Innovative Semi-Hard Goat Cheese Technology for Specialized Nutrition
https://doi.org/10.36107/spfp.2021.193
Abstract
The article presents a scientific substantiation of the relevance of the use of goat milk for the development of a technology for semi-hard cheese based on it and the expansion of the range of cheese production in Russia. The scientific novelty of the research lies in the use of milk from the Saanen breed of the Altai Territory in the development of a semi-hard cheese technology with an increased biological value, as well as an experimentally confirmed method of increasing the cheese suitability of goat milk by adding corrective ingredients: polysaccharide and KNK The use of combined packaging materials made it possible to increase the shelf life of the cheese up to three months during storage at a temperature of 4 ± 2 ° C. The results of experimental studies on the selection of biotechnological ingredients and the development of technological parameters for the production of semi-hard goat cheese, which is recommended for use in the process of organizing healthy nutrition of the population of different age groups, due to its biological value and functional properties, are presented.
Supporting agencies: The article was performed within the framework of the state assignment of the Ministry of Education and Science of the Russian Federation (state assignment No. 075-00316-20-01 dated 02.21.2020; mnemonic code 0611-2020-013; topic number FZMM-2020-0013).
About the Authors
Elena M. Shchetinina
Polzunov Altai State Technical University
Russian Federation
Russian Federation
Natalia B. Gavrilova
Omsk State Agrarian University named after P. A. Stolypin
Russian Federation
Russian Federation
Natalia L. Chernopolskaya
Omsk State Agrarian University named after P. A. Stolypin
Russian Federation
Russian Federation
Natalia I. Solovieva
International College of Cheese Making and Professional Technologies
Russian Federation
Russian Federation
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Review
For citations:
Shchetinina E.M., Gavrilova N.B., Chernopolskaya N.L., Solovieva N.I. Innovative Semi-Hard Goat Cheese Technology for Specialized Nutrition. Storage and Processing of Farm Products. 2021;(1). (In Russ.) https://doi.org/10.36107/spfp.2021.193
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