ТЕХНОЛОГИЧЕСКИЕ РЕШЕНИЯ ПРИМЕНЕНИЯ УЛЬТРАЗВУКОВОГО ВОЗДЕЙСТВИЯ ДЛЯ ПРОИЗВОДСТВА РАССОЛЬНЫХ СЫРОВ, ОБОГАЩЁННЫХ КОРИЧНЫМ МАСЛОМ

Irina Yu. Potoroko; Tatyana Vladimirovna Pilipenko; Ammar M.Y. Kadi; Artem V. Malinin

Authors

Irina Yu. Potoroko South Ural State University, Chelyabinsk
Tatyana Vladimirovna Pilipenko Peter the Great St. Petersburg Polytechnic University, St. Petersburg
Ammar M.Y. Kadi South Ural State University, Chelyabinsk
Artem V. Malinin South Ural State University, Chelyabinsk

Keywords:

brine cheese, dairy products, cinnamon oil, ultrasound

Abstract

The development of functional dairy products enriched with plant ingredients that have biologically active properties that show a healing effect is currently in demand in the food industry. In order to preserve the native properties of dairy raw materials in the technology of enriched processed products, it is necessary to carefully conduct technological operations in order to maintain the nutritional properties of the final product and increase the shelf life. In the technologies of national types of brine cheeses, cinnamon oil is used quite often. The properties of cinnamon oil have been sufficiently studied, so it has been established that it contains a complex of substances that cause antiviral and antibiotic activity, soothing and tonic effects, antifungal and other properties. The purpose of this study was to study the possibility of using ultrasound at different stages of production of brine cheese enriched with cinnamon oil, in order to improve quality indicators and extend shelf life. To achieve this goal, a step-by-step technological map for the preparation of national brine cheeses enriched with cinnamon oil was developed. Experimental samples of soft white brine cheese were developed with and without the use of ultrasound at the stage of milk preparation. The duration of the ultrasound effect was 40 seconds with a 600 W ultrasound power. The results of the study showed a positive effect of ultrasound on the consumer properties of the finished product, and the introduction of cinnamon oil led to an increase in the shelf life of the product. Cheese enriched with cinnamon oil showed better results in chemical analysis and sensory evaluation in terms of taste, aroma and overall perception.

Author Biographies

Irina Yu. Potoroko, South Ural State University, Chelyabinsk

Doctor of Sciences (Engineering), Professor of the Department of Food and Biotechnologies

Tatyana Vladimirovna Pilipenko, Peter the Great St. Petersburg Polytechnic University, St. Petersburg

candidate of technical sciences, Professor, Professor Graduate School biotechnology and food technologies

Ammar M.Y. Kadi, South Ural State University, Chelyabinsk

Post-graduate student at the Department of Food and Biotechnologies

Artem V. Malinin, South Ural State University, Chelyabinsk

Senior laboratory assistant at the Department of Food and Biotechnologies

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