Log in

Relevant bibliographies by topics / Cottage cheese / Journal articles

To see the other types of publications on this topic, follow the link: Cottage cheese.

Journal articles on the topic 'Cottage cheese'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Cottage cheese.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Kumar, P. M. Ravi. "Review: Basic Ingredients of Cottage Cheese Manufacturing." International Journal for Research in Applied Science and Engineering Technology 9, no. VII (2021): 3047–51. http://dx.doi.org/10.22214/ijraset.2021.37076.

Full text

Abstract:

The present review evaluated the composition and parts of the cottage cheese which was collected from the Pondicherry, India local cottage cheese making areas. The cottage cheeses are marked for the further studies. In cheese making, milk is the (either cow milk or goat milk) foremost ingredient. In ancient times, cheese was making by using goat milk. The past four decades, cheese needs are increasing due to the low fat and taste of it. Now a day, varieties of cheese was produced using various chemicals and additives. In cheese making industries during ripening and cutting is the main process.

APA, Harvard, Vancouver, ISO, and other styles

2

Pastukh, O. N., and E. V. Zhukova. "The use of cow’s and goat’s milk in the technology of cottage cheese and cheese." E3S Web of Conferences 282 (2021): 01001. http://dx.doi.org/10.1051/e3sconf/202128201001.

Full text

Abstract:

The novelty of the study was that a comparative assessment of cow’s and goat’s milk was provided in the work - raw materials and finished products, cottage cheese and white cheese (brynza), developed on the basis of these types of milk. The article presents data on the physical and chemical parameters of cow’s and goat’s milk, data on the technological properties of cow’s and goat’s milk on the example of the production of white cheese cottage. From cow’s and goat’s milk, cottage cheese was produced by acidic and acid–rennet methods and white cheeses were produced with the help of rennet enzym

APA, Harvard, Vancouver, ISO, and other styles

3

PICCININ, DORIS M., and LEORA A. SHELEF. "Survival of Listeria monocytogenes in Cottage Cheese." Journal of Food Protection 58, no. 2 (1995): 128–31. http://dx.doi.org/10.4315/0362-028x-58.2.128.

Full text

Abstract:

Most studies on the behavior of Listeria monocytogenes in cheeses have focused on the soft, ripened types because of human listeriosis outbreaks linked to consumption of these foods, while observations in cottage cheese are limited and conflicting. Fresh market cottage cheese samples with and without sorbate, purchased in the United States and Canada, respectively, were contaminated with L. monocytogenes strain Scott A (103 CFU/g). Mean total plate counts/g, log10, in the fresh U.S. and Canadian cheeses were 3.54 and 5.22, respectively. After 24 days at 5°C, the respective numbers were 3.51 an

APA, Harvard, Vancouver, ISO, and other styles

4

Setyawardani, Triana, Juni Sumarmono, Hidayah Dwiyanti, Heni Rizqiati, Naofal Dhia Arkan, and Tasnim Hunin A. Mohamed. "Improved Antioxidant Activity of Low-Fat Herb-Fortified Cottage Cheese." Buletin Peternakan 48, no. 1 (2024): 75. http://dx.doi.org/10.21059/buletinpeternak.v48i1.87026.

Full text

Abstract:

This study aimed to evaluate the properties of low-fat cottage cheese with the addition of herbs. We conducted an experiment with nine treatments, namely P1: whole-milk cottage cheese; P2: low-fat cottage cheese; P3: low-fat cottage cheese + 20% bidara leaf extract; P4: low-fat cottage cheese + 20% bay leaf extract; P5: low-fat cottage cheese + 20% moringa oleifera leaf extract; P6: Low-fat cottage cheese + 10% bidara leaf extract + 10% bay leaf extract; P7: low-fat cottage cheese + 10% bidara leaf extract + 10% moringa oleifera leaf extract; P8: low-fat cottage cheese + 10% bay leaf extract +

APA, Harvard, Vancouver, ISO, and other styles

5

Ermolaev, V. A. "INVESTIGATION OF THE PROCESSES OF VACUUM DRYING OF COTTAGE CHEESE." Innovative solutions in the agroindustrial complex, no. 1 (March 2025): 61–69. https://doi.org/10.71453/3034-4174-2025-1-61-69.

Full text

Abstract:

The purpose of this work is to study the effect of the initial mass fraction of moisture in cottage cheese on the nature of the vacuum drying process and the quality indicators of dry cottage cheese. This article presents the results of a study of the processes of vacuum drying of cottage cheese. Using mathematical modeling, an equation was obtained that allows determining the drying time depending on the mass fraction of moisture in the raw cottage cheese. It was found that with an increase in the moisture content of the raw cottage cheese, the drying rate and duration of the process increase

APA, Harvard, Vancouver, ISO, and other styles

6

Zakharov, V. L., N. F. Shchegolkov, and N. Ya Nal'vadaev. "THE QUALITY OF COTTAGE CHEESE DEPENDS ON THE BREED OF CATTLE." AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA 2, no. 24 (2022): 39–50. http://dx.doi.org/10.24888/2541-7835-2022-24-40-51.

Full text

Abstract:

The aim of the work was to conduct a comparative assessment of the quality of cottage cheese made from the milk of cows of two different breeds with the same feeding and maintenance. The milk of the Simmental breed cows had lower acidity, higher fat content, but lower protein content and skimmed milk residue than the milk of the red-mottled breed. The yield of cottage cheese when using the milk of the Simmental breed of cows was 10% higher than from the milk of the red-mottled breed. Cottage cheese made from red-mottled milk was fatter, less moist, but more acidic than cottage cheese made from

APA, Harvard, Vancouver, ISO, and other styles

7

Deinychenko, Grygorii, Inna Zolotukhina, Viktoriia Skrynnik, Liudmyla Deinychenko, and Tamara Kravchenko. "BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE." EUREKA: Life Sciences 3 (May 31, 2020): 31–37. http://dx.doi.org/10.21303/2504-5695.2020.001287.

Full text

Abstract:

The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese. The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottag

APA, Harvard, Vancouver, ISO, and other styles

8

Grygorii, Deinychenko, Zolotukhina Inna, Skrynnik Viktoriia, Deinychenko Liudmyla, and Kravchenko Tamara. "BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE." EUREKA: Life Sciences, no. 3 (May 31, 2020): 31–37. https://doi.org/10.21303/2504-5695.2020.001287.

Full text

Abstract:

The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese. The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottag

APA, Harvard, Vancouver, ISO, and other styles

9

Esipova, Maria, Marina Shkolnikova, Evgeny Rozhnov, and Elena Moliboga. "Increasing Nutritional Value of Cottage Cheese Products by the Rúbus idáeus Fortification." Food Industry 9, no. 1 (2024): 5–15. http://dx.doi.org/10.29141/2500-1922-2024-9-1-1.

Full text

Abstract:

The cottage cheese and cottage cheese products introduction in the diet enables to compensate the protein deficiency observed in a significant part of the population. A man can increase cottage cheese product consumer supply by the non-dairy component use, in particular fruit ones. The research aims at cottage cheese product development with the introduction of raspberry fruits Rubus idaeus processing product for the finished product fortification with biologically active substances and organoleptic properties improvement. To amplify the cottage cheese product produced by the cow milk fermenta

APA, Harvard, Vancouver, ISO, and other styles

10

Chebotarev, E. A., A. A. Soldatov, and S. O. Yascin. "Study of the process of transition of milk fat to whey at various stages of cheese production." BIO Web of Conferences 71 (2023): 01071. http://dx.doi.org/10.1051/bioconf/20237101071.

Full text

Abstract:

The article analyzes the factors affecting the fat content in whey in the production of various cheeses and cottage cheese. The dependence of whey fat content on the fat mass con-centration in the dry matter of cheese was obtained. A study of the fat content and fat globules dispersed composition of cheese whey samples taken at different stages of cheese production was carried out.

APA, Harvard, Vancouver, ISO, and other styles

11

Bokeria, Akaki, Oleksandr Savchenko, Sofio Dzneladze, Ihor Ustymenko, and Elene Gambarashvili. "DEVELOPMENT OF TECHNOLOGY OF COTTAGE CHEESE AND WHEY DRINK WITH THE USE OF SEA BUCKTHORN." Human and nation s health 2, no. 4 (2024): 7–17. https://doi.org/10.31548/humanhealth.4.2024.7.

Full text

Abstract:

One of the most important tasks of food security is to provide the population with dairy products, particularly, with a high protein content. Among such products, cottage cheese is distinguished. At the same time, the industrial processing of milk, which is based on the principles of waste-free production of dairy products with increased quality and safety indicators, is relevant.The work aims to develop the technology of cottage cheese and whey drink using sea buckthorn.The object of the study was samples of cottage cheese and whey drink produced using different amounts (10 %, 15 % and 20 %)

APA, Harvard, Vancouver, ISO, and other styles

12

Hetmanets, V. N., and N. N. Lantseva. "DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE." Innovations and Food Safety, no. 4 (June 30, 2020): 11–23. http://dx.doi.org/10.31677/2311-0651-2019-26-4-11-23.

Full text

Abstract:

For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product. The results of marketing research and respondents’ answers about the possibility of fortification of food products, in particular dairy products, showed the feasibility of developing recipes for functional cottage cheese. It was established that for its production it is advisable to use cottage cheese obtained by the

APA, Harvard, Vancouver, ISO, and other styles

13

Shkolnikova, M. N., E. D. Rozhnov, and M. S. Esipova. "The influence of the type of consumer packaging on the quality of cottage cheese during the shelf life." Sovremennaya nauka i innovatsii, no. 1 (45) (2024): 97–103. http://dx.doi.org/10.37493/2307-910x.2024.1.9.

Full text

Abstract:

The article summarizes information on the use of polymer materials and paper for consumer packaging of cottage cheese, as well as on the examination of consumer properties of cottage cheese sold in consumer markets of cities of the Russian Federation. Experimental data on the effect of the type of consumer packaging of cottage cheese on its quality and safety during the shelf life are presented. The degree of influence of the packaging material – parchment, laminated foil and a container made of polyvinyl chloride on the safety of cottage cheese with a fat content of 5% is shown.

APA, Harvard, Vancouver, ISO, and other styles

14

Bokeria, Akaki, Roza Khutsishvili, Jeiran Futkaradze, Eter Sadaghashvili, and Diana Kotrikadze. "Food Products with Functional Ingredients, Technology and Research." Works of Georgian Technical University, no. 2(536) (May 16, 2025): 111–19. https://doi.org/10.36073/1512-0996-2025-2-111-119.

Full text

Abstract:

The purpose of research is to obtain new functional honey-containing dairy products (soft and cool cheeses, cottage cheese, whey) of improved composition; For the preparation of cottage cheese, honey cottage cheese, soft cheese and honey soft cheese, dry whey of Italian production CALZA CLEME-NTE CFM4 01 is used, which contains: Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar diacetylactcis, Leuconostoc mesenteroides ssp. Cremoris; Carbohydrate analysis of the obtained products was carried out by the chromatographic method using highperfo

APA, Harvard, Vancouver, ISO, and other styles

15

Ladyka, Volodymyr, Tetiana Synenko, Nataliia Bolhova, Yuriy Skliarenko та Viktoriia Vechorka. "Determination of the influence of raw milk β-casein polymorphism on the efficiency of making cottage cheese". Technology audit and production reserves 3, № 3(83) (2025): 56–62. https://doi.org/10.15587/2706-5448.2025.328936.

Full text

Abstract:

The positive functional features of A2 milk and the increase in the percentage of animals with the A2A2 genotype will contribute to expanding the choice of dairy products, in particular, cottage cheese. It is expected that determining the influence of the protein composition of raw milk on the quality and yield of cheese will allow for effective selection of dairy breeds of cows. The object of the study is the technological process of producing cottage cheese, produced by the classical acid method of coagulation of milk proteins from cows with different β-casein genotypes (A1A1, A1A2, A2A2). S

APA, Harvard, Vancouver, ISO, and other styles

16

Shishkin, A. A. "Experience in deepening production accounting from the ERP level to the MES level at the Karat Moscow Processed Cheese Plant." Upravlenie kachestvom (Quality management), no. 6 (April 10, 2023): 40–43. http://dx.doi.org/10.33920/pro-01-2306-05.

Full text

Abstract:

The Moscow factory of processed cheeses "Karat" has been operating since 1934. The company produces a wide range of products: processed, cottage cheese, cottage cheese and dairy products for special purposes for HORECA, cosmonauts, officers and employees of the Russian Army, the Northern and Pacific Fleet. To optimize the work, the management of AO "Karat" decided to implement the MES system, organized a tender, as a result of which a contractor was selected — the company "Constant", which has extensive experience and has methods of quick start of a typical software product with minimal modifi

APA, Harvard, Vancouver, ISO, and other styles

17

Monsoor, M. A., K. Farooq, and Z. U. Haque. "Cottage cheese whey as an ingredient of cottage cheese dressing mixes." International Journal of Dairy Technology 56, no. 1 (2003): 17–21. http://dx.doi.org/10.1046/j.1471-0307.2003.00064.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Aleshkov, A. V., and Y. S. Y.S. Kostyleva. "ASSORTMENT AND QUALITY OF COTTAGE CHEESE ON KHABAROVSK MARKET." Vestnik of Khabarovsk State University of Economics and Law, no. 3 (December 10, 2020): 141–52. http://dx.doi.org/10.38161/2618-9526-2020-3-09.

Full text

Abstract:

The main trends in the formation of cottage cheese market in the Russian Federation and abroad are examined. The analysis of the structure of assortment of cottage cheese sold in the retail chain of Khabarovsk, including «Wenga» company («Samberi» store) is made. Examination of consumer properties of six samples of cottage cheese selected in the retail chain of Khabarovsk is carried out. It is established that manufacturers often provide false information about the content of protein and fat in the product

APA, Harvard, Vancouver, ISO, and other styles

19

Saitkulov, Foziljon Ergashevich Abduvaliyev Dilshod Rustam-o'g'li Axmedova Anorabonu Olimjon qizi Dadajonova Hilola Qobul qizi Nazarova Maftuna Hasanjonovna. "PROTEINS - THE BIOCHEMICAL ROLE OF THE HUMAN BODY." SCIENCE AND INNOVATION IN THE EDUCATION SYSTEM 1, no. 7 (2022): 51–53. https://doi.org/10.5281/zenodo.7451001.

Full text

Abstract:

The best sources of animal proteins are eggs, dairy products for example, cottage cheese, cheese, granular cottage cheese, fish, poultry, meat. The best sources of plant-based proteins are legumes, nuts, seeds and grain products. A serious lack of protein leads to edema and muscle weakness, hair and skin changes.

APA, Harvard, Vancouver, ISO, and other styles

20

Komansilan, Sylvia, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi, and Herly Evanuarini. "The Physicochemical Characteristics and Protein Profile of Cottage Cheese Produced by Using Crude Bromelain Enzyme Extracted from Ananas Comosus." Current Research in Nutrition and Food Science Journal 9, no. 2 (2021): 578–87. http://dx.doi.org/10.12944/crnfsj.9.2.21.

Full text

Abstract:

The utilization of an alternative enzyme for rennet substitution in cheese production offers promising potential for product diversification. In this research, the physicochemical characteristics and protein profile of cottage cheese made by using the crude extract of bromelain enzyme from Ananas comosus were evaluated. The observed variables include protein, fat, water, and ash content, as well as the cottage cheese yields, texture, meltability and protein profile. The research was conducted in a completely randomized design with 3 different bromelain concentrations at 1.5% (K1); 3% (K2); and

APA, Harvard, Vancouver, ISO, and other styles

21

G., V. "Cottage cheese with edema." Kazan medical journal 20, no. 5 (2021): 546–47. http://dx.doi.org/10.17816/kazmj76603.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Zakharov, V. L., and D. V. Shvecova. "VITAMIN VALUE AND SAFETY OF COTTAGE CHEESE WHEN INTRODUCING NATURAL PRESERVATIVES OF FRUITS AND BERRIES INTO ITS RECIPE." AGRO-INDUSTRIAL TECHNOLOGIES OF THE CENTRAL RUSSIA 21, no. 3 (2021): 45–56. http://dx.doi.org/10.24888/2541-7835-2021-21-45-56.

Full text

Abstract:

The purpose of these studies was to determine how much it is possible to extend the shelf life of cottage cheese and increase its vitamin value due to berries and fruits of some fruit and berry plants. The research was carried out in 2021 on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. Kefir with a fat content of 3.2% was used as the main raw material. The fruits and ber-ries were thoroughly washed and crushed into a pulp, then added to kefir and mixed evenly. Kefir was heated in a wat

APA, Harvard, Vancouver, ISO, and other styles

23

Akaki Bokeria, Sofio Dzneladze, Elene Sordia, et al. "Development of technologies for cottage cheese and whey drink production with sea buckthorn supplement." International Journal of Science and Research Archive 15, no. 1 (2025): 471–78. https://doi.org/10.30574/ijsra.2025.15.1.0946.

Full text

Abstract:

Cottage cheese, a staple dairy product, is experiencing a surge in global demand, driven by consumers seeking healthier and more versatile food options. Consequently, innovation in flavor profiles and functional enhancements is a key focus for dairy producers. This article introduces a novel production method for cottage cheese, featuring the incorporation of sea buckthorn. This approach not only elevates the sensory experience of cottage cheese but also unlocks a unique value proposition by transforming a common dairy byproduct, whey, into a refreshing, vitamin-packed beverage. The proposed p

APA, Harvard, Vancouver, ISO, and other styles

24

DEMOTT, B. J. "The Calcium Content of Cottage Cheese Made by Culture and Direct Acidification." Journal of Food Protection 51, no. 9 (1988): 740–42. http://dx.doi.org/10.4315/0362-028x-51.9.740.

Full text

Abstract:

Using atomic emission spectrophotometry, the average calcium content of 29 market samples of cottage cheese made by the culture method was found to be 76.6 mg/100 g, and that of 18 market samples made by the direct acidification procedure was 91.2 mg/100 g. The average calcium content of 24 samples of lowfat cottage cheese was 87.5 mg/100 g and that of 23 samples of 4% cheese was 76.7 mg/100 g. Lowfat direct set cottage cheese had the most calcium, 102.3 mg/100 g. Curd made in the laboratory by the culture and direct acidification procedure showed no significant difference in calcium content.

APA, Harvard, Vancouver, ISO, and other styles

25

Berisha, Kaltrina, Mentor Thaqi, and Hysen Bytyqi. "Traditional Cottage Cheese production in Kosovo." Food Science and Applied Biotechnology 1, no. 2 (2018): 125. http://dx.doi.org/10.30721/fsab2018.v1.i2.34.

Full text

Abstract:

The study was conducted to identify the technological process of cottage cheese production as well as its diversity produced in traditional way in Kosovo. The data were collected by survey realized during the period October 2015 – April 2016. The sample size was calculated as 450 small-scale households and was randomly selected, representing all regions of Kosovo. The data were collected by face to face survey in rural settlements. The study was focused on the mode of cottage cheese production, as a way of coagulation, pasteurization, storage and use of cottage cheese produced. According to st

APA, Harvard, Vancouver, ISO, and other styles

26

Dolmatova, O. I., and L. A. Bessonova. "Production of cottage cheese with improved quality indicators." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 4 (2023): 15–19. https://doi.org/10.20914/2310-1202-2023-4-15-19.

Full text

Abstract:

Cottage cheese is a healthy dairy protein product that is included in the diet of most Russians. It is consumed as an independent product, used as a prescription ingredient in the production of semi-finished products (for example, cheesecakes, dumplings, etc.). The main processes that determine the quality of cottage cheese are casein coagulation and processing of the formed clot. To produce a product of standard moisture content and consistency, it is necessary to obtain a dense protein clot with irreversibly breaking bonds that contribute to its syneresis. The method of protein coagulation h

APA, Harvard, Vancouver, ISO, and other styles

27

Maullu, Carlo, Giorgio Lampis, Alessandra Desogus, Angela Ingianni, Gian Maria Rossolini, and Raffaello Pompei. "High-Level Production of Heterologous Protein by Engineered Yeasts Grown in Cottage Cheese Whey." Applied and Environmental Microbiology 65, no. 6 (1999): 2745–47. http://dx.doi.org/10.1128/aem.65.6.2745-2747.1999.

Full text

Abstract:

ABSTRACT Cottage cheese whey is a cheese industry by-product still rich in proteins and lactose. Its recycling is seldom cost-effective. In this work we show that the lactose-utilizing yeast Kluyveromyces lactis, engineered for production of recombinant human lysozyme, can be grown in cottage cheese whey, resulting in high-level production of the heterologous protein (125 μg/ml).

APA, Harvard, Vancouver, ISO, and other styles

28

Alibekov, R. S., A. A. Utebaeva, Z. T. Nurseitova, Z. K. Konarbayeva, and B. M. Khamitova. "Cottage cheese fortified by natural additives." Supplementary 1 5, S1 (2021): 152–59. http://dx.doi.org/10.26656/fr.2017.5(s1).013.

Full text

Abstract:

Currently, a significant value for a correct nutrition and human metabolism has available the fermented milk products, as a cottage cheese that is produced by a culture of Lactis Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover, the enrichment of the functional specificity of such products by vitamins C, E, A, D, K, macro - and microelements is a topical direction. The purpose of this study was to develop new cottage cheese compositions fortified by natural additives: ginger, topinambour and radish. For the achieving of it, following tasks were considered: c

APA, Harvard, Vancouver, ISO, and other styles

29

N., Grynchenko, and Tyutyukova D. "INVESTIGATION OF SKIMMED MILK INFLUENCE ON PHYSICAL AND CHEMICAL PROPERTIES OF COTTAGE CHEESE." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1 (27) (July 6, 2018): 31–43. https://doi.org/10.5281/zenodo.1306400.

Full text

Abstract:

<em>The expediency and urgency of the development of innovative technologies is substantiated, the implementation of which allows increasing the efficiency of the functioning of food production. It is determined that the introduction of innovations that are aimed at resource saving, optimization of production processes is impossible without a thorough understanding of the laws of the influence of technological factors on the quality and safety indicators of new products, in particular, its physical and chemical indicators. The role of calcium in the formation of quality indicators of cottage c

APA, Harvard, Vancouver, ISO, and other styles

30

Pozzobon, Victor, and Clément Pozzobon. "Cottage cheese in a diet – a review." Nutrition & Food Science 49, no. 6 (2019): 1265–74. http://dx.doi.org/10.1108/nfs-03-2019-0073.

Full text

Abstract:

Purpose Cottage is a protein-rich food which is commonly consumed by people targeting weight reduction and athletes willing to eat whole-food instead of protein supplements. Yet out of common knowledge, the scientific community lacks solid evidences of the effect of the inclusion of cottage cheese in a diet. The purpose of this paper is to assess the evidences from scientific literature of the impact of inclusion of cottage cheese in a diet. Design/methodology/approach PubMed and Web of Science were searched for scientific literature dealing with “cottage cheese” and “diet.” There was no restr

APA, Harvard, Vancouver, ISO, and other styles

31

Zharykbasov, E. S., A. K. Kakimov, K. S. Zharykbasova, Zh Kh Kakimova, and G. N. Raimkhanova. "RESEARCH ON THE INFLUENCE OF COLLAGEN-CONTAINING CONCENTRATE DOSES ON THE QUALITY INDICATORS OF COTTAGE CHEESE PRODUCT." Bulletin of Shakarim University. Technical Sciences 1, no. 2(14) (2024): 219–27. http://dx.doi.org/10.53360/2788-7995-2024-2(14)-27.

Full text

Abstract:

The article presents a theoretical analysis of scientific research aimed at developing technologies for functional dairy products using collagen or collagen-containing products. The relevance of this research is confirmed by the growing interest in functional foods that contribute to health improvement and disease prevention. Collagen, as an innovative ingredient, has the ability to improve the texture, consistency, and biological value of dairy products. Based on experimental studies, the microstructure of the obtained dry collagen-containing concentrate was determined. Calculations revealed

APA, Harvard, Vancouver, ISO, and other styles

32

Grygier, Anna, Kamila Myszka, Artur Szwengiel, et al. "Production of Bioactive Compounds by Food Associated Galactomyces geotrichum 38, as Determined by Proteome Analysis." Nutrients 11, no. 2 (2019): 471. http://dx.doi.org/10.3390/nu11020471.

Full text

Abstract:

Fried cottage cheese is a dairy product, popular in some parts of Poland. Proteomic analysis of a culture of the mold Galactomyces geotrichum 38 isolated from fried cottage cheese was performed using UHPLC/MS. From the proteins identified, we selected those involved in the biosynthesis of bioactive compounds and those useful in industry. In the G. geotrichum 38 culture, the production quantities of vitamin B2 (224 μg/L), ergosterol (54.63 mg/kg), and trehalose (0.91 g/L) were determined by HPLC. The identified proteins were also used to prepare a hypothetical fatty acid biosynthesis pathway, a

APA, Harvard, Vancouver, ISO, and other styles

33

Pogarskaya, Viktoriya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, and Tetyana Abramova. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS." EUREKA: Life Sciences 3 (May 31, 2019): 54–60. http://dx.doi.org/10.21303/2504-5695.2019.00921.

Full text

Abstract:

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging t

APA, Harvard, Vancouver, ISO, and other styles

34

Viktoriya, Pogarskaya, Pavlyuk Raisa, Balabai Kateryna, Pogarskiy Aleksey, Stukonozhenko Tetyana та Abramova Tetyana. "DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTЕS AND EXTRACTS". EUREKA: Life Sciences 3 (31 травня 2019): 54–60. https://doi.org/10.21303/2504-5695.2019.00921.

Full text

Abstract:

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging t

APA, Harvard, Vancouver, ISO, and other styles

35

Boyarshinova, E. V. "PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE." Innovations and Food Safety, no. 4 (January 7, 2022): 37–45. http://dx.doi.org/10.31677/2072-6724-2021-34-4-37-45.

Full text

Abstract:

Currently, cottage cheese is one of the leading dairy products for infants’ nutrition. Today, the urgent task is to expand the range of sour-milk products by developing a technology for cottage cheese production with the addition of a fruit filler. The object of research is cottage cheese for the diet of children over six months. The cottage cheese is produced from whole milk subjected to high-temperature treatment with the use of starter microorganisms and with the addition of fruit filler “Banana”. The children’s curd recipe developed by the authors included the following raw materials and c

APA, Harvard, Vancouver, ISO, and other styles

36

Sagandyk, Assem, Kadyrzhan Makangali, Gulmira Zhakupova, Tamara Tultabayeva, and Gulzhan Tokysheva. "Implementation of biological active compound BIO-AP-IRGA: chemical features of enriched yogurt and cottage cheese." Eastern-European Journal of Enterprise Technologies 6, no. 11 (132) (2024): 42–49. https://doi.org/10.15587/1729-4061.2024.315182.

Full text

Abstract:

The imbalance of micro- and macronutrients is a significant health issue, often due to poor nutrition, vitamin deficiencies, and disruptions in mineral metabolism. To address these challenges, biologically active supplements (BASs) are gaining popularity. In Kazakhstan, the BIO-AP-IRGA dietary supplement, derived from dried saskatoon berry, chokeberry, and whey, was developed to improve local food products. The study explored integrating BIO-AP-IRGA into yogurt and cottage cheese, assessing the impact on their nutritional and chemical properties. Standard analytical methods were used to evalua

APA, Harvard, Vancouver, ISO, and other styles

37

Nikolaeva, M. A., and P. V. Lebedeva. "Range analysis of the subcategory “Sour Cream and Cottage Cheese” sold in Moscow retail trade enterprises and their assortment policy for this subcategory." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (March 16, 2024): 150–59. http://dx.doi.org/10.33920/igt-01-2403-03.

Full text

Abstract:

The purpose of the article is to analyze the trade assortment of the subcategory “Sour Cream and Cottage Cheese”, sold in stores of three retail chains in Moscow, and identify the main directions of their assortment policy for this subcategory. It was found that the trade assortment of the subcategory “Sour Cream and Cottage Cheese” was identified as expanded. Such indicators of the assortment of sour cream and cottage cheese as completeness, depth, stability, novelty, harmony, and rationality were determined. The highest coefficient of the assortment rationality was established in the Azbuka

APA, Harvard, Vancouver, ISO, and other styles

38

Glagoleva, L. E., N. P. Zatsepilina, A. S. Galimov, and S. V. Pavlova. "Complex plant food systems in the production technology of dietary cottage cheese desserts." IOP Conference Series: Earth and Environmental Science 839, no. 3 (2021): 032018. http://dx.doi.org/10.1088/1755-1315/839/3/032018.

Full text

Abstract:

Abstract The current priority trend in the food-processing industry is the use of non-traditional biologically active plant raw materials. In this regard, the potential application of stevia syrup and a dry pumpkin-based vegetable complex in the design of an integrated food system and further use in the production technology of dietary cottage cheese desserts with sucrose being completely replaced has been investigated. Thus, the content of the selected components has been determined to be 0.175 g of stevia syrup and 4 g of a pumpkin-based vegetable complex per 100 g of the cottage cheese base

APA, Harvard, Vancouver, ISO, and other styles

39

Rebić, Velma, Mufida Aljičević, Viktor Landeka, Džanela Mešinović, and Amina Karić. "Pathogen presence in cottage cheese sold for public consumption at Sarajevo Canton markets." Veterinarska stanica 54, no. 4 (2022): 425–34. http://dx.doi.org/10.46419/vs.54.4.7.

Full text

Abstract:

Cottage cheese is the largest segment of the dairy market and is most often consumed as a fresh food. The microbiological quality of domestic cottage cheese can pose a problem for public health. Cottage cheese belongs to a group of foods having a potential public health risk. The aim of this study was to conduct microbiological research to determine the level of sanitary safety of cottage cheese types acquired from the most frequents markets of Sarajevo Canton (Bosnia and Herzegovina). Of the total (n=40) analysed cheese types, 22 samples (55%) proved to be meet sanitary requirements, while 18

APA, Harvard, Vancouver, ISO, and other styles

40

Klava, Dace, Evita Straumite, Liene Jansone, and Andris Sedmalis. "Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu." Rural Sustainability Research 47, no. 342 (2022): 23–31. http://dx.doi.org/10.2478/plua-2022-0004.

Full text

Abstract:

Abstract Muffin is a flour confectionery product with an elastic texture. Nowadays, vegetable products are replacing traditional dairy products more often in the food sector. Tofu, which is a quintessential soy protein product, is one of the alternatives for making vegan products. The aim of this research was to determine the influence of defrosting processes to changes of sensory and textural properties of a muffins with cottage cheese and its vegan substitutes. Five types of muffins were used in the study – muffin without cottage cheese (control), muffin with cottage cheese, muffin with lact

APA, Harvard, Vancouver, ISO, and other styles

41

Shelef, L. A., and R. J. Ryan. "Calcium Supplementation of Cottage Cheese." Journal of Dairy Science 71, no. 10 (1988): 2618–21. http://dx.doi.org/10.3168/jds.s0022-0302(88)79854-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Zhenisbekova, A. A., M. K. Tulepova, F. T. Dikhanbaeva, and R. B. Mukhtarkhanova. "Improvement of cottage cheese technology." Journal of Almaty Technological University, no. 4 (December 23, 2021): 5–9. http://dx.doi.org/10.48184/2304-568x-2021-4-5-9.

Full text

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

APA, Harvard, Vancouver, ISO, and other styles

43

KOZAKI, Michio, Priscilla C. SANCHEZ, and Erlinda I. DIZON. "Cottage cheese of the Philippines." food preservation science 27, no. 4 (2001): 211–21. http://dx.doi.org/10.5891/jafps.27.211.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

GENIGEORGIS, CONSTANTIN, MARIUS CARNICIU, DAN DUTULESCU, and THOMAS B. FARVER. "Growth and Survival of Listeria monocytogenes in Market Cheeses Stored at 4 to 30°C." Journal of Food Protection 54, no. 9 (1991): 662–68. http://dx.doi.org/10.4315/0362-028x-54.9.662.

Full text

Abstract:

Forty-nine market cheeses representing 24 types and 28 brands were purchased from local supermarkets. Pieces of cheeses of approximately 1.5 × 0.5 cm were surface inoculated with log10 3.95 to 4.36 cells of a Listeria monocytogenes pool made up of five strains (Scott A, V7, RM-1, VPH1, VPH2) and placed in petri dishes. After wrapping with cellophane, the dishes were stored at 4, 8, and 30°C for up to 36 d. Of the cheeses, 36.7% supported growth equivalent to a mean inoculum increase of 1.4 log10 (range 0.21 to 3.58) in at least one storage temperature. They included soft Hispanic type (Queso F

APA, Harvard, Vancouver, ISO, and other styles

45

Laslo, É., and É. György. "Evaluation of the microbiological quality of some dairy products." Acta Universitatis Sapientiae, Alimentaria 11, no. 1 (2018): 27–44. http://dx.doi.org/10.2478/ausal-2018-0002.

Full text

Abstract:

Abstract Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores and the open-air public market. Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a d

APA, Harvard, Vancouver, ISO, and other styles

46

Sycheva, O. V., V. G. Kaishev, S. A. Oleinik, E. A. Skorbina, and I. A. Trubina. "Preparation of cottage cheese enriched with an antioxidant preparation." New Technologies 19, no. 4 (2024): 157–62. http://dx.doi.org/10.47370/2072-0920-2023-19-4-157-162.

Full text

Abstract:

The steady trend towards the production and consumption of functional foods is a hallmark of modern times. Among them fermented milk products, including cottage cheese, have a big share. Antioxidants, in particular betaine, are used for the fortification of food products. Betaine is proved to have a wide range of health benefits. The recommended intake of betaine is 131 mg/day, however, to exhibit a functional effect on the human body, its daily dose must reach 1500 mg. The actual consumption of betaine in food products is much lower, which necessitates the need to enrich daily diet products w

APA, Harvard, Vancouver, ISO, and other styles

47

I Ketut Budaraga, Rera Aga Salihat, and Eddwina Aidila Fitria. "Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment." Potravinarstvo Slovak Journal of Food Sciences 17 (November 29, 2023): 986–96. http://dx.doi.org/10.5219/1915.

Full text

Abstract:

Using organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used, especially in making cottage cheese from soy milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in making cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, Wuluh starfruit juice, as a coagulant in making cottage cheese from soy milk. A completely Randomized Design with six le

APA, Harvard, Vancouver, ISO, and other styles

48

Komansilan, S., S. Sakul, W. Ma’ruf, and J. Pontoh. "Potential antioxidant activity and physical of cottage cheese using bromelain enzyme pineapple[Ananas comusus] as a natural coagulant." IOP Conference Series: Earth and Environmental Science 1341, no. 1 (2024): 012037. http://dx.doi.org/10.1088/1755-1315/1341/1/012037.

Full text

Abstract:

Abstract The proteolytic enzyme bromelain, which can aid in hydrolyzing proteins into amino acids, is found in pineapple fruit. The bromelain enzyme can also aid in the coagulation of milk, which makes it useful in the cottage cheese-making process. The numerous phenolic compounds and flavonoids found in pineapple fruit serve as a source of antioxidants. Antioxidants function by scavenging free radicals. This study used the pineapple fruit’s bromelain enzyme as a natural coagulant to ascertain the cottage cheese’s physical characteristics and antioxidant activity. Each treatment (K1 = 0%, K2 =

APA, Harvard, Vancouver, ISO, and other styles

49

TOCHMAN, LISA M., CHARLES M. STINE, and BRUCE R. HARTE. "Thermal Treatment of Cottage Cheese “In-Package” by Microwave Heating1." Journal of Food Protection 48, no. 11 (1985): 932–38. http://dx.doi.org/10.4315/0362-028x-48.11.932.

Full text

Abstract:

Small-curd cottage cheese was packaged in polystyrene tubs and subjected to heat treatments of 37–82.2°C using .5 and 2.8 kw microwave sources. Cottage cheese was also packed in flexible pouches (laminate structure of ethylene vinyl acetate/polyvinylidene chloride/ethylene vinyl acetate - EVA/PVDC/EVA) and polyethylene tubs and subjected to heat treatments of 37.0 – 82.2°C. Moisture content, syneresis, microbial population, pH and sensory properties were monitored until samples were considered no longer acceptable. The shelf life of samples ranged from 7 to 42 d. Optimum quality was observed w

APA, Harvard, Vancouver, ISO, and other styles

50

Mamedova, N.Sh. "SYMPTOMS AND TREATMENT OF THRUSH IN CHILDREN." MODERN SCIENCE AND RESEARCH, no. 12 (December 12, 2023): 513–15. https://doi.org/10.5281/zenodo.10361690.

Full text

Abstract:

<i>Thrush is a fungal (yeast) infection that can grow in your mouth, throat and other parts of your body. With oral thrush (oral candidiasis), you may develop white, raised, cottage cheese-like lesions (spots) on your tongue and cheeks. Thrush can quickly become irritated and cause mouth pain and redness.</i>

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!