Food safety research and improvement of the technology of cottage cheese product with the use of green buckwheat

Abstract

The purpose of thе article is to study the safety indicators of the curd product, which includes cottage cheese prepared with a starter culture of direct application "Evitalia," consisting of bacteria of the genus Lactococcus (L. acidophilius), Streptococcus (Streptococcus thermophilius) and propionobacteria. Other ingredients are crushed mass from green buckwheat, candied pumpkin, cooked Jerusalem artichoke sirup, and fat emulsion based on coconut oil. The sweetness of the curd product is provided by Jerusalem artichoke sirup, whereas fat emulsion based on coconut oil enriches the product with unsaturated fatty acids and gives plasticity and uniformity of structure. The results of the study showed that the formulation with the following ingredients: 40% of cottage cheese, 40% of crushed mass from green buckwheat, 10% of candied pumpkin, 10% of coconut oil emulsion—has the best organoleptic, physico-chemical, structural and plastic properties. The ratio of milk protein of cottage cheese and vegetable protein of green buckwheat is 1:1. This allowed to obtain the chemical composition of the product: proteins—29%, fats—9%, carbohydrates—59%, ash—3%. The obtained research and technological solutions can be used at dairy industry enterprises in the production of combined dairy and vegetable products.

Keywords:

• Curd product
• food safety
• functional milk products
• physic-chemical analysis
• vegetable ingredients

Acknowledgements

The authors would like to acknowledge the National Center of Expertise (Semey, Kazakhstan) for providing facilities.

Data availability statement

The authors confirm that the data supporting the findings of this study are available within the article [and/or] its appendix.