التفاصيل البيبلوغرافية
| العنوان: |
Influence of the biologically active supplement 'Immunocort' on the production and quality of the 'Mozzarella Ukrainian' cheese |
| المؤلفون: |
Volodimyra Nagovska, Olha Mykhaylytska, Natalya Slyvka, Oksana Bilyk, Yuriy Hachak |
| المصدر: |
Eastern-European Journal of Enterprise Technologies, 1(11(121)), 31-40, (2023-02-28) |
| بيانات النشر: |
Zenodo |
| سنة النشر: |
2023 |
| المجموعة: |
Zenodo |
| مصطلحات موضوعية: |
rennet cheese, "Mozzarella Ukrainian", herbal supplement, "Immunocort" supplement, cheese clot |
| الوصف: |
Experimental studies have proven the effectiveness of the use of the herbal dietary supplement "Immunocort" in the technology of rennet cheese "Mozzarella Ukrainian". "Immunocort" is an herbal preparation that contains a balanced complex of immunoactive plants aimed at strengthening the immune system and eliminating immunodeficiency. The composition of the dietary supplement includes astragalus herb, echinacea root, Damascus blackberry seeds, currant leaf, string grass, Uncaria bark, and ant tree bark. Based on organoleptic and physical-chemical studies, it was established that the best option in the manufacture of "Mozzarella Ukrainian" cheese is to add to the normalized mixture before its pasteurization of the "Immunocort" supplement in the amount of 3% by weight of the normalized mixture. A study was conducted on the effect of the coagulation temperature and pasteurization temperature on the synergistic properties of the cheese clot. These indicators confirmed the significant importance for the transition of solids into whey in the process of making rennet cheese "Mozzarella Ukrainian" with the bio additive "Immunocort". It was found that with an increase in temperature, there was a decrease in the syneretic ability of cheese clots. The efficiency of using solids increased with increasing pasteurization temperature. The relatively low content of dry substances in whey at high pasteurization temperatures can be explained by the denaturation of whey proteins and their transition to a cheese clot. The best results were achieved at the pasteurization temperature (86±2)°C and the coagulation temperature (32±2)°C. The data obtained could make it possible to manage the process of making new types of cheeses with vegetable additives, depending on the specific conditions and requirements for the product |
| نوع الوثيقة: |
article in journal/newspaper |
| اللغة: |
English |
| Relation: |
oai:zenodo.org:7746589 |
| DOI: |
10.15587/1729-4061.2023.272399 |
| الاتاحة: |
https://doi.org/10.15587/1729-4061.2023.272399 |
| Rights: |
info:eu-repo/semantics/openAccess ; Creative Commons Attribution 4.0 International ; https://creativecommons.org/licenses/by/4.0/legalcode |
| رقم الانضمام: |
edsbas.CF330778 |
| قاعدة البيانات: |
BASE |