Improvement of cottage cheese technology
https://doi.org/10.48184/2304-568X-2021-4-5-9
Abstract
In recent years, the prospect of improving the technology of cereal cottage cheese using linseed oil has been widely used to improve and maintain their quality, increase the biological and nutritional value of the finished product, and increase the shelf life. In the course of the work, the number of components of the cottage cheese with the addition of linseed oil was selected, a technological scheme was developed. Physicochemical and microbiological changes were investigated, and the energy value of the resulting product was calculated. (per 100 g of product: 774kj/178 kcal: fats 10.42 g (52%); protein 18 g (40%); carbohydrates 3.3 g (8%)).
About the Authors
A. A. Zhenisbekova
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, city of Almaty, Tole bi str., 100
M. K. Tulepova
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, city of Almaty, Tole bi str., 100
F. T. Dikhanbaeva
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, city of Almaty, Tole bi str., 100
R. B. Mukhtarkhanova
«Almaty Technological University», JSC
Kazakhstan
Kazakhstan
050012, city of Almaty, Tole bi str., 100
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Review
For citations:
Zhenisbekova A.A., Tulepova M.K., Dikhanbaeva F.T., Mukhtarkhanova R.B. Improvement of cottage cheese technology. The Journal of Almaty Technological University. 2021;(4):5-9. (In Kazakh) https://doi.org/10.48184/2304-568X-2021-4-5-9
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