Antioxidative Orientation Ofthe Combined Baby Food Products

Симоненко, Елена Сергеевна; Sidorova, E.V.; Antipova, T.A.; Мануйлов, Б М

doi:10.24888/2541-7835-2018-9-32-38

Cited by 1 publication

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“…As rational modes of heat treatment, it is possible toapply a two-stage heat treatment of mare's milk, including thermization at +58°C with an exposure of 20 minutes and subsequent cooling to +6°C for 4 hours, then pasteurization at +72°C with an exposure of 15 seconds [9]. In our opinion, pasteurization of mare's milk or milk mixture at atemperature of +72 °C eliminates the value of mare's milk as a source of whey proteins as a result of their thermal stability, and to preserve the valuable qualities of mare's milk, it is proposed to implement freeze (lyophilized) drying as one of the high-tech methods of raw milk processing [10][11][12][13][14][15]. Currently, dry mare's milk is used in the production of encapsulated products: milk, koumiss and dietary supplements.…”

Section: Introductionmentioning

confidence: 99%

Development of soft cheese of functional orientation

Timakova,

Iliukhina

2024

BIO Web Conf.

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Traditional soft cheese production technology is characterized by the use of one type of farm animal in the milk formulation. Introduction to the recipe of soft cheese made from raw cow’s milk, a functional ingredient of spirulina (Spirulina plantesis), rich in water-soluble vitamins and essential amino acids, and dry mare’s milk, which is close in its composition to mother’s milk, allowed us to form a new functional food product. A technological feature of the production of soft cheese recipes of a functional orientation is determined by the addition of freeze dried mare’s milk at the stage of forming a cheese clot and kneading the grain to preserve the whey protein albumin of mare’s milk, which begins to coagulate at a temperature of +60°C, and adding spirulina powder, which creates an original patternby aggregating on cheese grains. According to the results of evaluating the organoleptic and physico-chemical parameters of the finished cheese, it is recommended to add 200g of spirulina. The resulting cheese is distinguished by the appearance of a delicate spicy taste with a refreshing mint flavor. There is an increase in the yield of cheese by 1.30-1.31% to 17.92-17.93% and reduced milk consumption for the production of 1 kg of cheese by 7.3%. In the samples of soft cheese produced with the addition of dry mare’s milk and spirulina, the fat content is 0.1% lower, the protein content did not change significantly, while the ratio of albumin to casein improved and the content of lactose related to bifidogenic substances increased by 0.4%. The practical significance of introducing dry mare’s milk into the formulation of soft cheese is defined by the extended application features of valuable dairy raw materials regardless of the places of development of dairy horse breeding.

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