A new type of dairy product: prospects of using environmentally friendly raw materials in the technology

• Published in: IOP conference series. Earth and environmental science Vol. 981; no. 2; pp. 22106 - 22116
• Main Authors: Slozhenkina, A A, Mosolova, N I, Gorlov, I F, A Tkachenkova, N, Yu Mishina, O, Semenova, I S, Fedotova, A M, Barmina, T N
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2022
• Subjects: Agar; Corn; Cow's milk; Curd; Dairy products; Milk; Potatoes; Product safety; Raw materials; Research methods; Rural communities; Starch; Technology; Thickening agents; Vegetables
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/981/2/022106

Abstract To elevate the viscosity of food products, thickeners are used in the production. Thickeners change not only the texture of the product, but also stabilize disperse systems and act as water-retaining agents. The purpose of this work was to develop curd fillings with various thickeners that are based on dairy raw materials and produced by “Donskoe” agricultural farming community. The objects of the research proposed were cow’s milk, curd and samples of curd fillings with various thickeners - potato starch, corn starch and agar-agar. A set of generally accepted and standard research methods was used in the work. At the first stage, cow’s milk was examined for quality, then curd was produced, and its quality parameters were determined. On the basis of the curd obtained, a formulation for curd fillings with various thickeners was developed. Corn starch, potato starch and agar-agar were used as thickeners. The authors developed a production scheme for the products. The quality and safety indices and nutrient compositions the obtained samples were determined. At the final stage, the cost of the samples was calculated. A production technology of curd fillings with various thickeners has been developed. Samples were studied, the data obtained were analyzed, and the optimal formulation was determined.