Method of obtaining preventive orientation curd product

Research on the use of components of pike-perch (Sander lucioperca) scales in the form of fibrous collagen-containing additive (CA) and powder additive containing mainly calcium hydroxyapatite (HAp) as components of formulas, when obtaining curd products, has been carried out. Experimental and control samples of curd products and milk whey separated at their reception, according to three similar formulations, differing in that to their main components (milk and kefir) in the formulation No. 1 was added calcium chloride powder (control), in the formulation No. 2 – a solution of CA in lemon juice, in the formulation No. 3 – a solution of HAp in lemon juice. The results of the study showed that CA used in formulation No. 2 increases the yield of curd product (220 g) compared to the control (217 g) and the experimental sample with HAp (194 g). The curd product with the addition of CA has an increased mass fraction of protein, fat, and more optimal ratio of calcium and phosphorus for their assimilation by humans, and separated whey has a reduced mass fraction of protein (1.73%) compared to the control (2.69%) and experimental sample with HAp (4.32%). The curd product with the addition of CA also has a more elastic, elastic and dense consistency without perceptible particles of milk protein compared to the control and experimental sample with HAp, sour-milk saturated taste and smell, without extraneous flavours and odours, white colour with a creamy tinge. On the basis of empirical data obtained with the use of CA, a method of obtaining curd product of preventive orientation was developed.