atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-4-114-121atu-1866Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка технологии производства мягкого сыра «Моцарелла» на основе козьего молокаDevelopment of technology production of soft cheese "Mozzarella" on the basis of goat's milkhttps://orcid.org/0000-0001-8987-3366ОрымбетоваГ. Э.OrymbetovaG. E.

160001

пл. Аль-Фараби, 1

Шымкент

160001

Al-Farabi sq., 1

Shymkent

orim_77@mail.ruhttps://orcid.org/0000-0002-4789-7148КасымоваМ. К.KassymovaM. K.

160001

пр. Тауке хана, 5

Шымкент

160001

Tauke khan avenue, 5

Shymkent

https://orcid.org/0000-0003-4929-3118ОрымбетовЭ. М.OrymbetovE. M.

160001

пл. Аль-Фараби, 1

Шымкент

160001

Al-Farabi sq., 1

Shymkent

https://orcid.org/0000-0002-8992-8889AзимоваС. T.AzimovaS. T.

050012

ул. Толеби, 100

Алматы

050012

Tole bi street, 100

Almaty

Южно-Казахстанская медицинская академияКазахстанSouth Kazakhstan Medical AcademyKazakhstanЮжно-Казахстанский университет им. М. АуэзоваКазахстанM. Auezov South Kazakhstan UniversityKazakhstanАлматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstan20232212202304114121Copyright © Орымбетова Г.Э., Касымова М.К., Орымбетов Э.М., Aзимова С.T., 20232023Орымбетова Г.Э., Касымова М.К., Орымбетов Э.М., Aзимова С.T.Orymbetova G.E., Kassymova M.K., Orymbetov E.M., Azimova S.T.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1866

   Среди разнообразия пищевых продуктов сыры занимают одно из ведущих мест. Это концентрированный белковый продукт, который легко усваивается организмом и имеет хорошие органолептические свойства.

   Цель исследования - разработка технологии производства мягкого сыра «Моцарелла» на основе оптимального соотношения молочного сырья (коровье и козье молоко) и обогащенный пищевой добавкой – паприкой.

   Оптимальным образцом стал мягкий сырный продукт «Моцарелла», изготовленный из пятидесятипроцентного козьего молока: 50 % коровьего молока. В работе использовались стандартные и общепринятые методы исследования в соответствии с технологической схемой и с учетом последних достижений науки и техники. Представлены физико-химические показатели готовой продукции. Проведен рентгеноспектральный анализ состава химических элементов мягкого сыра «Моцарелла», изготовленного в соотношении козьего и коровьего молока, с добавлением паприки. Результаты исследований показали, что мягкий сыр содержит много макро- и микроэлементов. Продукт богат ценными белками, витаминами и минералами, такими как кальций – 27,21 %, фосфор – 18,80 %, имеет высокую пищевую ценность. Внедрение предлагаемой технологии в производство позволяет получать продукцию, ориентированную на внутренний рынок. Разработанный сыр «Моцарелла» расширяет ассортимент продукции, имеет повышенную пищевую и биологическую ценность, улучшает органолептические и функциональные свойства продукта.

   Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties.

   The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika.

   Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme and taking into account latest achievements of science and technology. Physico-chemical indicators of finished products are presented. An x-ray spectroscopic analysis of the composition of chemical elements of soft cheese "Mozzarella", made in ratio of goat and cow milk, with addition of paprika, was carried out. The results of research showed that soft cheese contains many macro- and microelements. The product is rich in valuable proteins, vitamins and minerals, such as calcium - 27.21%, phosphorus - 18.80 %, and has high nutritional value. The implementation of the proposed technology in production allows to obtain products oriented to the domestic market. The developed cheese "Mozzarella" expands range of products, has increased nutritional and biological value, improves organoleptic and functional properties of product.

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The authors declare that there are no conflicts of interest present.