Open AccessImprovement of cottage cheese technology
Author(s) -
A. A. Zhenisbekova,
M. K. Tulepova,
Ф. Т. Диханбаева,
Р. Б. Мухтарханова
Publication year - 2021
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2021-4-5-9
Subject(s) - linseed oil , food science , product (mathematics) , cottage industry , mathematics , chemistry , medicine , geometry , pathology , rural area
In recent years, the prospect of improving the technology of cereal cottage cheese using linseed oil has been widely used to improve and maintain their quality, increase the biological and nutritional value of the finished product, and increase the shelf life. In the course of the work, the number of components of the cottage cheese with the addition of linseed oil was selected, a technological scheme was developed. Physicochemical and microbiological changes were investigated, and the energy value of the resulting product was calculated. (per 100 g of product: 774kj/178 kcal: fats 10.42 g (52%); protein 18 g (40%); carbohydrates 3.3 g (8%)).