Development of Cottage Cheese Technology Using Whey Broth of Linder Flowers

The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds.It was established, that under the influence of the rational amount of 10-20 % of broth, introduced to cheese seeds of development batches (D 1, D 2) of the products at its setting (instead of the same amount of eliminated cheese whey), there took place the increase of the protein content by 0,3, 0,5 % and moisture by 0,6, 1,7 %, comparing with the control.The use of the rational amount of broth in development batches favored the increase of the product output of 100 kg of skimmed milk by 0,6, 0,8 %, respectively, comparing with the control.Whey broth of linden flowers also stimulated the development of the healthy microflora, which amount in development batches of the product (D1- D2) was higher in 2,5 and 2,8 times, comparing with an analogous result in the control.It maximally bring commodity parameters of development batches of cottage cheese to requirements of the product, manufactured of cow milk, and increases the number of consumers of goat milk products

Substantiating the Use of Sprouted Beans Flour in the Production of Sour Milk Products Based on Goat Milk

The study on the substantiation of using sprouted beans flour enriched with iodine and selenium in the production of the sour-milk product was carried out. The relevance of this research was determined by the lack of sour-milk products for people suffering from endocrine disorders; the shortage of these products at the market reaches about 23 % of the total manufacturing of produce. The study revealed that goat milk may be considered as the basis for the creation of a sour-milk product for special dietary consumption. Goat milk has a low content of αs1- αs2- and a high content of β-casein fractions of proteins in comparison with cow milk. It was established that it is rational to use the strains of cultures of Lactobacillus acidophilus and Bifidobacterium lactis organisms in the ratio of 2:1 at the concentration of flour of sprouted beans in the amount of 2 % of the product weight. The samples have a clean, sour-milk smell, sour-milk flavor, dense clot, and 25.8 % more bifidobacteria cells compared to the control sample.The dependences of a change in active acidity, effective viscosity on the use of various concentrations of sprouted beans flour during the production of the sour-milk product were obtained. It was established that active acidity in the samples using 1.5; 2, and 2.5 % is 4.68; 4.60 and 4.58 pH units (respectively), which is by 0.04; 0.12 and 0.14 pH units less than the control sample. The use of flour from sprouted beans in the amount of 1.5...2.5 % reduces the area of the hysteresis loop, which indicates more pronounced thixotropic properties of the sour-milk product structure in comparison with the control sample.The obtained regularities are scientific grounds for the development of the formulation of the sour-milk item for a special dietary purpose with the preservation of organoleptic quality indicators that are usual for a consume