Improving the quality and the technology of processed cheeses

Maria Alimardanova; Zhandos Akpanov; Alexander Prosekov

doi:10.5219/1911

Authors

Maria Alimardanova Almaty Technological University, The Faculty of Food Technologies, Department of Food Products, Tole bi street, 100, 050000, Almaty, Republik of Kazakhstan, Tel.: +77783115099 https://orcid.org/0000-0003-4861-7862
Zhandos Akpanov Almaty Technological University, The Faculty of Food Technologies, Department of of Food Safety and Quality, Tole bi street, 100, 050000, Almaty, Republik of Kazakhstan. Tel.: +77078332052
Alexander Prosekov Kemerovo State University, 650000, Kemerovo region, the city of Kemerovo, Krasnaya street, 6, Russian Federation, Tel.: +7 (3842) 58-12-26

DOI:

https://doi.org/10.5219/1911

Keywords:

quality, processed cheeses, thrombogenicity factor, utilisation factor, PDCAAS, fatty acid, amino acid, composition

Abstract

This article investigates processed cheese's nutritional value and safety by adding vegetable additives (dry Spirulina powder). Processed cheese for lunch is taken as a basis for the formulation. As a control, we took cheese made according to classical technology. We used cheeses from cow's milk. We used combined raw materials in the developed technology: cow's and goat's milk cheeses. Spirulina was added to the formulation as an enrichment agent in the 1%, 2%, and 3% ratio, respectively. The sample with a 1% addition was found to be rational according to the results of the organoleptic evaluation. The formulation was optimised in further study by selecting 0.5%, 1.5% and 2%. A centre composite plot was used to add points around the pre-lagged optimum. A regression formula was obtained, and the melting salts and the dosage of the added enrichment agent were determined. Also, the share of cheese from goat's milk in the recipe of processed cheese was determined. The recipe was calculated on the principle of material balance. Experimental samples were examined for fatty acid and amino acid composition. The tables compare the best sample on organoleptic evaluation with the control. It was found that when 3% is added, the cheese acquires a dark green tinge. The colour is deep green when 2% is added; when 1% or less is added, the colour is salad. The dose of melting salts in the recipe was reduced to 2%; in the classic recipe, it was 3.9%. The protein of the experimental sample turned out to be closer to the ideal protein. PDCAAS is equal to 96.9, while in the control sample, PDCAAS is equal to 39.9. Also, when comparing the fatty acid composition, the thrombogenicity coefficient was lower in the experimental sample than in the control.

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