Development of technology of cottage cheese enriched with iodine and succinic acid

• Published in: IOP conference series. Earth and environmental science 2021-02, Vol.640 (3), p.32016
• Main Authors: Ladnova, O L, Bolshakova, L S, Kuzina, A V, Izvekova, E V, Merkulova, E G, Ashikhina, L A
• Format: Article
• Language: English
• Subjects: Acidity; Additives; Cheese; Dairy products; Dosage; Food production; Iodine; Milk; Nutrition; Organic acids; Organoleptic properties; Public health; Sensory evaluation; State policy; Succinic acid
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/640/3/032016

The creation of innovative food products using natural functional ingredients that can prevent the development of nutrition-dependent diseases is the main state policy in the public health of the Russian Federation. The article considers the possibility of using Succinic Acid (SA) and iodine-containing additives in the production of dairy products. The impact of various dosages of SA on the technological parameters of cottage cheese (cottage cheese yield, acidity, mass fraction of moisture) was studied. The optimal conditions for producing cottage cheese from milk with the addition of "Iodcasein" and "Bioiod" were determined. It was found that the most complete extraction of proteins occurs at a dosage of SA 0.2-0.4% to the mass of milk at 90°C. It was found that additives have a positive effect on the organoleptic properties of cottage cheese, contribute to an increase in organic acids and iodine. The organic acid content for samples without iodine-containing additives increased by 8.8% (p≤0.05): for samples with "Iodcasein"-by 7.1% (p≤0.05) and with "Bioiod"-by 7.2% (p≤0.05). A sensory evaluation of the organoleptic properties of the obtained product showed a high quality of the creating product.