Cottage cheese fortified by natural additives

Abstract

Currently, a significant value for a correct nutrition and human metabolism has available the fermented milk products, as a cottage cheese that is produced by a culture of Lactis Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover, the enrichment of the functional specificity of such products by vitamins C, E, A, D, K, macro - and microelements is a topical direction. The purpose of this study was to develop new cottage cheese compositions fortified by natural additives: ginger, topinambour and radish. For the achieving of it, following tasks were considered: creating of the cottage cheese production, sensory assessment, analyzing of the organoleptic and physicochemical characteristics, identifying of the macro- and microelements contents in the cottage cheese. From the available sources - ginger, topinambour and radish consist in following antioxidants: retinol (vitamin A), thiamine (B1), folacin (B9), riboflavin (vitamin B2), tocopherol (vitamin E), ascorbic acid (vitamin C) and others. The organoleptic characteristics, such as: appearance and consistency, taste and smell, colour and physicochemical properties confirmed that the developed compositions meet the standard requirements for cottage cheese. Specifically, the samples had a milky-white color, a pleasant uniform consistency with additives particles, without odour and a moderate taste. In addition, the mineral content in the cottage cheese was determined by the Massspectrometry method and using the Scanning Electron Microscope. The presented samples have nutritional values and following valuable macro- and microelements: potassium (15.43-26.90 mg/kg), calcium (6.83-14.37 mg/kg), magnesium (0.85-1.24 mg/kg), phosphorus 97.91-21.77 mg/kg), sodium (3.25-7.36 mg/kg) and others.

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

“…Ginger powder with concentrations of 0, 2, 4, 6, 8, 10, 12, and 14% for T1 to T8, respectively[82]. (D) Cottage cheese supplemented with natural ginger extract at a concentration of 1% to 10% of the total volume of the cottage cheese[158].…”

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

“…where Q rev -heat flux by evaporation, determined from the energy transfer balance equation, W; r w -heat of vaporization of water, kJ/kg; Sarea of the entire surface of the sample of the dried material, m 2 .…”

“…Created domestic varieties of fruit and berry crops are used as biologically active substances in the form of food additives in food products to enrich the composition of new functional foods [2]. Dried fruits, as concentrated forms of fresh fruits, are mainly consumed as finger food snacks due to their delicate organoleptic properties and high-energy foodstuff [3].…”

Impact of vacuum freeze-drying on the reconstituted camel milk composition

“…However, shelf life of raw camel milk is 8-9 h at 37 0 C and more than a week at 4-6 0 C. For the effective in preserving raw camel milk, Lactoperoxidase system in fresh camel milk can be activated within half an hr of the milking using various levels of thiocyanate and hydrogen peroxide up to 18-20 h at 37 0 C (Singh et al, 2017). Also, food fortification is one of the well-known public health interventions and one of the most effective methods in the preventing nutritional deficiencies (Alimardanova et al, 2015;Shingisov et al, 2016;Alibekov et al, 2020;Alibekov et al, 2021;Zheleuova et al, 2021).…”