЕННЯ

У статті проведено аналіз будови, властивостей та біологічної дії ессенціальних фосфоліпідів. Відзначені основні джерела фосфоліпідів рослинного та тваринного походження. Показано, що за умови регулярного споживання цих речовин з харчовими продуктами можна досягти позитивного впливу на функціонування організму, поліпшити обмін ліпідів. Фосфоліпіди здатні покращити структурно-механічні властивості та термін придатності харчових продуктів завдяки емульгуючій, стабілізуючій та антиоксидантній здатності. Перспективними напрямами використання цих речовин є збагачення хлібобулочних, кондитерських, молочних і м’ясних продуктів, сиркових виробів тощо.

Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet.

The main aim of this study was to identify the dairy sources of energy and 44 nutrients in the average Polish diet. Our research included: carbohydrates, protein, total fat, saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), cholesterol, 18 amino acids, 9 minerals, and 10 vitamins. The analysis was conducted based on the data from the 2016 Household Budget Survey, a representative sample of the Polish population (i.e., 36,886 households). The category of milk and dairy products was divided into three main groups (i.e., milk, cheeses, and yoghurts, milk drinks and other dairy products) and seven sub-groups (i.e., whole milk, reduced fat milk, condensed and powdered milk, ripened and melted cheese, cottage cheese, yoghurts, milk drinks and other dairy products). Milk and dairy products provided 9.1% of the total energy supply. A high share (above 20%) in the supply of nutrients was noted in the case of calcium (54.7%), riboflavin (28.1%), vitamin B12 (26.1%), and phosphorus (24.6%). Supply at the level of 10–20% was observed for protein, SFA, zinc, total fat, cholesterol, potassium, magnesium, and vitamin A. Of the amino acids, the share above 20% from dairy category was recorded in the case of 6 amino acids (proline, tyrosine, serine, lysine, valine, and leucine) and at the level of 10–20% for 10 amino acids (isoleucine, histidine, threonine, tryptophan, phenylalanine, methionine, glutamic acid, aspartic acid, alanine, and arginine).

Система «Светофор» в пищевой отрасли

The development and implementation of the ‘Traffic Light’ marking was a consequence of the concern of Rospotrebnadzor in connection with the increase in the growth of diseases related to nutrition. In particular, the development of cardiovascular diseases, obesity, hypertension, diabetes leads to increased consumption of sugar, saturated fatty acids, trans isomers of fatty acids, salts. This raised the issue of providing clear and reliable information to the consumer about these substances. The initiator of the project of color marking ‘Traffic Light’ was the CPS. He with the participation of Research Institute of Nutrition and Biotechnology was prepared, developed and published guidelines MR 2.3.0122-18 Color indication on the labelling of food products in order to inform consumers. The purpose of these recommendations is to provide more detailed and visual information about the content of individual substances in the product: salt added sugar and fat. Color indication includes the application of red, yellow and green — depending on the level of salt, sugar and fatty acids, taking into account the daily rate of consumption of these substances. For example, green mark bread products containing table salt less than 0.2 (0.5) g and red — if it contains more than 0.48 (1.2) g. For added sugar, in particular for dairy and cottage cheese products, green identification is put at less than 5 g and red identification — at more than 9 g per day. It should be noted that the system ‘Traffic Light’ does not indicate the harm or danger of the product to human health, and informs the buyer about the color of salt, sugar and fat in this product. Similar markings are used in the USA, Great Britain and Finland. In addition to the ‘Traffic Light’ marking and the indication of food and energy value, the European Union countries are also covered by the indication of allergens, vitamins and minerals on the product package.

Технология производства творога зерненого с применением пищевых волокон

Технология производства творога зерненого с применением пищевых волокон

Physicochemical Characteristics of Cottage Cheese from Coconut Products and Carabao’s Milk

Objective: To formulate a cottage cheese from coconut products and carabao’s milk. Methods/Statistical Analysis: The study was carried out with different blends of coconut milk and carabao’s milk. The product was evaluated for its sensory characteristics (taste, aroma, texture and general acceptability) by 60 raters group into four using a 9 point Hedonic Scale. Proximate analysis (moisture content, crude protein content, fiber content, and ash content) and microbial analysis (total coliform count, aerobic plate count and yeast, and molds) of the product with highest general acceptability was also analyzed. Cost of production was computed and shelf life was directly observed. Findings: Significant difference was observed on the taste, texture and general acceptability due to the added coconut milk. No variation was found on the aroma and the preference of the raters across groups. The blend with 1 part coconut milk gained the highest general acceptability. Laboratory analysis revealed that the product is packed with nutrients. Cost analysis showed a much cheaper cottage cheese can be produced as compared to the commercialized one with a shelf life that extends from two days at room temperature to four days when refrigerated. Application: The finding of this study trim down the dependence of sole use of carabao’s milk in cottage cheese production. Keywords: Cottage Cheese, Coconut Products, Carabao’s Milk, Natural, Processing

Traditional Cottage Cheese production in Kosovo

The study was conducted to identify the technological process of cottage cheese production as well as its diversity produced in traditional way in Kosovo. The data were collected by survey realized during the period October 2015 – April 2016. The sample size was calculated as 450 small-scale households and was randomly selected, representing all regions of Kosovo. The data were collected by face to face survey in rural settlements. The study was focused on the mode of cottage cheese production, as a way of coagulation, pasteurization, storage and use of cottage cheese produced. According to study result, it was found that Kosovo is characterized by a very small diversity of cottage cheese produced in the traditional form and the technological process of curd production differ slightly between the regions of Kosovo (mainly in the way of coagulation of curd).

Developing a technology for making goat's cottage cheese using the preparation Yodkazeine

In recent years, there has been a deficit of several essential components, with the iodine deficiency of varying degree, from mild to severe, relating to the most common phenomena and is observed in 90 % of the Ukrainian population. Deficiency of iodine is the cause of many illnesses: disturbance of thyroid gland function, delayed mental and physical development of children, deafness, blurred vision, neurological cretinism. Therefore, one of the most important tasks in the food industry is to provide people with foods containing iodine in the required amount, and to expanding the range of iodine-containing products. To improve the quality of cottage cheese made from goat's milk and to enrich it with iodine, we have used the iodine-containing protein preparation Yodkazeine. It was established that the enrichment of milk with Yodkazeine in the amount of 0.01‒0.025 % by weight in the production of cottage cheese from goat's milk improves its quality. The application of the preparation, which includes a complex of organic iodine, associated with the protein, in the amount of 0.01 to 0.025 % by weight of milk in the production of experimental batches of product (E.1, E.2) helps increase the moisture-retaining capacity of the cheese. This property predetermines an increase in the mass proportion of moisture in the product by 0.87 and 2.37 %. That affects the reduction of the mass share of fat in cheese by 0.5 and 1.74 %, compared with the similar indicator in control. However, under the influence of the above-specified dosage of the preparation, there was an increase in the mass fraction of protein by 0.19 and 0.25 % and a reduction of the total amount of low molecular fatty acids, responsible for the manifestation of the taste and smell of goat's fat and sweat, by 0.18 and 0.31 %, respectively. It attests to the improvement of organoleptic indicators in the experimental batches of cottage cheese, enriched with the experimentally determined rational dosage of Yodkazeine, as well as its saturation with organic iodine

Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses

Traditional fermented dairy foods including cottage cheese have been major components of the Buryatia diet for centuries. Buryatian cheeses have maintained not only their unique taste and flavor but also their rich natural lactic acid bacteria (LAB) content. However, relatively few studies have described their microbial communities or explored their potential to serve as LAB resources. In this study, the bacterial microbiota community of 7 traditional artisan cheeses produced by local Buryatian families was investigated using single-molecule, real-time sequencing. In addition, we compared the bacterial microbiota of the Buryatian cheese samples with data sets of cheeses from Kazakhstan and Italy. Furthermore, we isolated and preserved several LAB samples from Buryatian cheese. A total of 62 LAB strains (belonging to 6 genera and 14 species or subspecies) were isolated from 7 samples of Buryatian cheese. Full-length 16S rRNA sequencing of the microbiota revealed 145 species of 82 bacterial genera, belonging to 7 phyla. The most dominant species was Lactococcus lactis (43.89%). Data sets of cheeses from Italy and Kazakhstan were retrieved from public databases. Principal component analysis and multivariate ANOVA showed marked differences in the structure of the microbiota communities in the cheese data sets from the 3 regions. Linear discriminant analyses of the effect size identified 48 discriminant bacterial clades among the 3 groups, which might have contributed to the observed structural differences. Our results indicate that the bacterial communities of traditional artisan cheeses vary depending on geographic origin. In addition, we isolated novel and valuable LAB resources for the improvement of cottage cheese production.

РАЗРАБОТКА КОМПОНЕНТНОГО СОСТАВА ПИТАТЕЛЬНОЙ СРЕДЫ НА ОСНОВЕ ТВОРОЖНОЙ СЫВОРОТКИ ДЛЯ КУЛЬТИВИРОВАНИЯ ШТАММА BIFIDOBACTERIUM LONGUM B379M

In the theoretical part of this paper, we discuss the role of natural intestinal microflora - in particular, bifidobacteria - in maintaining the homeostasis of the human body. We also explain the importance of the development of culture media for growing these important bacteria. In the experimental part, we present a step wise development of a culture medium composition for growing the Bifidobacterium longum B379M strain. Milk whey, a secondary raw material of the dairy industry containing numerous nutrients, seems to be a suitable basis for such a medium. The use of milk whey for these purposes also solves the problem of its rational utilization in the production of cottage cheese. The constituent components of the culture under development were selected taking into account the nutritional needs of the bacteria. The optimal amounts of these components were determined by comparing the logarithms of CFU concentrations in 1 mL of culture samples following a 24- hour incubation at 37°C and their active acidity values, which are considered to be indicative of the acid-forming ability of the bifidobacterium at its various cultivation stages. Pancreatic casein hydrolysate, peptone and yeast extract were used as sources of nitrogen; whereas inulin, lactose and glucose supplied the carbon requirement. A particular attention is paid to the creation of a neutral medium, which is necessary for bifidobacteria, by adding sodium citrate, ascorbic acid and a solution of phosphate buffer. The medium was also neutralized during the cultivation process using a sodium bicarbonate solution. As a result, the cell yield on the developed culture medium exceeded 109 CFU/cm3, which is sufficient for laboratory studies.

Quality Research and Development of the Polycomponent Cottage Cheese Product

Quality Research and Development of the Polycomponent Cottage Cheese Product

Sequential micro- and ultrafiltration in the process of production of cottage cheese

The present work is devoted to solving the tasks aimed at the study of pressure-driven membrane processes used in the manufacture of ultrafiltration cottage cheese via microfiltration followed by ultrafiltration using membranes of domestic manufacture. As a result of this study, the technological parameters of baromembrane processes (speed of solution over the membrane, operating pressure, and temperature) providing the maximum productivity and selectivity of the microbiological clearance of skim milk by microfiltration and the ultrafiltration concentration of curd have been determined. The possibility of affecting the characteristics (permeability and selectivity) of the ultrafiltration process by approaching the isoelectric point of the protein fraction due to the change in the active acidity of the curd under concentration has been considered. The applicability of the microfiltration process in cottage cheese making has been confirmed, since it leads to enhancement of the performance of ultrafiltration membranes and increases the shelf life of the resulting product.