Open AccessA new type of dairy product: prospects of using environmentally friendly raw materials in the technology
Author(s) -
А А Сложенкина,
N.I. Mosolova,
И Ф Горлов,
N A Tkachenkova,
O Yu Mishina,
I S Semenova,
Anastasiia Fedotova,
T N Barmina
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/981/2/022106
Subject(s) - food science , raw material , starch , agar , mathematics , recipe , potato starch , pulp and paper industry , chemistry , engineering , biology , organic chemistry , bacteria , genetics
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.