Developing a technology for making goat's cottage cheese using the preparation Yodkazeine
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2018, Vol 5, Issue 11
Abstract
<p>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.</p><p>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.</p><p>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.</p>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
Authors and Affiliations
Taisia Ryzhkova, Galina Dyukareva, Vasily Prudnikov, Iryna Goncharova
Keywords
Related Articles
- EP ID EP528230
- DOI 10.15587/1729-4061.2018.143101
- Views 52
- Downloads 0
Determining rational parameters of the capacitive energy storage system for the underground railway rolling stock
<p>An approach was proposed for determining rational parameters of the on-board capacitive energy storage for the underground railway rolling stock with recuperation systems. The essence of the approach is to determine t...
Theoretical and experimental assessments of accuracy of nonorthogonal mems sensor arrays
<p class="a">The paper deals with theoretical and practical assessments of nonorthogonal configurations of MEMS sensors based on both the uniaxial gyroscopes and the triaxial inertial measuring units. The main goal of th...
Effect of blanching and treatment with a salt solution on the biological value of broccoli
<p class="a">We studied and analyzed the components of the biological value of broccoli, the variety of Parthenon, cultivated in the regions of Ukraine. The research results are reported, the changes in the content of as...
Development of the unified model for identification of composition of products from incineration, gasification, and slow pyrolysis
<p>This paper considers the processes of incineration, gasification, and slow pyrolysis. The common approach implies the use of individual models for the description of separate processes. When parameters acquire the val...
Design and study of the energyefficient unified apparatuses for energytechnological manufacturing
<p>The improved industrial sample of the rotor-pulse heat generator (RPH), integrated into the thermal heating systems of industrial buildings, was produced. Rotor-pulse generators do not occupy significant positions in...