Improving the technology of the fermented milk product "Drinking cottage cheese"
https://doi.org/10.20914/2310-1202-2026-1-91-96
Abstract
"Drinking cottage cheese" differs from regular cottage cheese by its more liquid consistency, which makes it convenient to consume. The product is approved for use in preschool and school-age children. Currently, dairy industry enterprises produce a small volume of the fermented milk product "Drinking cottage cheese". However, there are prospects for expanding this product segment. An analysis of literary sources showed an insufficient number of studies on the quality indicators of the fermented milk product "Drinking cottage cheese", new developments in its recipe-component composition, and proposals for improving the technology. "Drinking cottage cheese" was produced using membrane technologies. Physicochemical indicators of the resulting product were determined daily for 15 days, organoleptic and microbiological indicators (baseline indicators and final shelf life of the product.). "Bottlenecks" in the technology of the fermented milk product "Drinking cottage cheese" affecting its consistency were identified. The following process operations requiring adjustment to obtain a product with the specified properties were experimentally established: mixture fermentation, product homogenization, product cooling before packaging. Suggestions were made to improve the "Drinking Curd" technology. The optimal starter culture was selected, using which a curd with the most suitable ratio of physicochemical parameters and fermentation time was obtained, and the produced fermented milk product "Drinking Curd" has quality indicators that meet the requirements. The need to increase the homogenization pressure from 10±2 to 12±2 MPa at a temperature of 45-50 ºС and to decrease the cooling temperature of the finished drinking curd product from 10-15 to 6-8 ºС before packaging was determined. The specified measures led to ensuring a stable structure of the fermented milk drink "Drinking Curd" throughout the shelf life
About the Authors
O. I. Dolmatova
Voronezh State University of Engineering Technologies
Russian Federation
Russian Federation
Cand. Sci. (Engin.), assistant professor, Animal origin products technology department, Revolution Av., 19 Voronezh, 394036, Russia
D. I. Makarova
Tula Dairy Plant
student, ,, 7 Nekrasova Street, Tula, 300045, Russia
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Review
For citations:
Dolmatova O.I., Makarova D.I. Improving the technology of the fermented milk product "Drinking cottage cheese". Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(1):91-96. (In Russ.) https://doi.org/10.20914/2310-1202-2026-1-91-96
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