Developing a technology for making goat's cottage cheese using the preparation Yodkazeine

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.143101

Keywords:

Yodkazeine, goat's milk, amino and fatty acids, goat's cottage cheese

Abstract

In recent years, there has been a deficit of several essential components, with the iodine deficiency of varying degree, from mild to severe, relating to the most common phenomena and is observed in 90 % of the Ukrainian population.

Deficiency of iodine is the cause of many illnesses: disturbance of thyroid gland function, delayed mental and physical development of children, deafness, blurred vision, neurological cretinism. Therefore, one of the most important tasks in the food industry is to provide people with foods containing iodine in the required amount, and to expanding the range of iodine-containing products.

To improve the quality of cottage cheese made from goat's milk and to enrich it with iodine, we have used the iodine-containing protein preparation Yodkazeine.

It was established that the enrichment of milk with Yodkazeine in the amount of 0.01‒0.025 % by weight in the production of cottage cheese from goat's milk improves its quality. The application of the preparation, which includes a complex of organic iodine, associated with the protein, in the amount of 0.01 to 0.025 % by weight of milk in the production of experimental batches of product (E.1, E.2) helps increase the moisture-retaining capacity of the cheese. This property predetermines an increase in the mass proportion of moisture in the product by 0.87 and 2.37 %. That affects the reduction of the mass share of fat in cheese by 0.5 and 1.74 %, compared with the similar indicator in control. However, under the influence of the above-specified dosage of the preparation, there was an increase in the mass fraction of protein by 0.19 and 0.25 % and a reduction of the total amount of low molecular fatty acids, responsible for the manifestation of the taste and smell of goat's fat and sweat, by 0.18 and 0.31 %, respectively. It attests to the improvement of organoleptic indicators in the experimental batches of cottage cheese, enriched with the experimentally determined rational dosage of Yodkazeine, as well as its saturation with organic iodine

Author Biographies

Taisia Ryzhkova, Kharkіv State Zooveterinary Academy Akademichna str., 1, Mala Danylivka, Dergachіvsky district, Kharkiv region, Ukraine, 62341

Doctor of Technical Sciences, Associate Professor

Department of processing technology and standardization of livestock products

 

Galina Dyukareva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of merchandising in customs affairs

Vasily Prudnikov, Kharkіv State Zooveterinary Academy Akademichna str., 1, Mala Danylivka, Dergachіvsky district, Kharkiv region, Ukraine, 62341

Doctor of Agricultural Sciences, Professor

Department of Technology of Processing and Standardization of Livestock Products

Iryna Goncharova, Kharkіv State Zooveterinary Academy Akademichna str., 1, Mala Danylivka, Dergachіvsky district, Kharkiv region, Ukraine, 62341

PhD, Associate Professor

Department of Animal Breeding, Genetics, Biotechnology

References

  1. Pandya, A. J., Ghodke, K. M. (2007). Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research, 68 (1-2), 193–206. doi: https://doi.org/10.1016/j.smallrumres.2006.09.007
  2. Ryzhkova, T. N. (2013). Vliyaniye kombinatsionnykh sochetaniy zakvasochnoy mikroflory na kachestvo i vykhod koz'yego tvoroga. Sworld, 9 (2), 33–40.
  3. Bhosale, S. S., Kahate, P. A., Kamble, K., Thakare, V. M., Gubbawar, S. G. (2009). Effect of Lactation on Physico-Chemical Properties of Local Goat Milk. Veterinary World, 2 (1), 17–19.
  4. Sostav preparata «Fumagol». Available at: https://agrovektor.com/physical_product/765637-fumagol-5-g.html
  5. Kompleksnaya pishchevaya dobavka "Yodkazein". No. 77.99.26.9.U.2024.4.10. Available at: http://www.crc2.ru/all/77.99.26.9.U.2024.4.10
  6. Ryzhkоva, T. N., Bondarenko, T. A., Livoshshenko, I. M., Belyvtseva, A. Y. (2015). Iodine content in goats milk from three region of Ukrain. Sworld, 156–159.
  7. Abbas, H. M., Hassan, F. A.M., Abd El-Gawad, M. A. M., Enab, A. K. (2014). Physicochemical сharacteristics of Goat’s Milk. Life Science Journal, 11 (1s), 307–317.
  8. Kravchun, N. A., Chernyavskaya, I. V. (2011). Gipotireoz: epidemiologiya, diagnostika, opyt lecheniya. Problemy endokrynnoi patolohiyi, 3, 27–33.
  9. Mamenko, M. Ye., Bielykh, N. A. (2012). Suchasni pidkhody do profilaktyky yododefitsytnykh zakhvoriuvan ditei rannoho viku (chastyna I). Zdorov'e rebenka, 2 (37), 37–40.
  10. Nerhus, I., Wik Markhus, M., Nilsen, B. M., Øyen, J., Maage, A., Ødegård, E. R. et. al. (2018). Iodine content of six fish species, Norwegian dairy products and hen’s egg. Food & Nutrition Research, 62. doi: https://doi.org/10.29219/fnr.v62.1291
  11. Haldimann, M., Alt, A., Blanc, A., Blondeau, K. (2005). Iodine content of food groups. Journal of Food Composition and Analysis, 18 (6), 461–471. doi: https://doi.org/10.1016/j.jfca.2004.06.003
  12. Van der Reijden, O. L., Zimmermann, M. B., Galetti, V. (2017). Iodine in dairy milk: Sources, concentrations and importance to human health. Best Practice & Research Clinical Endocrinology & Metabolism, 31 (4), 385–395. doi: https://doi.org/10.1016/j.beem.2017.10.004
  13. Kornienko, I. M., Huliaiev, V. M., Babenko, M. O. (2011). Vplyv bakterialnykh zakvasok na zasiuvanist syru iz koziachoho moloka bakteriyamy hrupy kyshkovoi palychky. Voprosy himii i himicheskie tekhnologii, 2, 31–34.
  14. Schöne, F., Spörl, K., Leiterer, M. (2017). Iodine in the feed of cows and in the milk with a view to the consumer’s iodine supply. Journal of Trace Elements in Medicine and Biology, 39, 202–209. doi: https://doi.org/10.1016/j.jtemb.2016.10.004
  15. Moschini, M., Battaglia, M., Beone, G. M., Piva, G., Masoero, F. (2009). Iodine and selenium carry over in milk and cheese in dairy cows: effect of diet supplementation and milk yield. Animal, 4 (01), 147–155. doi: https://doi.org/10.1017/s175173110999098x
  16. Nazeri, P., Mirmiran, P., Tahmasebinejad, Z., Hedayati, M., Delshad, H., Azizi, F. (2017). The Effects of Iodine Fortified Milk on the Iodine Status of Lactating Mothers and Infants in an Area with a Successful Salt Iodization Program: A Randomized Controlled Trial. Nutrients, 9 (2), 180. doi: https://doi.org/10.3390/nu9020180
  17. Roziev, R. A., Evdokunina, E. A., Goncharova, A. Ya., Homichenok, V. V., Miroevskaya, A. S., Erimbetov, K. T., Zemlyanoy, R. A (2017). Yodirovanie molochnyh produktov – zabota o budushchem. Pererabotka moloka, 2.
  18. Nazarov, V. P., Derevyanko, L. P. (2009). Ispol'zovanie koncentrata elamina iz morskoy vodorosli laminarii dlya minimizacii deystviya radiacii i yodnoy nedostatochnosti. Naukovi pratsi Chornomorskoho derzhavnoho universytetu imeni Petra Mohyly. Ser.: Tekhnohenna bezpeka, 116 (103), 57–62.
  19. Bondarenko, T. A., Ryzhkova, T. M., Prudnikov, V. H. (2010). Vykorystannia «Elaminu» v ratsionakh kharchuvannia naselennia Ukrainy. Prohresyvni tekhnika ta tekhnolohiyi kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 2 (12), 325–327.
  20. Ryzhkova, T., Bondarenko, T., Dyukareva, G., Biletskaya, Y. (2017). Development of a technology with an iodine-containing additive to produce kefir from goat milk. Eastern-European Journal of Enterprise Technologies, 3 (11 (87)), 37–44. doi: https://doi.org/10.15587/1729-4061.2017.103824
  21. Abadía-García, L., Cardador, A., Martín del Campo, S. T., Arvízu, S. M., Castaño-Tostado, E., Regalado-González, C. et. al. (2013). Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions. International Dairy Journal, 33 (2), 191–197. doi: https://doi.org/10.1016/j.idairyj.2013.04.005
  22. Jesus, A. L. T., Fernandes, M. S., Kamimura, B. A., Prado-Silva, L., Silva, R., Esmerino, E. A. et. al. (2016). Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content. Food Research International, 81, 180–187. doi: https://doi.org/10.1016/j.foodres.2015.12.030
  23. Ribeiro, A., Caleja, C., Barros, L., Santos-Buelga, C., Barreiro, M. F., Ferreira, I. C. F. R. (2016). Rosemary extracts in functional foods: extraction, chemical characterization and incorporation of free and microencapsulated forms in cottage cheese. Food & Function, 7 (5), 2185–2196. doi: https://doi.org/10.1039/c6fo00270f
  24. Caleja, C., Ribeiro, A., Barros, L., Barreira, J. C. M., Antonio, A. L., Beatriz P.P. Oliveira, M. et. al. (2016). Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms. Food Chemistry, 199, 720–726. doi: https://doi.org/10.1016/j.foodchem.2015.12.085
  25. Buhaiova, V. M. (2012). Vykorystannia finikiv u tekhnoohiyi kyslomolochnoho syru. Materaly 78 Mizhnarodnoi konferentsiyi molodykh vchenykh, aspirantiv i studentiv: Naukovi zdobutky molodi – vyrishennia problem kharchuvannia liudstva u XXI stolitti. Kyiv: NUKhT, 162.
  26. Serhienko, L. Ye. (2012). Pokrashchennia vlastyvostei kyslomolochnoho syru za umovy dodavannia yabluk. Materaly 78 Mizhnarodnoi konferentsiyi molodykh vchenykh, aspirantiv i studentiv: Naukovi zdobutky molodi – vyrishennia problem kharchuvannia liudstva u XXI stolitti. Kyiv: NUKhT, 163.
  27. Crevier, B., Bélanger, G., Vuillemard, J.-C., St-Gelais, D. (2017). Short communication: Production of cottage cheese fortified with vitamin D. Journal of Dairy Science, 100 (7), 5212–5216. doi: https://doi.org/10.3168/jds.2016-12308
  28. Sviridova, T. V., Orlovtseva, O. A., Yusupova, K. R. (2016). Research of organoleptic, physical-chemical and microbiological indicators of the enriched cottage cheese. Proceedings of the Voronezh State University of Engineering Technologies, 1, 186–190. doi: https://doi.org/10.20914/2310-1202-2016-1-186-190
  29. Ryzhkova, T., Dyukareva, G., Prudnikov, V., Goncharova, I. (2018). Development of cottage cheese technology using whey broth of linder flowers. EUREKA: Life Sciences, 5, 44–54. doi: http://dx.doi.org/10.21303/2504-5695.2018.00712

Downloads

Published

2018-10-01

How to Cite

Ryzhkova, T., Dyukareva, G., Prudnikov, V., & Goncharova, I. (2018). Developing a technology for making goat’s cottage cheese using the preparation Yodkazeine. Eastern-European Journal of Enterprise Technologies, 5(11 (95), 45–54. https://doi.org/10.15587/1729-4061.2018.143101

Issue

Section

Technology and Equipment of Food Production