3 experimental part



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2. Чечеткина А. дис (1) en-GB

Technological process

Parameters and indicators

Receiving




Cow's milk

In accordance with GOST 52054-2003, GOST 31449-
2013

Goat milk

In accordance with GOST 32940-2014










Cleaning, cooling, backing up

t=10ºC, t = 2-16ºC, h24

Pump, filter







Pasteurisation of milk

t=72-75°C, with a holding time of 20-25 c



Plate pasteurisation and cooling unit
installation, pump







Cooling

t=26-30°C







Introducing the components

Bacterial starter 2.5% of the mixture weight, rennet
5 g/100 kg by weight of mixture; Calcium chloride
40 g anhydrous salt per 100 kg of mixture







Milk curdling/scraping

t=30-32°C, duration 70-90 min/t=30-32°C, duration min360

Cheese bath, pump







Clot processing, partial whey separation

duration 20-30 min serum in an amount of 70%

Serum separator, pump







Introduction of a plant component

Extruded chickpea flour, 3-5% of
masses







Shaping, self-pressing, salting cheese

duration 4-6h; t=18-22°C

Forming table, cold storage room







Storage

temperature 2-4°C, duration 5 days

Cold storage

Figure12 - Process flow diagram for the production of soft cheese




    1. Determination of the quality of unripened soft cheeses made from a mixture of raw milk and a vegetable component

      1. Physico-chemical parameters of soft cheese


Physico-chemical parameters of soft cheeses from a mixture of dairy raw materials should correspond to indicators TU Soft cheese without ripening from a mixture of dairy raw materials (Appendix 6) [133]. The chemical composition of the experimental samples of soft cheese is presented in the table 24.
Table24 - Chemical composition of the experimental soft cheeses

Soft cheese



Mass fraction, %

moisture

fat converted to
dry matter

squirrel

salt
tablecloth

made from goat's milk

59,5±0,63

47,7±0,48

18,9±0,5

1,4±0,1

from cow's milk

56,3±0,41

45,6±0,52

19,2±0,4

1,5±0,2

from a mixture of cow's and goat's milk
50/50 milk

58,4±0,57

47,1±0,35

19,1±0,6

1,6±0,15

from a mixture of milk and chickpea flour

61,2±0,61

46,9±0,41

19,8±0,38

1,7±0,2

The amino acid and fatty acid composition of the soft cheeses made from cow's milk, goat's milk and a mixture of raw milk were assessed comparatively.


The amino acid composition was tested in the laboratory of the FBU

Amino acids, g/100g protein

Soft cheese

FAO Protein WHO g/100 g
squirrel

from a cow's
milk

made from goat
milk

from a mixture of milk
with chickpea flour

histidine

3,36±0,1

2,54±0,15

3,18±0,11

1,5

isoleucine, leucine

17,15±0,5

15,88±0,6

17,06±0,5

8,9

methionine, cysteine

3,36±0,19

2,54±0,09

2,88±0,11

2,2

lysine

8,9±0,07

7,69±0,13

8,09±0,15

4,5

phenylalanine,
tyrosine

11,89±0,24

9,75±0,25

11,66±0,25

3,8

threonine

3,65±0,2

4,6±0,21

4,81±0,15

2,3

tryptophan

did not determine

0,6

valine

7,37±0,17

7,39±0,07

7,43±0,11

3,9



"Test-St. Petersburg. The results are presented in table 25 (annex 3). Table25 - Amino acid composition of soft cheese samples
The proteins of goat's milk cheese are high in essential amino acids such as threonine, valine and isoleucine. The content of the essential amino acid lysine is slightly lower compared to cow's milk cheese, but the content of the early essential amino acid histidine is higher, as is the sulphur-containing amino acid such as cysteine.
Analysis of the protein composition of the obtained soft cheese from a mixture of milk shows that the mixture of cow's and goat's milk improves the amino acid composition of the obtained product, which contributes to increasing the total amount of essential amino acids coming with the product.
Knowing the amino acid composition of the soft cheese samples we calculated the biological value of the product. The table shows26 the values of the biological value of soft cheeses made from cow's milk, goat's milk and a mixture of cow's milk and goat's milk with chickpea flour.
Table26 - Values for the biological value of soft cheese

Amino acid




Amino acid gradient, %

FAO/WHO g/100g2007,
squirrel

cow cheese
milk

goat cheese
milk

cheese made from a mixture of smooth milk
chickpea

Histidine

1,5

160

148

165

isoleucine

3,0

163

185

183

leucine

5,9

124

141

140

lysine

4,5

141

149

157

methionine+
cysteine

2,2


225


250


266


phenylalanine + tyrosine

3,8

223

224

239

threonine

2,3

113

175

162

valine

3,9

135

166

150

Rationality factor
amino acid composition

0,72

0,81

0,79

Indicator of comparable redundancy

10,2

6,5

7,1

Amino acid difference coefficient
ror, %

47

39

43

Biological value, %

53

61

57

In particular, the CRAC ratio (in %) shows the average excess amino acid scoring of an essential amino acid versus the lowest scoring indispensable amino acid.


The amino acid rationality coefficient, numerically indicates the balance of essential amino acids in relation to the physiologically necessary norm (benchmark).
The comparable essential amino acid surplus ratio indicates the total mass of essential amino acids (NAA) not available for anabolic purposes in the quantity of protein of the assessed product, which is equal to their quantity in 100 g of the reference protein.
According to FAO/WHO experts, depending on national and regional factors, a nation's health is 58-72% determined by
The quantity and quality composition of the nutrients in the food consumed.
Comparative analysis of biological value of three types of cheeses from cow's milk, goat's milk and a mixture of milk and extruded chickpea flour with regard to protein and lipid components of products was carried out. It should be noted that all investigated cheeses have high enough biological value of protein component when calculated by amino acid scoring method, because they do not contain in their composition limiting amino acids in relation to protein of FAO WHO 2007. The highest biological value of the protein component (BCBS) was shown by goat milk-based cheese (61%), the BCBS of cheese based on a mixture of cow's and goat's milk with extruded chickpea flour (55%) was slightly inferior to that of goat milk cheese, but slightly superior to the BCBS of cheese based on cow's milk (53%).

Name of fatty acid

Mass fraction of fatty acid in soft cheese

from a cow's
milk

made from goat's milk

from a mixture of milk and
chickpea flour

oil C4:0

3,3±0,1

2,2±0,07

2,6±0,08

Capron C6:0

2,3±0,08

2,7±0,08

2,6±0,07

Caprylic C8:0

1,3±0,06

3,2±0,07

2,5±0,08

Caprine C10:0

2,8±0,1

10,1±0,11

7,4±0,09

Deceno C10:1

0,2±0,01

0,2±0,01

0,2±0,01

lauric C12:0

3,0±0,12

4,0±0,11

3,8±0,09

myristine C14:0

9,6±0,14

10,3±0,2

10,2±0,25

myristolein C14:1

0,8±0,04

0,4±0,02

0,6±0,03

Palmitic C16:0

28,3±0,15

26,1±0,18

27,1±0,19

palmitoleic C16:1

1,6±0,09

1,0±0,1

1,3±0,1

stearic C18:0

13,5±0,13

12,3±0,12

12,4±0,11

oleic C18:1

28,3±0,15

23,7±0,15

25,0±0,13

linoleic C18:2

4,6±0,12

3,2±0,11

4,0±0,11

linolenic C18:3

0,3±0,02

0,3±0,02

0,3±0,02

Arachin C20:0

0,2±0,02

0,3±0,03

0,3±0,02



The lipid composition of the soft cheese samples made from goat milk, cow's milk and a mixture of goat and cow's milk is given in the table (27Annex 4). Table27 - Fatty acid composition of soft cheese samples
The table shows that the product obtained from the milk mixture is characterised by a significant content of unsaturated fatty acids and a higher content of medium-chain fatty acids compared with the product from cow's milk. The latter, in contrast to long-chain fatty acids, enter the liver more quickly and are more readily available for use by other tissues. Short- and medium-chain triglycerides are an energy substrate for enterocytes and help repair damaged intestinal mucosal cells.
Medium-chain fatty acids are preferred for conversion to ketone bodies, which can be used in place of glucose, amino acids or fatty acids by most body tissues [163, 175].
To compare the nutritional value of different fats, both those of authentic origin and those of combined origin, the RL Generalized Nutritional Value Criterion for Fats was used. The calculation of this criterion evaluates the balance of the total amount of fatty acids in products according to the sum of the six most common fatty acids (myristic, palmitic, stearic, oleic, linoleic and linolenic), while it takes into account the recommendations of the RAMS Nutrition Institute on the amounts of fatty acids beneficial for the human body.
The calculated values of the generalised fat nutritional value criterion RL for soft cheese from cow's milk are 0.993, for soft cheese from goat's milk are 0.870 and for soft cheese from chickpea milk mixture are 0.904, from which we can conclude that saturated acids prevail in the fat, hence the raw milk mixture promotes the efficiency of fatty acid metabolism, characterising the developed product as well balanced in terms of fatty acid composition (Annex 7).
Based on the fatty acid composition of the soft cheese samples, the biological value of the lipid component of the product was calculated (Table 28).
Table28 - Biological value of the lipid component of soft cheese

Soft cheese

Fatty acids g / 100g lipids



Fatty acid ratio
Balance, dollars per unit

NCWC

IUGS

PUFAS

ω-3

ω-6

i=3

i=5

from cow's milk

64,30

30,89

4,90

0,30

4,60

0,41

0,22

made from goat's milk

71,20

25,30

3,50

0,30

3,20

0,33

0,18

from a mixture of milk and
chickpea flour

68,90


32,50


4,10


0,30


3,80


0,39


0,21


The fat-acid ratio can be used to assess the fat-acid balance of potential fat-containing ingredients in product formulations.


The calculation of the biological value of the lipid component (BCLS) of cheeses was carried out taking into account the 3 components (PUFA, PUFA and PUFA) and 5 components (PUFA, PUFA, PUFA, omega-6 fatty acid and omega-3 fatty acid). The highest fatty acid balance coefficient values were observed for cow's milk based cheese (0.41 and 0.22) and cheese from a mixture of cow's and goat's milk with extruded chickpea flour (0.39 and 0.21). A sample of soft cheese based on goat milk showed the lowest BCLS values, as its fatty acid balance coefficient was and 0,330,18.
The energy value of the soft cheese obtained without maturation from a mixture of raw milk and extruded chickpea flour is 580.5 kcal (2426.5 kJ).

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