ИССЛЕДОВАНИЕ ХАРАКТЕРИСТИК ТВОРОГА, ОБОГАЩЕННОГО ПИЩЕВЫМИ ВОЛОКНАМИ

INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES

Mayorov A. A. ^a

Buzoverov S. Y. ^b

Natalya M. Suray ^b

Affiliation

a Siberian Research Institute of Cheese Making

b Altai State Agricultural University

Copyright ©Mayorov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Food fibers are some kind of food for useful intestines microorganisms without which a human body cannot exist. The purpose of the research is the development of activities to increase a nutritive value of cottage cheese. The object of the research is the factors forming examination of quality of the cottage cheese enriched with “FIBRIL 500” food fibers. The conducted investigations suggest that the quality of the product is a set of consumer properties making it possible to meet specific or estimated needs in the system of production relations. Any production released by enterprises has numerous properties, which reflect objective reality of a material world. Fuller use of milk components in case of using “FIBRIL 500” fibers allows us to increase profitability of cottage cheese production almost by 1.5 times. It is important that the increase in production efficiency be reached without increase in equipment costs, change of technology and intra shop expenses.

Keywords

Food industry, milk processing, cottage cheese, food fibers, food components, prebiotics, dispersion

REFERENCES

Pischevye volokna [Elektronnyy resurs]. - Rezhim dostupa: http://www.inbuco.ru/articles/article.htm?art=19
Shabalova, E.D. Pribyl'noe proizvodstvo natural'nogo tvoroga / E.D. Shabalova // Pererabotka moloka. - 2014. - № 3. - S. 24.
Krus', G.N. Tehnologiya moloka i molochnyh produktov / G.N. Krus', A.G. Hramcov. - M.: Kolos, 2012.
Azgal'dov, G.G. Teoriya i praktika ocenki kachestva tovarov / G.G. Azgal'dov. - M.: Ekonomika, 2012. - 120 s.
Bredihin, S.A. Tehnologiya i tehnika pererabotki moloka / S.A. Bredihin, Yu.V. Kosmodem'yanskiy, V.N. Yurin. - M.: KolosS, 2009. - 288 s.
Dramysheva, S.T. Teoreticheskie osnovy tovarovedeniya prodovol'stvennyh tovarov / S.T. Dramysheva. - M.: Ekonomika, 2013. - 143 s.
Aleandri R., Buttasoni L.G., Schneider J.C. The effects of milk protein polymorphism on milk components and cheese-producing ability // Journal of Science. - 1990. - No. 73. 241-55.
Poznyakovskiy, V.M. Ekspertiza moloka i molochnyh produktov. Kachestvo i bezopasnost': ucheb.-sprav. posobie / V.M. Poznyakovskiy. - Novosibirsk: Sib. univ. izd-vo, 2011. - 477 s

How to quote?

About journal

Download