Study on the improvement of the recipe for soft cheese with increased biological value and osteotropic orientation
https://doi.org/10.46845/1997-3071-2025-76-74-87
Abstract
Production of soft cheeses is a promising and relevant direction, since their technology is distinguished by the efficient use of raw materials and short maturation periods. Finished products are characterized by an increased content of calcium, vitamins A, B2, B12, PP and can be recommended for the prevention of diseases of the musculoskeletal system. It is known that vitamin C and calcium have a key influence on the processes of collagen bio-synthesis and bone metabolism. Combination of these components when paired with complete proteins and fats contributes to the best absorption of all nutrients. Therefore, enrichment of soft cheeses with low-molecular-weight collagen peptides and vitamin C makes it possible to create a complex product with an osteotropic orientation from it. The article presents a formulation of soft cheese of increased biological value for the prevention of diseases of the musculoskeletal system. The state of health of the population of the Russian Federation is characterized, which indicates the prevalence of osteoporosis and osteopenia among the inhabitants of the country, as well as an increasing shortage of calcium and vitamin C intake. The introduction has been substantiated of enriching components into the composition of soft cheese – hydrolyzed Baltic cod skin as a source of collagen and sea buckthorn fruits, which are rich in vitamin C. The process of acid hydrolysis of collagen–containing raw materials has been studied using the example of two types of whey - curd and cheese. The parameters of acid hydrolysis of Baltic cod skin in curd serum have been analyzed and determined. Using the method of mathematical planning of the experiment, the formulation of enriched soft cheese has been selected and recommendations for its use have been described. Thus, 70 g of cheese per day satisfies a person's daily need (based on theoretical calculations) for calcium by 39.6%, phosphorus by 51.5%, vitamin A by 24.5% and vitamin B2 by 15.5%, collagen by 42%.
About the Authors
O. S. Fedorova
Kaliningrad State Technical University
Russian Federation
Russian Federation
Olesya S. Fedorova – student at the Department of Food Biotechnology
Kaliningrad
N. Yu. Klyuchko
Kaliningrad State Technical University
Russian Federation
Russian Federation
Nataliya Yu. Klyuchko – PhD in Engineering, Assistant Professor of the Department of Food Biotechnology
Kaliningrad
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Review
For citations:
Fedorova O.S., Klyuchko N.Yu. Study on the improvement of the recipe for soft cheese with increased biological value and osteotropic orientation. KSTU News. 2025;(76):74-87. (In Russ.) https://doi.org/10.46845/1997-3071-2025-76-74-87
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