Cottage cheese fortified by natural additives

Khamitova B. M., . and Gabrilyants E. A., . and Alibekov R. S., . and Utebaeva A. A., . and Konarbayeva Z. K., . and Nurseitova Z. T., . Cottage cheese fortified by natural additives. pp. 152-159. ISSN 2550-2166

Currently a significant value for a correct nutrition and human metabolism has available the fermented milk products as a cottage cheese that is produced by a culture of Lactis Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover the enrichment of the functional specificity of such products by vitamins C E A D K macro - and microelements is a topical direction. The purpose of this study was to develop new cottage cheese compositions fortified by natural additives: ginger topinambour and radish. For the achieving of it following tasks were considered: creating of the cottage cheese production sensory assessment analyzing of the organoleptic and physicochemical characteristics identifying of the macro- and microelements contents in the cottage cheese. From the available sources - ginger topinambour and radish consist in following antioxidants: retinol (vitamin A) thiamine (B1) folacin (B9) riboflavin (vitamin B2) tocopherol (vitamin E) ascorbic acid (vitamin C) and others. The organoleptic characteristics such as: appearance and consistency taste and smell colour and physicochemical properties confirmed that the developed compositions meet the standard requirements for cottage cheese. Specifically the samples had a milky-white color a pleasant uniform consistency with additives particles without odour and a moderate taste. In addition the mineral content in the cottage cheese was determined by the Massspectrometry method and using the Scanning Electron Microscope. The presented samples have nutritional values and following valuable macro- and microelements: potassium (15.43-26.90 mg/kg) calcium (6.83-14.37 mg/kg) magnesium (0.85-1.24 mg/kg) phosphorus 97.91-21.77 mg/kg) sodium (3.25-7.36 mg/kg) and others.

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Abstract

Currently a significant value for a correct nutrition and human metabolism has available the fermented milk products as a cottage cheese that is produced by a culture of Lactis Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover the enrichment of the functional specificity of such products by vitamins C E A D K macro - and microelements is a topical direction. The purpose of this study was to develop new cottage cheese compositions fortified by natural additives: ginger topinambour and radish. For the achieving of it following tasks were considered: creating of the cottage cheese production sensory assessment analyzing of the organoleptic and physicochemical characteristics identifying of the macro- and microelements contents in the cottage cheese. From the available sources - ginger topinambour and radish consist in following antioxidants: retinol (vitamin A) thiamine (B1) folacin (B9) riboflavin (vitamin B2) tocopherol (vitamin E) ascorbic acid (vitamin C) and others. The organoleptic characteristics such as: appearance and consistency taste and smell colour and physicochemical properties confirmed that the developed compositions meet the standard requirements for cottage cheese. Specifically the samples had a milky-white color a pleasant uniform consistency with additives particles without odour and a moderate taste. In addition the mineral content in the cottage cheese was determined by the Massspectrometry method and using the Scanning Electron Microscope. The presented samples have nutritional values and following valuable macro- and microelements: potassium (15.43-26.90 mg/kg) calcium (6.83-14.37 mg/kg) magnesium (0.85-1.24 mg/kg) phosphorus 97.91-21.77 mg/kg) sodium (3.25-7.36 mg/kg) and others.

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Item Type:	Article
AGROVOC Term:	Dairy products
AGROVOC Term:	Food fortification
AGROVOC Term:	Food additives
AGROVOC Term:	Ginger
AGROVOC Term:	Radishes
AGROVOC Term:	Vitamins
AGROVOC Term:	Antioxidants
AGROVOC Term:	Sampling
AGROVOC Term:	Experimental design
AGROVOC Term:	Nutritional value
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10579

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