title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ Ð¾Ð²Ð¾ÑÐ½ÑÑ Ð¸ Ð¿ÑÑÐ½ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÑÑ ÑÑÐ°Ð±Ð¸Ð»ÑÐ½Ð¾ÑÑÑ ÑÐ²Ð¾ÑÐ¾Ð¶Ð½ÑÑ Ð¼Ð°ÑÑ Ð¿ÑÐ¸ Ñ Ð¾Ð»Ð¾Ð´Ð¸Ð»ÑÐ½Ð¾Ð¼ Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: The influence of vegetable and spicy additives on the microbiological stability of cottage cheese masses during cold storage
Creators: name: ÐÐ¾Ð½ÑÐµÐ½ÐºÐ¾, Ð®Ð»Ð¸Ð°Ð½
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÑÐ²Ð¾ÑÐ¾Ð³
ÑÐ²Ð¾ÑÐ¾Ð¶Ð½Ð°Ñ Ð¼Ð°ÑÑÐ°
Ð¿ÑÑÐ½ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
Ð°ÑÐºÐ¾ÑÐ±Ð¸Ð½Ð¾Ð²Ð°Ñ ÐºÐ¸ÑÐ»Ð¾ÑÐ°
Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð°
cottage cheese
curd mass
spicy additives
functional additives
ascorbic acid
quality research

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description: The goal is to develop recipes and study the quality indicators of enriched unsweetened cottage cheese with vegetable and spicy additives. In the work carried out, the method of complex assessment of the quality of raw materials â luminoscopy was used, microscopic and organoleptic studies and physico-chemical studies were carried out: determination of titrated acidity, pH, mass fraction of moisture, water activity, P-vitamin activity and ascorbic acid content. When performing the literary review, the databases eLibrary, ConsultantPlus, and Techexpert were used. Statistical processing of experimental data was carried out using the Microsoft Excel, Microsoft PowerPoint software package. The curd mass enriched with dill contained 89 mg/100g of ascorbic acid, the index of P-vitamin activity was 0.97Â±0.14 mg/%, and had a humidity of 87.6Â±7.7 %, but by the tenth day it was subjected to microbiological spoilage. Treatment with 1 % potassium permanganate solution allowed to increase microbiological resistance up to 16 days. The choice of cottage cheese with dill as the most promising is justified by the results of the tasting evaluation. The results can be used in the development of healthy unsweetened cottage cheese masses with subsequent sale as a finished culinary product. The resulting curd masses can be recommended as an enriched product to different segments of the population.