Environmental safety and technology of innovative cottage cheese product

Purpose. Study of the possibility of using kiwi fruits, cocoa beans and vanillin in the technology of an innovative curd product, identifying their biologically active substances and assessing the environmental safety of the resulting products. Materials and Methods. The studies were conducted in the laboratories of VRIMMP (Volgograd, Russia), Volgograd State Technical University (Volgograd, Russia). The objects of study were: cow's milk, not lower than first grade, fat-free cottage cheese, starter culture of mesophilic lactic acid bacteria from VIVO LLC, kiwi, cocoa beans, and curd cheese. Experimental samples of glazed curd cheese were produced in accordance with GOST 33927-2016. A complex of generally accepted standard and modified research methods was used: physicochemical, organoleptic, microbiological, and safety indicators. Organoleptic indicators were determined by the sensory method; the vitamin and mineral composition was determined by capillary electrophoresis using the Kapel-105M system (St. Petersburg, Russia); toxicological indicators were determined by the colorimetric method; the content of aflatoxin M1 was determined by thin-layer chromatography. Results. The dosage of kiwi puree introduction has been determined – 7%. The recipe and technological scheme for production of glazed curd cheese bars have been developed. Kiwi in the form of puree was introduced into the curd mass, which is subjected to temperature treatment at 75-78 °C for 30 minutes to preserve the high content of vitamins: C, group B, A, E, K, etc., as well as a complex of biologically active substances. The curd mass has the most pronounced pleasant taste and smell of kiwi, moderately dense consistency with the presence of kiwi particles and seeds, greenish color interspersed with kiwi particles and black seeds. Cocoa powder and vanillin were used to prepare chocolate glaze to cover the surface of the curd bars. The glaze is hard, homogeneous, non-crumbling, brown in color, evenly distributed throughout the mass, with the taste and smell of vanilla. It has been established that the resulting product has high consumer properties and is safe for the consumer. Conclusion. The use of green kiwi fruits, cocoa powder and vanillin in the production technology of an innovative curd product allows to expand the range of fermented milk food products with high nutritional and dietary properties.