Effect of the cryopowder "Amaranth" on the technology of meolten cheese

Hachak, Yuriy; Gutyj, B. V.; Bilyk, Oksana; Nagovska, Volodimyra; Mykhaylytska, Olha

doi:10.15587/1729-4061.2018.120879

Cited by 10 publications

(12 citation statements)

References 8 publications

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“…In recent years, enterprises of the food industry organized the manufacturing of products for functional purposes, which become the effective means of protecting people from complicated ecological and social negative factors [3]. In this regard, natural additives in different aggregate states, including the cryopowder form, are very useful [4].…”

Section: особливої уваги заслуговують натуральнI рослиннI бIодобавкиmentioning

confidence: 99%

Effect of the cryopowder "beet" on quality indicators of new curd desserts

Hachak

Slyvka

Gutyj

et al. 2019

EEJET

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Section: особливої уваги заслуговують натуральнI рослиннI бIодобавкиmentioning

confidence: 99%

Effect of the cryopowder "beet" on quality indicators of new curd desserts

Hachak

Slyvka

Gutyj

et al. 2019

EEJET

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“…Згідно з Codex Standard 243-2003, до нормальної мікрофлори кефірної закваски відносять такі основні групи бактерій: дріжджі (лактозозброджувальні Kluyveromyces marxianus та ті, що не ферментують лактозу, -Saccharomyces unisporus, Saccharomyces cerevisiae і Saccharomyces exiguus); гомо-і гетероферментативні молочнокислі коки родів Lactococcus, Leuconostoc, молочнокислі палички Lactobacillus kefiri, Lactobacillus casei, оцтовокислі бактерії Acetobacter aceti (Cais-Sokolinska et al, 2008;Gudyma and Kigel', 2014). Роль цих мікроорганізмів є важливою, оскільки саме вони, розвиваючись у тісному симбіозі під час ферментування молока, забезпечують специфічні органолептичні показники та функціональну активність готового продукту (Ferrão et al, 2016;Musiy et al, 2017;Hachak et al, 2018).…”

Section: вступunclassified

The use of pear fillers in kefir technology

et al. 2018

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The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), flavonoids, phytoncides and cinnamon containing essential oils, tannins, resins, minerals and dietary fiber. The technology of preparation of pear fillers, namely, pear puree and pear jam, has been developed. The recipe for kefir with fillers is calculated. The expediency of using the certain ingredients of a beverage is substantiated. For fermentation of the normalized mixture, ferment Kefir 12 was used by Chr. Hansen company. The composition of this ferment includes Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. The optimum dose of ferment, which is 0.2–0.4% of the normalized mixture, is determined. Kefir was manufactured by thermostatic method. The normalized milk mixture with fillers was fermentated at a temperature of 27 to 29 °C for 5–6 hours. The mass fraction of fat in the finished product was 2.5%. The study of the change of active and titrated acidity during the fermentation of the product, as well as storage at the 7th and 10th days was conducted. The storage period of the resulting beverage, which is not less than seven days at a temperature of 4 ± 2 °С, is determined. The organoleptic and physico-chemical parameters of the finished product are described. Investigated physico-chemical and organoleptic parameters of kefir samples meet the requirements of DSTU 4417:2005 “Kefir. Specifications”. The use of pears and cinnamon in kefir production is expedient because of the product's enrichment with biologically active substances and the expansion of the assortment of dairy products.

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“…The special attention must be paid to natural vegetable supplements, because they give these milk products treating-prophylactic properties at the expanse of their natural ones [12,13]. The use of such supplements allows to refill the deficit of food substances, to increase non-specific resistance of the organism to the effect of external unfavorable factors [7,14].…”

Section: Review Of the Problemmentioning

confidence: 99%

Influence of Milk Thistle Shot on Quality Parameters of the Sour-Milk Beverage

Nagovska

Hachak

Gutyj

et al. 2018

EUREKA: Life Sciences

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Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage – kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumer’s health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones – by 10,1 %, replaceable – by 12,6 %, that indicates its biological value. Addition of milk thistle shot to kefir didn’t cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted. So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew.

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Effect of the cryopowder "Amaranth" on the technology of meolten cheese

Cited by 10 publications

References 8 publications

Effect of the cryopowder "beet" on quality indicators of new curd desserts

Effect of the cryopowder "beet" on quality indicators of new curd desserts

The use of pear fillers in kefir technology

Influence of Milk Thistle Shot on Quality Parameters of the Sour-Milk Beverage

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