Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.272399

Keywords:

rennet cheese, "Mozzarella Ukrainian", herbal supplement, "Immunocort" supplement, cheese clot

Abstract

Experimental studies have proven the effectiveness of the use of the herbal dietary supplement "Immunocort" in the technology of rennet cheese "Mozzarella Ukrainian". "Immunocort" is an herbal preparation that contains a balanced complex of immunoactive plants aimed at strengthening the immune system and eliminating immunodeficiency. The composition of the dietary supplement includes astragalus herb, echinacea root, Damascus blackberry seeds, currant leaf, string grass, Uncaria bark, and ant tree bark.

Based on organoleptic and physical-chemical studies, it was established that the best option in the manufacture of "Mozzarella Ukrainian" cheese is to add to the normalized mixture before its pasteurization of the "Immunocort" supplement in the amount of 3 % by weight of the normalized mixture.

A study was conducted on the effect of the coagulation temperature and pasteurization temperature on the synergistic properties of the cheese clot. These indicators confirmed the significant importance for the transition of solids into whey in the process of making rennet cheese "Mozzarella Ukrainian" with the bio additive "Immunocort". It was found that with an increase in temperature, there was a decrease in the syneretic ability of cheese clots. The efficiency of using solids increased with increasing pasteurization temperature. The relatively low content of dry substances in whey at high pasteurization temperatures can be explained by the denaturation of whey proteins and their transition to a cheese clot. The best results were achieved at the pasteurization temperature (86±2) °C and the coagulation temperature (32±2) °C.

The data obtained could make it possible to manage the process of making new types of cheeses with vegetable additives, depending on the specific conditions and requirements for the product

Author Biographies

Volodimyra Nagovska, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies of Lviv

PhD, Associate Professor

Department of Technology of Milk and Milk Products

Olha Mykhaylytska, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies of Lviv

PhD, Associate Professor

Department of Technology of Milk and Milk Products

Natalya Slyvka, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies of Lviv

PhD, Associate Professor

Department of Technology of Milk and Milk Products

Oksana Bilyk, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies of Lviv

PhD, Associate Professor

Department of Technology of Milk and Milk Products

Yuriy Hachak, Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies of Lviv

PhD, Associate Professor

Department of Technology of Milk and Milk Products

References

  1. Kovaliova, O., Tchoursinov, Y., Kalyna, V., Koshulko, V., Kunitsia, E., Chernukha, A. et al. (2020). Identification of patterns in the production of a biologically-active component for food products. Eastern-European Journal of Enterprise Technologies, 2 (11 (104)), 61–68. doi: https://doi.org/10.15587/1729-4061.2020.200026
  2. Nahovska, V., Hachak, Y., Myhaylytska, О., Slyvka, N. (2017). Application of wheat brans as a functional ingredient in the technology of kefir. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 19 (80), 52–56. doi: https://doi.org/10.15421/nvlvet8011
  3. Voznenko, M. A., Bondarenko, I. I., Yatsenko, B. О., Nyemirich, O. V. (2016). Technological aspects of the manufacture of whipped artichoke powder. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 18 (2), 32–36. doi: https://doi.org/10.15421/nvlvet6806
  4. Gorach, O. O. (2021). Analysis of consumer properties of microgreen and benefits of use in nutrition. Таuridа Scientific Herald. Series: Technical Sciences, 5, 10–15. doi: https://doi.org/10.32851/tnv-tech.2021.5.2
  5. Hachak, Y., Gutyj, B., Bilyk, O., Nagovska, V., Mykhaylytska, O. (2018). Effect of the cryopowder “Amaranth” on the technology of meolten cheese. Eastern-European Journal of Enterprise Technologies, 1 (11 (91)), 10–15. doi: https://doi.org/10.15587/1729-4061.2018.120879
  6. Moatsou, G. (2019). “Cheese: Technology, Compositional, Physical and Biofunctional Properties:” A Special Issue. Foods, 8 (10), 512. doi: https://doi.org/10.3390/foods8100512
  7. Manuelian, C. L., Currò, S., Penasa, M., Cassandro, M., De Marchi, M. (2017). Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses. Journal of Dairy Science, 100 (5), 3384–3395. doi: https://doi.org/10.3168/jds.2016-12059
  8. Hachak, Y., Gutyj, B., Bilyk, O., Nagovska, V., Mykhaylytska, O. (2018). Investigation of the influence of “Amaranth” cryoadditive on organoleptic and microbiological parameters of processed cheeses. EUREKA: Life Sciences, 1, 18–24. doi: https://doi.org/10.21303/2504-5695.2018.00555
  9. Christaki, S., Moschakis, T., Kyriakoudi, A., Biliaderis, C. G., Mourtzinos, I. (2021). Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends in Food Science & Technology, 116, 264–278. doi: https://doi.org/10.1016/j.tifs.2021.07.029
  10. El-Sayed, H. S., Fouad, M. T., El-Sayed, S. M. (2022). Enhanced microbial, functional and sensory properties of herbal soft cheese with coriander seeds extract nanoemulsion. Biocatalysis and Agricultural Biotechnology, 45, 102495. doi: https://doi.org/10.1016/j.bcab.2022.102495
  11. Kontogianni, V. G., Kasapidou, E., Mitlianga, P., Mataragas, M., Pappa, E., Kondyli, E., Bosnea, L. (2022). Production, characteristics and application of whey protein films activated with rosemary and sage extract in preserving soft cheese. LWT, 155, 112996. doi: https://doi.org/10.1016/j.lwt.2021.112996
  12. Lee, N.-K., Jeewanthi, R. K. C., Park, E.-H., Paik, H.-D. (2016). Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract. Journal of Dairy Science, 99 (1), 83–88. doi: https://doi.org/10.3168/jds.2015-9935
  13. Christaki, S., Moschakis, T., Hatzikamari, M., Mourtzinos, I. (2022). Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese. Food Control, 141, 109190. doi: https://doi.org/10.1016/j.foodcont.2022.109190
  14. Gliguem, H., Ben Hassine, D., Ben Haj Said, L., Ben Tekaya, I., Rahmani, R., Bellagha, S. (2021). Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension. Foods, 10 (6), 1276. doi: https://doi.org/10.3390/foods10061276
  15. El-Sayed, S. M., Ibrahim, O. A. (2021). Physicochemical characteristics of novel UF-Soft Cheese Containing Red Radish Roots Nanopowder. Biocatalysis and Agricultural Biotechnology, 33, 101980. doi: https://doi.org/10.1016/j.bcab.2021.101980
  16. El-Sayed, S. M. (2020). Use of spinach powder as functional ingredient in the manufacture of UF-Soft cheese. Heliyon, 6 (1), e03278. doi: https://doi.org/10.1016/j.heliyon.2020.e03278
  17. Vlasenko, I. H., Vlasenko, V. V., Semko, T. V. (2016). Udoskonalennia tekhnolohii syru «Motsarela-Manzar» funktsionalnoho pryznachennia. Scientific Works of NUF, 22 (6), 228–236. Available at: http://ir.vtei.edu.ua/card.php?id=26294
  18. Nagovska, V., Hachak, Y., Mykhaylytska, O., Slyvka, N., Bilyk, O. (2016). Change of technological indicators for soft cheese with bran depending on the rye bran dose. Technology Audit and Production Reserves, 3 (3 (29)), 29–33. doi: https://doi.org/10.15587/2312-8372.2016.71225
  19. Hachak, Y. R., Mykhajlytska, O. R. (2014). Using of plant bioadditives in the technology of cheeses of Dutch group. Science and Education a New Dimension: Natural and Technical Sciences, II (4 (32)), 71–74.
  20. Gachak, Yu. R., Mikhailitskaya, O. R., Gutyj, B. V., Kuzio, L. R., Beliak, V. I. (2019). Dairy products of treatment and prophylactic action with the new cryopowder. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies, 21 (91), 110–117. doi: https://doi.org/10.32718/nvlvet-f9119
  21. Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. (2016). Factors that Affect Cheese Quality. Fundamentals of Cheese Science, 533–542. doi: https://doi.org/10.1007/978-1-4899-7681-9_15
  22. Everett, D. W., Auty, M. A. E. (2008). Cheese structure and current methods of analysis. International Dairy Journal, 18 (7), 759–773. doi: https://doi.org/10.1016/j.idairyj.2008.03.012
  23. Rynne, N. M., Beresford, T. P., Kelly, A. L., Guinee, T. P. (2004). Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese. International Dairy Journal, 14 (11), 989–1001. doi: https://doi.org/10.1016/j.idairyj.2004.03.010
Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese

Downloads

Published

2023-02-25

How to Cite

Nagovska, V., Mykhaylytska, O., Slyvka, N., Bilyk, O., & Hachak, Y. (2023). Influence of the biologically active supplement "Immunocort" on the production and quality of the "Mozzarella Ukrainian" cheese. Eastern-European Journal of Enterprise Technologies, 1(11 (121), 31–40. https://doi.org/10.15587/1729-4061.2023.272399

Issue

Vol. 1 No. 11 (121) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2023 Volodimyra Nagovska, Olha Mykhaylytska, Natalya Slyvka, Oksana Bilyk, Yuriy Hachak

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.