Using of Creamy Bioadditives in the Production of Melted Cheese

 
 
 
  • Abstract
  • Keywords
  • References
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  • Abstract


    The research identified and proposed technological parameters of production of creamy bioadditive, which is the source of probiotic microorganisms in the activated form, and intended to be used in the process cheese recipe, together with other components of milk or vegetable origin. The composition of the leaven microflora of Bifilakt-U contributes to combination of cultures of lactic acid bacteria and bifidobacteria; the concentration of protein and carbohydrates contributes to active life and growth of bifidobacteria; combination of probiotics and probiotic cultures has a positive effect on synbiotic properties of experimental products.

     

     


     

  • Keywords


    milk cream, bifidobacteria, cheese, Lactusan, lactic acid culture.

  • References


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      [3] Ryapolov AN (2000), Study and development of compound melted cheese technology. PhD-thesis, Kemerovo.

      [4] Tkahcenko NA, Nekrasov PO (2014), Innovative technology of combined bifidus containing fermented milk drinks of functional purpose. Journal of Food Science and Technology, 2 (27), 49–56.

      [5] Bepeyeva A, de Barros JM, Albadran H, Kakimov AK, Kakimova ZK, Charalampopoulos D, Khutoryanskiy VV (2017), Encapsulation of Lactobacillus casei into calcium pectinate‐chitosan beads for enteric delivery. Journal of food science, 82(12), 2954-2959.

      [6] Gorelik O, Shatskikh Y, Rebezov M, Kanareikina S, Kanareikin V, Lihodeyevskaya O, Andrushechkina N, Harlap S, Temerbayeva M, Dolmatova I, Okuskhanova E (2017), Study of chemical and mineral composition of new sour milk bio-product with sapropel powder. Annual Research and Review in Biology, 18(4). DOI: 10.9734/ARRB/2017/36937,

      [7] Mirasheva G, Kakimova Z, Baybalinova G, Toleubekova S, Kakimov A, Bepeyeva A, Amanzholov S (2016), Studying the process parameters of protein additive for production of Kazakh national milk product. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 7(3), 761-765.


 

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Article ID: 27796
 
DOI: 10.14419/ijet.v7i4.38.27796




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