TECHNOLOGY FOR THE PRODUCTION OF CHEESE ENRICHED WITH FUNCTIONAL OILS AND INORGANIC FOOD ADDITIVES

ABSTRACT

This article focuses on the development of a functional dairy product—cheese enriched with encapsulated vegetable oils. The study examines a production technology aimed at enhancing organoleptic properties and improving shelf life. The research demonstrates that the use of encapsulated oils, particularly onion oil, improves the texture by 2.3 times and the overall sensory characteristics by 1.43 times compared to the control sample. The findings confirm the effectiveness of the proposed technology for creating products with high consumer and functional value.

АННОТАЦИЯ

Данная статья посвящена разработке функционального молочного продукта – сыра, обогащенного инкапсулированными растительными маслами. В работе рассматривается технология производства, направленная на улучшение органолептических свойств и повышение сохранности продукции. Исследование показало, что применение инкапсулированных масел, в частности лукового, позволяет в 2,3 раза улучшить текстуру и в 1,43 раза повысить общие сенсорные характеристики сыра по сравнению с контрольным образцом. Полученные результаты свидетельствуют об эффективности предложенной технологии для создания продуктов с повышенной потребительской и функциональной ценностью.

Keywords: cheese, milk, microorganism, pasteurization, microstructure, antioxidant, protein, functional.

Ключевые слова: сыр, молоко, микроорганизм, пастеризация, микроструктура, антиоксидант, белок, функциональный.

Introduction. Today, due to the increase of the population in the world, changes in climatic conditions and the deterioration of the ecological situation, the problems of providing the population with food, especially functional products, are emerging. In this regard, it is urgent to launch the production of dairy products with functional additives that are highly adapted to the human body, and aimed at preventing and eliminating the negative effects of the external environment.

Dairy products, including yoghurt, are of particular importance in organizing a healthy diet. That's why many researchers are engaged in scientific activities on the creation and industrial application of technologies for producing the the cheese products with the improvement of organoleptic and the physicochemical properties. it has some standard for settling the curd to produce proper curd structure and it is very important for production of cheese. In the leading scientific institutions in the world, research is conducted on the creation of technologies for dairy products with improved functional properties, which include various plant extracts, vitamins, and essential additives.

Methodology. The technology of obtaining cheese resistant to microbes and oxidation was developed, and the functional additives added to the cheese formulations with oils were showing good quality and keeping quality and sensory attributes during the research period. When onion oil is added in to the cheese the sensory charectoristics specially the texure was increased in performance by 2.3 times than the normal sample and corn oils. The onion oil and corn oil encapsulated cheese showed a highest performance in physical parameters. Also, sensory charectoristics were 1.43 times higher than the normal products due to the encapsulated oils are having higher activity than the normal oils. The reliability of research results is confirmed by the use of modern methods of physico-chemical analysis in the research, as well as the introduction of the research results into the actual production lines of industrial enterprises. AOAC analysis methods were used in the analyses based on the recommendations given in the literature.

According to total solids, processed cheese is having a fat content of 30% to 45%. The moisture and the materials used in the process are the only factors that affect the composition. Cheese spread on the surface, texture, color, forms and size, as well as short shelf life, can also be utilized for processing [5; P 44-60]. Cheese intended to consume directly. Only superior raw ingredients can be used to make superior processed cheese. Cheese blocks, on the other hand, should cool more slowly. Spread cheese should be chilled as quickly as possible [6; P 194-214]. The cheese is allowed to come to room temperature after molding. When pepper or other spices are added to cheese spread, the flavor is enhanced.

Compared to other processed cheese products, processed cheese spread has a worse keeping quality [7; P 16-20]. Its high moisture content causes a high level of water activity (a_w > 0.8). It encourages the microflora proliferation, particularly bacteria and mold, which are primarily linked to food spoiling. Therefore, in favorable conditions, there is a significant likelihood of deterioration. Milk is the lacteal secretion that is essentially acquired from colostrums after one or more healthy cows have been milked completely [8; P 562-566]

Several types of acid-coagulats used to produce acid coagulated cheese available worldwide, including paneer, quark, and cream cheese. While lactic bacteria are typically fermented to create acid, certain fresh cheeses are also made directly utilizing glucona-delta-lactone.

Figure 1. Acetic Acid Structural Formula

Result. Milk is acidified to a pH of 4.6 to 4.8 and there are no enzyme coagulants are added to achieve coagulation. Lactic acid synthesis by lactic acid producing bacterias (starter cultures) results in the development of acid, which will lower pH and alters the content and quality of cheese. Whey ejection increases with pH decline. It has a direct impact on the cheese's ultimate moisture content, texture, and several biochemical events that result in the synthesis of taste compounds.

Table 1.

Approximate compositions (w/w %) of some cheese verities.

Heat is introduced through chopped curd and whey for a certain amount of time, usually while stirring and cooking continuously. Cooking is used to create contrast between the curd particles and extract the free whey. Cooking modifies the texture of the curd, extends the lactic acid formation period, and reduces the spoilage microorganism’s growth in cheese. It's an additional way to affect the finished product's moisture content.

Figure 2. Stages of Cheese Production Process

Result. Processed cheese is a combined form of young and old cheese, which is made by combining and grinding natural cheese of one or more kinds into a homogenous plastic mass using heat and an emulsifying agent. They can be processed into marketable product of uniform flavor and good keeping quality.

 According to standards of Codex Alimentarius (2001) and Federal Standards (1959) processed cheese and related products are strongly controlled by different limits. Chemical and microbiological standard of cheese are given in the Table 2 .

Table 2.

Microbial standards for cheese in common form

Conclusion. The percentage of natural cheese used for the final mix affects the flavor. Other additives that are added during the process also alter the final product's flavor. The consumers consider texture to be one of the key factors which is the determining factor the cheese quality. Spreadability of the processed spread is very important as a principle textural character. Increasing the availability of moisture enhances spreadability and the optional ingredients added like gums and stabilizers carry out retention of moisture without separating.

Scientists from different countries are working to increase the nutritional content and the value in various ranges of the milk products. Sometimes, these studies and the findings are widely used in industry and the resulting product becomes a popular fermented milk product on a global scale in terms of their functionality and sometimes improvement and enhancement of the nutrient content.Milk supplemented with natural functional ingredients usually acquires immune-boosting properties. Pure honey, spice extracts fruits and some of the functional natural substances can be used as ingredients.

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