Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Nagovska, Volodimyra; Mykhaylytska, Olha; Slyvka, N. B.; Bilyk, Oksana; Hachak, Yuriy

doi:10.15587/1729-4061.2023.272399

Cited by 2 publications

(2 citation statements)

References 19 publications

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“…Зараз у світі однією з глобальних проблем залишається продовольча. Продовжує спостерігатися недостатнє споживання рослинних білків, олій, вітамінів та харчових волокон, що негативно впливає на функціонування організму людини (Nahovska et al, 2017;Nagovska et al, 2023).…”

Section: вступunclassified

Designing the technology of goat cheese with spices using a separator-normalizer

Hachak,

Myhaylytska,

Nahovska

et al. 2023

SMLNUVMBF

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The article substantiates the possibility of using spices in soft goat cheese technology. For the production of cheeses, black pepper, garlic and red pepper are selected, which have an antiseptic effect, are used for intestinal disorders, myositis, rheumatism, polyarthritis, atherosclerosis, gout, anemia, hypertension, angina pectoris and bronchial asthma. The process of preparing fillers before adding them to the cheese mass during the production of soft cheeses is described. Recipes of soft goat cheeses with vegetable fillers were calculated and the expediency of using individual components was justified. The technology of soft goat cheese with spices involves the process of normalizing goat milk on a separator-normalizer to a mass fraction of fat of 3.1 %. The normalized mixture should be pasteurized at a temperature of 72–76 °С. The fermentation temperature is chosen from 28 to 32 °C, depending on the season. Fermentation is carried out for 6–8 hours until acidity increases to 22–24 ºT. It is planned to heat the curd mass with spices at a temperature of 80–85 °C for 20 minutes with continuous stirring. The organoleptic and physicochemical parameters of the finished product are described. The mass fraction of fat in the dry matter of the finished cheese with spices was 50%, the mass fraction of moisture was 47–48 % and the salt content was 1.4–1.5 %. Soft goat cheese with spices is offered in the form of round balls weighing 20–25 g filled with corn oil (6–7 balls in a glass jar). The addition of plant spices to the cheese grain not only gave the product original organoleptic characteristics, but also increased its biological value. The studied physico-chemical, organoleptic and microbiological parameters of the samples of soft goat cheese with spices meet the requirements of the current regulatory documents. The use of black pepper, garlic and red pepper in the production of soft goat cheeses is appropriate in view of the enrichment of the product with biologically active substances and the expansion of the range of dairy products. Prospects for further research are in the study of quality indicators of soft goat cheese with spices during storage.

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Section: вступunclassified

Designing the technology of goat cheese with spices using a separator-normalizer

Hachak,

Myhaylytska,

Nahovska

et al. 2023

SMLNUVMBF

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“…The development and production of dairy products using raw materials of plant origin is one of the priority areas of the dairy industry. For the organization of the production of such products, preference is given to an integrated approach, which is connected with the intensification of traditional technologies of dairy products, on the one hand, and the use of non-traditional sources, mainly of plant origin, on the other (Slyvka et al, 2019(Slyvka et al, , 2022Nagovska et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

Nagovska,

Bilyk,

Slyvka

et al. 2023

SMLNUVMBF

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In recent years, there has been a scientific interest in healthy nutrition, namely the development and consumption of products. which have a beneficial effect on the human body and can reduce the risk of various diseases. The work aimed to investigate the change in the quality of sour milk curds with candied fruit and dry licorice root during storage. The research was carried out at the Ivano-Frankivsk DP, as well as in the laboratory of the Department of Technology of Milk and Dairy Products of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. When determining the titrated acidity in curds with candied fruit without licorice root during the storage period at a temperature of 4 ± 2 °C, it increases from 200 °T to 230 °T. In sour milk curds with candied fruit and dry licorice root, the titrated acidity on the first day of storage was 220 °C T, and on the fifth day – 230 °T. Since, according to the standard, fermented milk curds with candied fruit can be stored for no more than 3 days, based on the conducted research, we conclude that the newly made curds are entirely safe for consumption during the above period. Analyzing the microbiological indicators of newly created sour milk curds with candied fruit and dry licorice root, we can conclude that this product is harmless to health, as its sanitary condition meets the standard's requirements. Thus, using dry licorice root in producing sour milk curds with candied fruit as a non-dairy additive does not impair the microbiological indicators of this type of curd.

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Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Cited by 2 publications

References 19 publications

Designing the technology of goat cheese with spices using a separator-normalizer

Designing the technology of goat cheese with spices using a separator-normalizer

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

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