Production of curd products with improved quality indicators
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
"Cottage cheese has recently become one of the fastest growing products, surpassing butter and cheese. Last year, there was a significant increase in the production of cottage cheese products. It is projected that the latter could grow by 10% this year. Therefore, scientific research into the production of cottage cheese and cottage cheese products is crucial. A significant amount of research is being conducted on developing or improving the technology for producing cottage cheese products with the addition of seeds or nuts. These seeds enrich the product with unsaturated fatty acids and proteins, and improve the vitamin and mineral composition. Such products can be considered functional. Urbech is a promising raw material for the production of functional foods. It is a paste made from oilseeds or nuts. A recipe and component solution for cottage cheese products has been developed. Cottage cheese products with urbech were produced according to the following scheme. Cottage cheese with a fat content of 5% was ground, then urbech, white sugar, starch, and vanillin were added. The mixture was stirred, the product was thermized at a temperature of 63±2°C for 20 seconds, and then cooled to a temperature of 6±2°C. Samples of cottage cheese products containing milk thistle urbech, pumpkin seed urbech, and cashew urbech were obtained. A curd mass containing vanillin was tested as a control sample. A comparative analysis of the quality indicators of the experimental and control samples was conducted. Improvement in the quality of the cottage cheese products was established by adjusting their macro- and microelement composition. The obtained results contribute to the expansion of the product range of functional cottage cheese products.
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
E. A. Krivobokov
Voronezh State University of Engineering Technologies
student, ,, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Dolmatova O.I., Krivobokov E.A. Production of curd products with improved quality indicators. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):291-296. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
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