Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
Stavropol, Russian Federation
This review covers 50 years of open-access domestic and foreign scientific, practical, and patent publications on cottage and soft cheese production (Journal of Dairy Science, Journal of Membrane Science, etc.; Scopus, WOS, etc.) The research objective was to collect enough source material and prototypes to develop an innovative low-waste soft cheese technology that would involve milk obtained from the dairy cows bred in the Stavropol Region. The analysis revealed two promising prototypes: patent SU 683706 for a suluguni cheese production method and patent RU 2000105088 for a Donskoy suluguni cheese. The problem of import substitution could be resolved by expanding the domestic range of soft cheeses with longterm storage, e.g., the latest domestic method of Pasta Filata production, which includes such well-known brands as Italian mozzarella, provolone, Georgian suluguni, and Armenian chechil. The method of targeted membrane fractionation seems to be the most advanced novelty in the current soft cheese production. It makes milk suitable for cheese making and raises the cheese yield by reducing the raw material loss. If confirmed experimentally, the new approach will result in a sustainable and green technology for processing natural dairy raw materials and expanding the range of domestic cheese products.
soft cheese, functional products, baromembrane separation
1. Khramtsov, A. G. Current methods of cheese enrichment with calcium salts / A. G. Khramtsov, V. A. Dinyakov, A. D. Lodygin // Modern Science and Innovations. 2022. Vol. 1(37). P. 68–79. https://doi.org/10.37493/2307-910X.2022.1.7; https://elibrary.ru/zveckb
2. Chapman, H. R. Use of milk concentrated by ultrafiltration for making hard cheese, soft cheese and yoghurt / H. R. Chapman [et al.] // International Journal of Dairy Technology. 1974. Vol. 27(3). P. 151–155.
3. Fernandez, A. Low moisture Mozzarella cheese from whole milk retentates of ultrafiltration / A. Fernandez, F. V. Kosikowski // Journal of dairy science. 1986. Vol. 69(8). P. 2011–2017. https://doi.org/10.3168/jds.S0022-0302(86)80630-0
4. McSweeney, P. L. H. Diversity of cheese varieties: An overview / P. L. H. McSweeney [et al.] // Cheese: chemistry, physics and microbiology. 2004. Vol. 2. P. 1–23. https://doi.org/10.1016/S1874-558X(04)80037-X
5. Gavrilova, N. B. Tehnologiya myagkogo porcionnogo syra iz vosstanovlennogo moloka / N. B. Gavrilova, O. V. Pas'ko, L. G. Germanskaya // Syrodelie i maslodelie. 2006. № 1. S. 33–34. https://elibrary.ru/kxdalh
6. Larionov, G. Determination of cheese suitability of milk and development of production technology of soft cheese 'Academicheskiy' / G. Larionov [et al.] // IOP Conference Series: Earth and Environmental Science. Cheboksary, 2020. P. 012032. https://doi.org/10.1088/1755-1315/604/1/012032; https://elibrary.ru/ckqvlu
7. Schreier, K. Application of cross-flow microfiltration to semi-hard cheese production from milk retentates / K. Schreier [et al.] // Desalination. 2010. Vol. 250(3). P. 1091–1094. https://doi.org/10.1016/j.desal.2009.09.115; https://elibrary.ru/mmnmlc
8. Yakovchenko, N. V. Razrabotka receptury i tehnologii myagkogo syra iz ul'trafil'tracionnogo koncentrata obezzhirennogo moloka s rastitel'nymi komponentami: dis. … kand. tehn. nauk: 05.18.04 / N. V, Yakovchenko. – SPb., 2017. – 170 s.
9. Votincev, Yu. P. Issledovanie i razrabotka tehnologii tvorozhnogo produkta (pudinga) s ispol'zovaniem membrannyh tehnologiy: dis. … kand. tehn. nauk: 05.18.04 / Yu. P. Votincev. – Kemerovo, 2017. – 139 s.
10. Popova, O. S. Poteri mineral'nyh veschestv pri proizvodstve syra v zavisimosti ot soderzhaniya kazeina i zhira v koz'em moloke / O. S. Popova, O. E. Samsonova, A. G. Necheporuk // Novye konceptual'nye podhody k resheniyu global'noy problemy obespecheniya prodovol'stvennoy bezopasnosti v sovremennyh usloviyah: sbornik nauchnyh statey 9-y Mezhdunarodnoy nauchno- prakticheskoy konferencii. Kursk: Yugo-Zapadnyy gosudarstvennyy universitet, 2021. S. 373–377. https://elibrary.ru/nmower
11. Suyunchev, O. A. Razrabotka resursosberegayuschih tehnologiy myagkih syrov i drugih produktov iz korov'ego i koz'ego moloka: dis. … d-ra tehn. nauk: 05.18.04 / O. A. Suyunchev. – Stavropol', 2006. – 342 s.
12. Budreckiene, R. Optimization of manufacturing technology of soft cheese / R. Budreckiene, A. Struzeckiene. – 9th Baltic Conference on Food Science and Technology «Food for Consumer Well-Being». Jelgava, LLU, 2014. 311–314 R.
13. Volohov, I. M. Vliyanie genotipa korov na ih produktivnost', kachestvo i tehnologicheskie svoystva moloka / I. M. Volohov, O. V. Paschenko, D. A. Skachkov, A. S. Evdokimova // Molochnaya promyshlennost'. 2006. № 7. S. 28–30. https://elibrary.ru/kvzyhr
14. Orehova, A. S. Povyshenie belkovomolochnosti korov v zavisimosti ot geneticheskih i paratipicheskih faktorov: dis. … kand. s.-h. nauk: 06.02.10 / A. S. Orehova. – M., 2020. – 113 s.
15. Baldwin, A. Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate / A. Baldwin [et al.] // Journal of Dairy Science. 1982. Vol. 69(10). P. 2543–2550. https://doi.org/10.3168/jds.S0022-0302(86)80699-3
16. Brown, R. J. Incorporation of Ultrafiltration Concentrated Whey Solids into Cheddar Cheese for Increased Yield / R. J. Brown [et al.] // Journal of Dairy Science. 1982. Vol. 65(12). P. 2391–2395. https://doi.org/10.3168/jds.S0022-0302(82)82514-9
17. Guinee, T. P. Rennet Coagulation Properties of Retentates Obtained by Ultrafiltration of Skim Milks Heated to Different Temperatures / T. P. Guinee [et al.] // International Dairy Journal. 1996. Vol. 6(6). P. 581–596. https://doi.org/10.1016/0958-6946(95)00061-5
18. Gomah, N. H. Production of White Soft cheese without whey separation / N. H. Gomah [et al.] // Journal of Biochemical Technology. 2019. Vol. 10(3-2019). P. 105–109.
19. Ostroumov, L. A. Osobennosti i perspektivy proizvodstva myagkih syrov / L. A. Ostroumov, I. A. Smirnova, L. M. Zaharova // Tehnika i tehnologiya pischevyh proizvodstv. 2015. № 4(39). S. 80–86. https://elibrary.ru/vbiuqd
20. Kartuzova, O. V. Predelenie doli aktivnosti fermentov v razlichnyh molokosvertyvayuschih preparatah / O. V. Kartuzova, A. Yu. Prosekov, O. O. Shishko [i dr.] // Fundamental'nye i prikladnye issledovaniya v sovremennom mire. 2015. № 10-4. S. 107–110. https://elibrary.ru/udwpuj
21. Sycheva, O. V. Moloko korov golshtino-frizskoy porody v Stavropol'skom krae / O. V. Sycheva, M. V. Veselova // Molochnaya promyshlennost'. 2007. № 2. S. 20–21. https://elibrary.ru/hylthb
22. Sycheva, O. V. Moloko korov simmental'skoy porody v Stavropol'skom krae / O. V. Sycheva, M. V. Veselova, V. A. Samoylov // Molochnaya promyshlennost'. 2006. № 8. S. 20–21. https://elibrary.ru/kvzylx
23. Sycheva, O. V. Sravnitel'naya ocenka moloka korov raznyh porod / O. V. Sycheva, N. Z. Zlydnev // Syrodelie i maslodelie. 2005. № 2. S. 17–18. https://elibrary.ru/qbqctz
24. Negreeva, A. N. Kachestvo syra "Poshehonskiy" iz moloka korov raznogo genotipa / A. N. Negreeva, I. A. Skorkina, A. A. Hlupov // Syrodelie i maslodelie. 2007. № 1. S. 13–14. https://elibrary.ru/hywdpd
25. Basonov, O. A. Syr iz moloka cherno-pestryh korov otechestvennoy, nemeckoy i datskoy selekcii / O. A. Basonov, N. P. Shkilev // Syrodelie i maslodelie. 2006. № 3. S. 18–19. https://elibrary.ru/kxekar
26. Ivanov, I. V. Vliyanie porody skota na sostav moloka i proizvodstvo syra: dis. … kand. tehn. nauk: 05.18.04 / I. V. Ivanov. – Kemerovo, 2007. – 123 s.
27. Larionov, G. A. Opredelenie syroprigodnosti moloka korov dlya proizvodstva syra "Suluguni" / G. A. Larionov, A. V. Efimov, A. A. Zhukov // Vestnik KrasGAU. 2022. № 1(178). S. 189–196. https://doi.org/10.36718/1819-4036-2022-1-189-196; https://elibrary.ru/cwzsgr
28. Vorozhischeva, E. A. Razrabotka tehnologii myagkogo kislotno-sychuzhnogo syra s chedderizaciey i plavleniem syrnoy massy: dis. … kand. tehn. nauk: 05.18.04 / E. A. Vorozhischeva. – Kemerovo, 2003. – 140 s.
29. Smirnov, D. A. Issledovanie i razrabotka tehnologii nezhirnyh myagkih kislotno-sychuzhnyh i rassol'nyh syrov s koncentratami syvorotochnyh belkov: dis. … kand. tehn. nauk: 05.18.04 / D. A. Smirnov. – Kemerovo, 2013. – 151 s.
30. Smirnova, I. A. Issledovanie zakonomernostey formirovaniya syrov s termokislotnoy koagulyaciey / I. A. Smirnova. – Kemerovo: KemTIPP, 2001. – 112 s.
31. Smirnova, I. A. Biotehnologicheskie aspekty proizvodstva termokislotnyh syrov / I. A. Smirnova. – Kemerovo: KemTIPP, 2002. – 208 s.
32. Elkin Y. N. Methylated flavones of the hairy root culture Scutellaria baicalensis / Y. N. Elkin [et al.] // Journal of plant physiology. 2018. Vol. 231. P. 277–280. https://doi.org/10.1016/j.jplph.2018.10.009
33. Bemer, H. L. Vegetable organogels incorporation in cream cheese products / H. M. Berner [et al.] // Food Research International. 2016. Vol. 85. P. 67–75. https://doi.org/10.1016/j.foodres.2016.04.016
34. Rinaldoni, A. N. Soft cheese-like product development enriched with soy protein concentrates / A. N. Rinaldoni [et al.] // LWT - Food Science and Technology. 2014. Vol. 55(1). P. 139–147. https://doi.org/10.1016/j.lwt.2013.09.003
35. Rodina, N. D. Razrabotka tehnologii plavlenyh syrov s ispol'zovaniem biologicheski aktivnyh komponentov netradicionnogo rastitel'nogo syr'ya / N. D. Rodina, A. V. Mamaev, E. Yu. Sergeeva // Himicheskaya kinetika i cepnye reakcii: teoriya i praktika: Materialy Vserossiyskoy nauchno-prakticheskoy konferencii, k 125-letiyu so dnya rozhdeniya akademika N. N. Semenova. – Orel: OOO PF Kartush, 2020. S. 102–108. https://elibrary.ru/ocozmp
36. Khalifa, S. A. The effect of substituting milk fat by peanut oil on the quality of white soft cheese / S. A. Khalifa // International Journal of Dairy Science. 2017. Vol. 12(1). 28. http://doi.org/https://doi.org/10.3923/ijds.2017.28.40
37. Terpou, A. Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells / A. Terpou [et al.] // LWT - Food Science and Technology. 2017. Vol. 79. P. 616–624. https://doi.org/10.1016/j.lwt.2016.11.021
38. Effat, B. A. M. Production of novel functional white soft cheese / B. A. M. Effat [et al.] // Journal of Microbiology, Biotechnology and Food Sciences. 2012. Vol. 1(5). P. 1259–1278.
39. Smirnov, D. A. Issledovanie i razrabotka tehnologii nezhirnyh myagkih kislotno-sychuzhnyh i rassol'nyh syrov s koncentratami syvorotochnyh belkov: dis. … kand. tehn. nauk: 05.18.04 / D. A. Smirnov. – Kemerovo, 2013. – 151 s.
40. Belashova, O. V. Razrabotka tehnologii tvorozhnoy massy immunomoduliruyuschego deystviya s ispol'zovaniem biologicheski aktivnyh veschestv Scutellaria galericulata L. i Trifolium pratense L: dis. … kand. tehn. nauk: 05.18.04 / O. V. Belashova. – Kemerovo, 2020. – 174 s.
41. Abbas, H. M. Antioxidant, Rheological and Sensorial Properties of Ultra-filtrated Soft Cheese Supplemented with Basil Essential Oil / H. M. Abbas [et al.] // International Journal of Dairy Science. 2017. Vol. 12(5). P. 301–309. http://dx.doi.org/10.3923/ijds.2017.301.309
42. Demidova, V. A. Issledovanie i razrabotka biotehnologii myagkogo tvoroga s ispol'zovaniem funkcional'nyh ingredientov: dis. … kand. tehn. nauk: 05.18.04 / V. A. Demidova. – Omsk, 2018. – 114 s.
43. Durmaz, Y. A. Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties / Ya. Durmaz [et al.] // Algal Research. 2020. Vol. 47. 101811. https://doi.org/10.1016/j.algal.2020.101811
44. Bosnea, L. Incorporation of Spirulina platensis on Traditional Greek Soft Cheese / L. Bosnea [et al.] // Proceedings. 2020. Vol. 70(1). 99. http://doi.org/10.3390/foods_2020-07600
45. Timakova, R. T. Development of soft cheese of functional orientation / R. T. Timakova, I. V. Iliukhina // BIO Web of Conferences. 2024. Vol. 103(3). 00072. http://doi.org/10.1051/bioconf/202410300072
46. Tultabayeva, T. Formulation of multicomponent mixture in the production of combined soft cheese / T. Tultabayeva [et al.] // Journal of Hygienic Engineering and Design. 2019. V. 29. P. 125–131.
47. Marcuzzo, E. Shelf Life of short ripened soft Cheese Stored under Various Packaging Conditions / E. Marcuzzo [et al.] // Journal of Food Processing and Preservation. 2013. Vol. 37(6). P. 1094–1132. https://doi.org/10.1111/j.1745-4549.2012.00810.x
48. Jalilzadeh, A. Extension Shelf Life of Cheese: A Review / A. Jalilzadeh [et al.] // International Journal of Dairy Science. 2015. Vol. 10(2). P. 44–60. http://doi.org/10.3923/ijds.2015.44.60
49. Al-Hamdani, H. M. S. Developing soft cheese industry supported with medicinal herbs as functional food // H. M. S. Al-Hamdanit [et al.] // Iraqi Journal of Market Research and Consumer Protection. 2021. Vol. 13(1). P. 1–13.
