Affiliation
a Omsk State Agrarian University named after P. A. Stolypin
b Pavlodar State University named after S. Toraigyrov
Copyright ©Gavrilova 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
The article reveals the importance of the given area of research. As the volume of goat milk production is increasing both in Russia and Kazakhstan, it is necessary to develop innovative technologies which will make it possible to produce foodstuff using this milk. The objective of the research is to develop the biotechnology of goat milk-based cottage cheese foodstuff production for specialized nutrition. The authors studied cow milk, goat milk and their mixtures. They used fermentation starter DVS PB, AC for milk fermentation. The following cultures were present in the fermentation starter: L. acidophilus which accompanies Str. thermophilus and bifidobacteria B. longum , B. bifidum , B. infantis . The authors determined the qualitative indicators (chemical and organoleptic) which characterize the process during milk fermentation. The study of microbiological parameters of the fermented objects shows that the probiotic microorganisms develop more actively in goat milk (experiment no. 1). Lg of the total number of CFU/g was 9.2, including bifidobacteria - 8.3. After ultrafiltration the authors obtained milk-protein base for cottage cheese product, which was enriched with such functional ingredient as probiotic micro-organisms which amounted to < 1 · 107 CFU/g. That amountcomplies with GOST requirements for “Functional Food”. Cottage cheese product also contains antioxidant “Oxilic” which consists of vitamins C, E, β-carotene, lycopene and selenium. This components increase the biological value of the cottage cheese product. The authors suggest product range extending by means of introduction of the flavor fillers (blueberry, currant or cowberry extracts) into the milk-protein product base.
Keywords
Cow milk,
goat milk,
fermentation,
cottage cheese product,
functional ingredients
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