Brine-ripened cheese enriched with vegetable ingredients: technology and quality

Kryuchkova, V. V.; Горлов, И.Ф.; Korneichuk, K.M.; Белик, С. Н.; Mosolova, N I

doi:10.1088/1755-1315/548/8/082063

Cited by 6 publications

(5 citation statements)

References 8 publications

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“…The incorporation of vegetable proteins into cheese technology and establishing the relationship between dairy products and vegetable proteins still require scientific research. Vegetable ingredients in the production of cheese have been the subject of numerous studies [18,19]. Plant proteins do not coagulate under the influence of rennet enzymes, so their effective inclusion in cheese technology requires the selection of pretreatment parameters of the milk-vegetable mixture.…”

Section: Discussion Of Results Of Determining the Effect Of Hemp Seed...mentioning

confidence: 99%

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Odintsov,

Nazarenko,

Synenko

et al. 2024

EEJET

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The growing tendency to produce cheese from animal and plant ingredients has led to the diversification of cheese-making technologies and the search for new cheese suitable raw materials. The research object is the technology of cheeses made from combined raw materials: cow's milk and hemp seed proteins. Subjects of research: organoleptic and physical-chemical indicators of cheese product samples; amino acid composition of cheese product samples. The inclusion of vegetable raw materials in the cheese technology affects the technical properties of milk-plant mixtures, in particular, their syrupy properties, and the quality of the finished cheese product. Samples of cheeses were produced according to the traditional technology of Cachotta type cheese. The conducted research established that the proteins of hemp seeds affect the sensory characteristics of cheese. Increasing the content of hemp protein in recipes leads to the appearance of a brown-green color of the cheese product. The taste and smell acquire a characteristic shade of hemp. When vegetable proteins are used in the recipe of cheese, the yield of the finished product increases by 0.3...23.5 %. In experimental samples, the content of fat (by 0.3...2.2 %) and protein (by 1.75...10.4 %) increases. Hemp seed protein balances the amino acid profile in finished cheese. The total content of amino acids in cheese samples was as follows: H10 – 8.25, H15 – 8.35, H20 – 8.44, and H25 – 8.53 mg/g of protein, which is relatively higher than in the control sample H0 – 8.08 mg/g of protein. Taking into account the results of the sensory analysis of the expert commission and the balanced biological profile, the recommended concentration of hemp seed protein in the milk-vegetable mixture is 20 %, which guarantees the acceptable quality of the product. The obtained results are of practical importance, since it can be taken into account that the combination of raw materials of plant and animal origin expands the assortment, increases the raw material base and the output of cheese, and therefore, the profitability of production

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Section: Discussion Of Results Of Determining the Effect Of Hemp Seed...mentioning

confidence: 99%

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Odintsov,

Nazarenko,

Synenko

et al. 2024

EEJET

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“…The relevance of healthy nutrition is confirmed by studies indicating a direct correlation between the immune status of the person and the food he consumes. Manufacturers expand the range of preventive products using various functional ingredients: dietary fiber, vitamins, antioxidants, polyunsaturated fatty acids, proand prebiotics [1,2,3].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the quality, environmental safety and biological value of functional curd product

Kryuchkova

Горлов

Slozhenkina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The authors conducted studies to assess the quality and calculation of biological value of the developed curd product. Estimation of organoleptic parameters was carried out with use of tasting scale of curd and curd products estimation, on the basis of which the profilogram was built and it was established that the developed curd product received the maximum quantity for taste and smell, appearance and consistency. Nutritional value of the experimental sample increased due to introduction of whey proteins and sesame seeds: protein (by 2.0%), appearance of carbohydrates (0.3%) and dietary fibers (0.05%). In the experimental sample the number of lactic acid microorganisms considerably exceeds both the normal values and the values of the control sample, which proves its probiotic properties and indicates a high physiological value. The calculated amino acid scoring of the eight essential amino acids is quite high and ranges from 105.9% valine to 191.0% tryptophan, which is well balanced and significantly exceeds the ideal protein. The biological value of the experimental sample with sesame seeds and whey proteins was 65.2%, the utility coefficient was 0.77, which indicates its high biological value and high balance of the amino acid composition.

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“…They are the sources of such essential components of food as vitamins, vitamers, catechins, leucoanthocyanidins, flavanones, anthocyanins and anthocyanidins, etc. [13,14,15].…”

Section: Introductionmentioning

confidence: 99%

Improving the environmental safety of dairy products

Kontareva

Белик

Morgül

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The authors studied the influence of prebiotic components on the biological value of enriched yogurt. Yogurt was produced by fermenting pasteurized normalized milk with yogurt starter containing freeze-dehydrated strains of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis and lactose with the addition of a prebiotic complex containing an inactivated yeast culture of Saccharomyces cerevisiae, dietary fibers, vitamins, amino acids, macro- and microelements. The prebiotic complex was introduced at the stage of fermentation of the mixture, at a concentration of 1%, previously dissolved in milk at 38…42 °C. The amino acid content was determined; the aminoacid score, the utility of the aminoacid composition and the utility coefficient were calculated. It was established that the biological value of proteins of yogurt is characterized by their high content, balance of four essential aminoacids and presence of three limiting aminoacids. Enrichment of yogurt with a prebiotic complex slightly increased its biological value and the ability to absorb essential aminoacids. Therefore, it is impractical to use this component to increase the biological value of the protein of traditional products. The main function of the prebiotic component of the studied yogurt is to stabilize the intestinal microflora, which determines its functional significance.

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Brine-ripened cheese enriched with vegetable ingredients: technology and quality

Cited by 6 publications

References 8 publications

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

Evaluation of the quality, environmental safety and biological value of functional curd product

Improving the environmental safety of dairy products

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