» IMPROVING QUALITY OF CEREAL GRAIN CREAM UNDER THE INFLUENCE OF THE INOCULUM, ENRICHED IN THE PREPARATION «BETAVITON"
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 2, Issue
Abstract
In the processing of goat milk into fermented dairy products (cheeses, sour milk drinks and ripen butter) there is a problem of increasing the demonstration of goat milk characteristics (goat yolk taste and smell), which most consumers of dairy products perceive as a quality defect. We consider biotechnology of sour milk cheese “Osoblyvyi” (“Special”) to be the closest to solving the problem of improving the quality of goat milk cheese. During the development of its biotechnology we specified the composition of milk, ratio between individual ferments, that are able to provide the required product characteristics (with a leveled taste and of goat yolk) smell. For this purpose, four lots (E.1-E.4) of goat curd cheeses with different combinations of ferments were made –main (Lactococcus sp.) and auxiliary monocultures (Propionibacterium sp. and Lb.acidophilus) in such ratios: lactococci, propionic bacteria, acidophilous Lactobacillus: E.1 – 50:30:20; E.2 – 60:30:10; E.3 – 60:25:15; E.4 – 55:25:20 respectively. However, the highest titrated acidity (200 °T) was observed in the experimental variant E.2 of the curd cheese with the ratio between the ferments 60:30:10. Such a high level of acidity and taste sensation is unacceptable, so L. acidophilus culture was replaced with L. delbrueckii ssp. bulgaricus. To address the problem of improving organoleptic parameters of ferment from goat milk and cheese with it, we focused our attention at the water-soluble food additive “Betaviton” with vitamins C and E. According to the recommendations of the preparation’s manufacturer, rational dose for its use in the production of curd cheese should be 0.05% of the weight. Results of the research show that use of “Beatviton” preparation improves organoleptic characteristics of the ferment and the product with it by reducing the content of low-molecular fatty acids responsible for the demonstration of specific characteristics in goat milk products. The use of the “Betaviton” preparation contributed to the change in the product’s color (from white to white with a yellowish tint), the formation of a moderate level of titrated acidity and an increase in the number of useful starter population. This approximates commodity characteristics of goat’s curd cheese to the requirements of a product made from cow’s milk, which is positively perceived by consumers.
Authors and Affiliations
Таїсія Рижкова, Галина Дюкарева
Keywords
Related Articles
- EP ID EP457083
- DOI 10.5281/zenodo.2395978
- Views 122
- Downloads 0
МЕТОДИКА ДОСЛІДЖЕННЯ ЯКОСТІ НАРІЗКИ ОВОЧЕВОЇ СИРОВИНИ ТА ВИЗНАЧЕННЯ ФАКТОРІВ ВПЛИВУ
Розглянуто питання визначення якості нарізання рослинної сировини в овочерізальних машинах дискового типу. Розроблено методику оцінювання та обґрунтовано призначення показників якості. Досліджено вплив структури сировини...
INVESTIGATION OF SAFETY OF BOILED SAUSAGES WITH BLOOD COLOURING AGENT ACCORDING TO SANITARY AND BACTERIOLOGICAL INDICES
The formation of color of boiled sausages on the base of nitrites increases their toxicity and makes possible the accumulation of carcinogenic nitrosamines as a result of residual nitrite reacts with amino groups of meat...
ПРОЕКТУВАННЯ ТА АНАЛІЗ ДОБОВИХ РАЦІОНІВ ДЛЯ СИСТЕМ ХАРЧУВАННЯ ЛІКУВАЛЬНО-ПРОФІЛАКТИЧНОГО ПРИЗНАЧЕННЯ
Використовуючи сукупності двічі профільтрованих раціонів одноразового споживання третього покоління різного призначення (перших і других сніданків, обідів і вечерь), спроектовано та проаналізовано 10000 добових раціонів....
FILTRATION OF THE DIETS OF DISPOSABLE CONSUMPTION BY THE CRITERION OF BALANCING THE GROUPS OF NUTRIENTS AS A STAGE OF DIETARY SYSTEMS DEVELOPMENT
The article is devoted to the analysis of quality of diets with the use of indexes of nutrient groups balancing. The quality of diets is analyzed for their further inclusion to the nutrition systems with preventive actio...
ANALYTICAL CHARACTERISTICS OF MEMBRANE TREATMENT OF LIQUID HIGH MOLECULAR SYSTEMS
The article is devoted to the analysis of the processes of membrane processing of liquid high molecular polydisperse systems of different origin, and to the possibility of introducing the membrane processes while skimme...