The influence of microparticulated whey proteins with polyphenols and micellar casein concentrate on quality indicators and biological value of semi-hard cheese

The aim of the research is to study the combined effect of micellar casein concentrate and whey protein microparticulate with polyphenols on the process of rennet coagulation of milk, organoleptic, physico-chemical parameters and biological value of experimental cheese samples. Cow's milk obtained from the supplier “Chapaevskoye” farm with a mass concentration of fat 3.9 %, micellar casein concentrate with a ratio of casein: whey proteins 96:4, microparticulate of whey proteins with the inclusion (encapsulation) of dihydroquercetin in their structure, produced at JSC “Dairy Plant Stavropolsky” were used as research objects. The mechanism of reducing the astringency of polyphenols by whey proteins is considered. The relevance of using milk protein concentrates in cheese production is substantiated. The study of the combined effect of micellar casein concentrate and microparticulated whey proteins with the inclusion (encapsulation) of dihydroquercetin on rennet coagulation of milk is carried out. A comparative analysis of quality attributes and amino-acid score of semi-hard cheese enriched with dairy protein concentrates with "Rossijsky" cheese is given. The research results showed that the standardized dairy mixture with micellar casein concentrate and microparticulate with polyphenols is suitable for the production of rennet cheese. According to all physico-chemical parameters, the experimental sample is close to the control one. The mass fraction of protein is 0.5% higher, the mass fraction of moisture is 1.2 % and the mass fraction of fat is 2.7 % lower compared to the control sample. Since the control sample of “Russian” cheese has a lack of essential amino acids such as methionine and cysteine, it is concluded that the experimental cheese shows higher performance due to the presence of a microparticulate of whey proteins rich in sulfur-containing amino acids. The research results allow to conclude that cheese enriched with micellar casein concentrate and a microparticulate of whey proteins with the inclusion (encapsulation) of dihydroquercetin in their structure is characterized by stable organoleptic and physico-chemical parameters and a higher biological value compared to its counterpart, "Russian" cheese.

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