СҮЗБЕ ӨНІМДЕРІНІҢ САПА КӨРСЕТКІШТЕРІН БАҒАЛАУ

А.А. Arapova; Е.К. Assembayeva; А.Е. Ryabova; S.N. Sarimbekova; Е.Zh.  Gabdullina

doi:10.53729/MV-AS.2024.01.11

Authors

А.А. Arapova Almaty Technological University
Е.К. Assembayeva Almaty Technological University
А.Е. Ryabova All-Russian Dairy Research Institute
S.N. Sarimbekova Kazakh National Agrarian Research University
Е.Zh. Gabdullina Almaty Technological University

DOI:

https://doi.org/10.53729/MV-AS.2024.01.11

Keywords:

curd products, biologically active substance, arabinogalactan, microbiological indicators, storage period

Abstract

Currently, consumer demand for natural, high-quality curd products without dyes and preservatives is increasing. This trend places new demands on food additives - they must be technologically advanced and healthy, ensuring high consumer quality of food products.

In this article, a study was conducted to investigate the quality indicators of curd products with the addition of a natural biologically active substance – arabinogalactan, during storage. An analysis of organoleptic, physicochemical, and microbiological indicators was carried out, and the dynamics of their changes during the specified storage period were determined.

The results obtained showed that the addition of arabinogalactan has a positive effect on the organoleptic, physicochemical, and microbiological properties of the product, extending its storage period. The shelf life, which guarantees the preservation of the quality characteristics of the product, is 7 days from the date of manufacture at a storage temperature of 4±2°C. The analysis demonstrated that the resulting curd product with high organoleptic properties maintains its quality characteristics within the established standards throughout the entire specified storage period.