Effect of whey protein concentrate on the quality characteristics and yield of cottage cheese
https://doi.org/10.37493/2307-910X.2025.4.7
Abstract
Introduction. The lack of protein in the human diet is a problem faced by the population of many countries around the world. An effective solution is the use of protein supplements, including whey protein concentrate (WPC), in the production of dairy products such as fermented milk drinks, ice cream, cottage cheese, and cottage cheese products. This study investigated the effect of WPC on the quality characteristics of low-fat cottage cheese and 5% fat cottage cheese.
Materials and methods. The doses of KSB added to milk mixtures were 0.5, 1, 1.5, 2, 2.5, and 3%.
Results and discussion. The thermostability of milk mixtures for cottage cheese with KSB during heat treatment and the effect of whey protein concentrate on the acid-forming capacity of a starter based on mesophilic lactococci (Lac. lactis) during milk fermentation were studied. The yield of the finished product was evaluated, and the organoleptic, physical-chemical, and rheological properties of the cottage cheese samples with KSB were determined.
Conclusion. The research allowed for the selection of a 5% fat-content cottage cheese sample with a 1% dosage of ultrafiltered whey protein concentrate (UF-WPC) and a sample of low-fat cottage cheese with a 0.5% dosage of UF-WPC. It was concluded that cottage cheese enriched with whey protein concentrate can be used to produce curd products with a soft, plastic, and spreadable consistency.
About the Authors
E. Y. Porotova
V.I. Vernadsky Crimean Federal University
Россия
Россия
Porotova Elena Yurievna - candidate of technical sciences, Associate Professor Associate of the Department of Technology and Equipment for the Production and Processing of Livestock Products at the Institute of Agrotechnological Academy V. I. Vernadsky Crimean Federal University.
295492, Republic of Crimea, Simferopol, Agrarnoe, tel. +7-978-112-35-02
M. V. Kaledina
Belgorod State Agrarian University V.Ya. Gorin
Россия
Россия
Kaledina Marina Vasilievna - candidate of technical sciences, Associate Professor, Associate Professor of the Department of Technology of Production and Processing of Agricultural Products.
308503 Belgorod Region, Belgorod District, Maysky Settlement, Vavilov St. 1, tel. +7906-601-73-71
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Review
For citations:
Porotova E.Y., Kaledina M.V. Effect of whey protein concentrate on the quality characteristics and yield of cottage cheese. Modern Science and Innovations. 2025;(4):73-83. (In Russ.) https://doi.org/10.37493/2307-910X.2025.4.7
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