Formulation and technology for cheese product "Adygeysky Cheese" with controlled fatty-acid compostion
DOI: 10.17586/1606-4313-2023-22-4-67-72
UDC 637.3
Chang Bao Khan, Anciperova Maria A., Arsenyeva T.P.
Keywords: cheese product, standard fat, emulsifier, dairy-vegetable mixture, dye.
UDC 637.3
Formulation and technology for cheese product "Adygeysky Cheese" with controlled fatty-acid compostion
For citation: Chang Bao Khan, Anciperova M.A., Arsenyeva T.P. Formulation and technology for cheese product "Adygeysky Cheese" with controlled fatty-acid compostion. Journal of International Academy of Refrigeration. 2023. No 4. p. 67-72. DOI: 10.17586/1606-4313-2023-22-4-67-72
Abstract
The aim of the research is the development of a cheese product "Adygeysky Cheese" belonging to the functional food product category with the incorporation of plant-based ingredients. By using dairy fat, rapeseed oil, and sunflower oil, an approximation to the benchmark fat composition, developed in collaboration between the Research Institute of Nutrition of the Russian Academy of Medical Sciences (RAMS) and the All-Russian Research Institute of Meat and Dairy Industry (VNIIMS), and recommended as a "hypothetically ideal fat," is achieved. We selected a composition of dairy and plant-based fats that allows us to approach the benchmark fat composition in terms of fatty acid content. The chosen emulsifier, PGX 1, at a quantity of 0.5% of the mixture's mass, and dispersion at 7800 rpm for 10 minutes, enabled the production of a stable dairy-plant mixture. A natural turmeric dye was selected in concentrations ranging from 0.05 to 0.07% of the normalized mixture mass. This dye provides a pleasant color while containing potent bioactive compounds with strong therapeutic properties. The proposed cheese product is manufactured from dry dairy components, suitable for regions of the Far North where livestock farming is underdeveloped.
Abstract
The aim of the research is the development of a cheese product "Adygeysky Cheese" belonging to the functional food product category with the incorporation of plant-based ingredients. By using dairy fat, rapeseed oil, and sunflower oil, an approximation to the benchmark fat composition, developed in collaboration between the Research Institute of Nutrition of the Russian Academy of Medical Sciences (RAMS) and the All-Russian Research Institute of Meat and Dairy Industry (VNIIMS), and recommended as a "hypothetically ideal fat," is achieved. We selected a composition of dairy and plant-based fats that allows us to approach the benchmark fat composition in terms of fatty acid content. The chosen emulsifier, PGX 1, at a quantity of 0.5% of the mixture's mass, and dispersion at 7800 rpm for 10 minutes, enabled the production of a stable dairy-plant mixture. A natural turmeric dye was selected in concentrations ranging from 0.05 to 0.07% of the normalized mixture mass. This dye provides a pleasant color while containing potent bioactive compounds with strong therapeutic properties. The proposed cheese product is manufactured from dry dairy components, suitable for regions of the Far North where livestock farming is underdeveloped.
Keywords: cheese product, standard fat, emulsifier, dairy-vegetable mixture, dye.
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