Formulation and technology for cheese product "Adygeysky Cheese" with controlled fatty-acid compostion
Annotation
The aim of the research is the development of a cheese product "Adygeysky Cheese" belonging to the functional food product category with the incorporation of plant-based ingredients. By using dairy fat, rapeseed oil, and sunflower oil, an approximation to the benchmark fat composition, developed in collaboration between the Research Institute of Nutrition of the Russian Academy of Medical Sciences (RAMS) and the All-Russian Research Institute of Meat and Dairy Industry (VNIIMS), and recommended as a "hypothetically ideal fat," is achieved. We selected a composition of dairy and plant-based fats that allows us to approach the benchmark fat composition in terms of fatty acid content. The chosen emulsifier, PGX 1, at a quantity of 0.5% of the mixture's mass, and dispersion at 7800 rpm for 10 minutes, enabled the production of a stable dairy-plant mixture. A natural turmeric dye was selected in concentrations ranging from 0.05 to 0.07% of the normalized mixture mass. This dye provides a pleasant color while containing potent bioactive compounds with strong therapeutic properties. The proposed cheese product is manufactured from dry dairy components, suitable for regions of the Far North where livestock farming is underdeveloped.
Keywords
Постоянный URL
Articles in current issue
- Energy modeling and experimental validation of heat pump operating modes in exhaust air heat recovery. Part 1. Design and analysis model
- Comparative analysis of various channel shapes for a plate-fin heat exchanger of a small-sized gas turbine power plant
- Modeling of working processes in low-speed reciprocating compressors of compact refrigeration units
- The consequences of misalignment of the spiral elements in the compressor
- Heat transfer of a radiator with spatial ordered lattice structures under conditions of free convection
- Decreasing LNG losses at handling and storage
- Design and optimiztaion of regenerator for pulse cryocooler
- Сomposition, biological value and production of protein paste from chickpeas
- Scientific substantiation and development of a confectionery product recipe using a non-traditional secondary raw source
- Morphological, cultural, and biophysiochemical characteristics of microorganisms – potential producers of xylanase
- Heat and mass transfer during boiling of vegetable oil miscella in gravity flowing-down films
- Requirements for manuscripts in the Journal of IAR