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QUALITY, SAFETY AND SHELF LIFE OF “RED COTTAGE CHEESE” PRODUCT


GUZEL ALKHAMOVA, ALEKSANDR LUKIN*
Federal State Autonomous Educational Institution of Higher Education “South Ural State University (national research university)”, Department of Higher School of Food and Biotechnology, 454080, 76 Prospekt Lenina, Chelyabinsk, Russia
*Corresponding author: lukin3415@gmail.com

Issue:

SCSCC6, Volume XXI, No. 3

Section:

Volume 21, No. 3 (2020)

Abstract:

New recipes and production technologies for “Red Cottage Cheese” product was developed. The optimal technological conditions for the production of the given cottage cheese product were established. The product had a sour-milk, caramel taste and the smell of baked milk. The shelf life of "Red Cottage Cheese" product was determined by analyzing the dynamics of changes in organoleptic, physical, chemical, and microbiological quality indicators during its storage. The shelf life of “Kyzyl Eremsek” cottage cheese product with stevioside at a temperature of (4 ± 2 °С) was determined to be 15 days.

Keywords:

cottage cheese, natural cow's milk, organoleptic characteristics, physical and chemical characteristics, stevioside, technology.

Code [ID]:

CSCC6202003V03S01A0003 [0005163]

Note:

Full paper:

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