Prospects of Using Spices in Technology Soft-Ripened Goat Cheese

Фролова, Наталія Епінетівна; Yushchenko, Nataliia; Korolchuk, Irina; Korablova, Olga

doi:10.15414/agrobiodiversity.2019.2585-8246.212-223

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…are used for their structure stabilization (Kochubei- Lytvynenko et al, 2018a;Ondrušíková et al, 2019;Kumbár et al, 2017). Free moisture is suitable environment for biochemical transformations, that is why during production and storage of butter pastes there is a danger of biochemical transformations of milk fat and other components, primarily proteins and carbohydrates limiting storage life of such products (Golian et al, 2018;Frolova et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Research of milk fat oxidation processes during storage of butter pastes

Yatsenko¹,

Yushchenko²,

Kuzmyk³

et al. 2020

Potr. S. J. F. Sci.

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Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

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Section: Introductionmentioning

confidence: 99%

Research of milk fat oxidation processes during storage of butter pastes

Yatsenko¹,

Yushchenko²,

Kuzmyk³

et al. 2020

Potr. S. J. F. Sci.

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“…It is known from the literature that about 1% of iron reaches the roots of plants from the soil, and 0,25-0,3% enters the grass [30,31]. We found that the largest amount of iron was accumulated in the above-ground mass of A. ludoviciana (more than 300 µg), which can serve as a source of iron in the human body when consuming the plant with herbal tea.…”

Section: ô³ç³îëîã³ÿ ðîñëèímentioning

confidence: 63%

Content of macro- and microelements in the plants of Artemisia annua L., A. ludoviciana Nutt. and A. austriaca L.

Коrablova¹,

Rakhmetov²,

Shanaida

et al. 2023

PVSandP

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The purpose of this study was to investigate mineral composition of the plants species Artemisia annua L., A. ludoviciana Nutt. and A. austriaca L. Methods. Determination of the elemental composition of plant material was carried out by the X-ray fluorescence method. Results. The content of mineral elements in plants depends on their individual ability to absorb elements from the soil and accumulate them in the roots, leaves and flowers. Plant samples of three species of wormwood were grown and studied during the flowering phase under conditions of introduction in M. M. Gryshko National Botanical Garden of National Academy of Sciences of Ukraine (NBG) during 2019–2022. The qualitative and quantitative content of different macro- and microelements in the soil and plants were investigated. It was shown that aerial parts of the investigated plants accumulate the most important elements for the plants life, such as – K, Fe, Cu, Zn and Mn. Mesoelements Ca and S are present in sufficient quantities also. Elements Nb, Y, Ti, V, Cr were detected in soil, but were not determined in plants. Only A. annua plants contains Ni and Se, while A. ludoviciana and A. annua plants contain Pb. The amount of toxic elements in plants did not exceed the maximum permissible concentrations for vegetable raw materials and food products. Conclusion. Content of the main macro- and microelements was determined in the plants A. annua, A. ludoviciana and A. austriaca growing in NBG. The tendency of plants A. ludoviciana to accumulate high concentrations of iron in the roots and aerial part was observed. The obtained data will be useful for forecasting and evaluating the results of introduction of new promising species of the genus Artemisia, in breeding of new varieties of wormwood, to determine their pharmacological properties and to make a decision about the feasibility of using them in herbal tea and food products.

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“…They are a source of biologically active substances and components that ensure the stability of quality indicators of final products during its storage.It was found that adding spices to the normalized mixture before thermal conditioning in the amount of 1.0 ± 0.2% leads to a decrease in the active acidity of goat milk and serum, allocated during processing of rennet in an average of 0.2 pH units. Besides, it provides the formation of a denser clot, accelerates serum separation, probably due to the adsorption of components of spices on the surface of casein micelles and, as a result, a decrease in their surface charge and aggregation [39].…”

Section: Analysis Of the Current State Of Technology Of Soft Cheesementioning

confidence: 99%

Perspective the use of goat milk in the production of soft milk cheeses

Kochubei-Lytvynenko¹,

Korolchuk²,

Yushchenko³

et al. 2019

UJFS

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Introduction. The purpose of research is analysis the chemical composition, nutritional value and technological properties of goat milk as a potentially promising raw material for the production of soft cheeses. Materials and methods. Object of researchfullcream goat's milk as raw material in production of rennet soft cheese. Results and discussion. Biochemical and technological properties of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far. One of the promising areas is the production of soft cheese. Today, soft cheese technologies have been developed to use increased amounts of bacterial preparations and rennet; addition of organic acid solutions, ultrasonic treatment of milk or its concentration by ultrafiltration. By the number of developments that implement the principles of food combinatorics, priority is given to the production of combined products in which raw materials of animal origin are combined with plant components. In the technology of soft cheeses used vegetable crops in the form of dried powders, legume products, extruded flour from the embryos of chickpea seeds, amaranth flour. The potential for the development of goat milk-based soft cheeses production corresponds to two trendsproduct value due to the usage of biologically valuable raw materials and resource-saving and have the increase direction of industrial volumes of goat milk processing and the development of new technologies. Conclusions. Usage of spices will improve and diversify the taste and aromatic properties of goat milk cheeses, enrich them with a complex of biologically active substances, increase the yield of products and increase their stability during storage.

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Prospects of Using Spices in Technology Soft-Ripened Goat Cheese

Cited by 4 publications

References 5 publications

Research of milk fat oxidation processes during storage of butter pastes

Research of milk fat oxidation processes during storage of butter pastes

Content of macro- and microelements in the plants of Artemisia annua L., A. ludoviciana Nutt. and A. austriaca L.

Perspective the use of goat milk in the production of soft milk cheeses

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