vestiagИзвестия Национальной академии наук Беларуси. Серия аграрных наукProceedings of the National Academy of Sciences of Belarus. Agrarian Series1817-72041817-7239The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/1817-7204-2026-64-4-342-352vestiag-890Research ArticleПЕРАПРАЦОЎКА І ЗАХАВАННЕ СЕЛЬСКАГАСПАДАРЧАЙ ПРАДУКЦЫІPROCESSING AND STORAGE OF AGRICULTURAL PRODUCTIONИсследование показателей качества мягкого сыра в процессе хранения и обоснование его срока годностиStudy of quality indicators of soft cheese during storage and justification of its shelf lifehttps://orcid.org/0009-0001-4404-0640АндрейчиковаК. А.AndreychikovaK. A.

Андрейчикова Ксения Александровна – преподаватель

ул. Артиллерийская, 62, 236038, Калининград

Ksenia A. Andreychikova – Lecturer 

62, Artillery Str., 236038, Kaliningrad

xaandreychikova@mail.ruhttps://orcid.org/0000-0002-6278-0861АнистратоваО. ВюAnistratovaO. V.

Анистратова Оксана Вячеславовна – преподаватель; кандидат технических наук, доцент, доцент кафедры технологии продуктов питания

ул. Артиллерийская, 62, 236038, Калининград

Советский пр., 1, 236038, Калининград

Oksana V. Anistratova – Lecturer; Ph. D. (Engineering), Associate Professor, Associate Professor of the Department of Food Technology

62, Artillery Str., 236038, Kaliningrad

1, Sovetsky Ave., 236022, Kaliningrad

oksana.anistratova@klgtu.ruhttps://orcid.org/0000-0002-0632-9013АльшевскаяМ. Н.AlshevskayaM. N.

Альшевская Марина Николаевна – кандидат технических наук, доцент кафедры технологии продуктов питания

Советский пр., 1, 236038, Калининград 

Marina N. Alshevskaya – Ph. D. (Engineering), Associate Professor of the Department of Food Technology

1, Sovetsky Ave., 236022, Kaliningrad

marina.alshevskaya@klgtu.ruhttps://orcid.org/0000-0003-4809-2998АльшевскийД. Л.AlshevskyD. L.

Альшевский Дмитрий Леонидович – кандидат технических наук, доцент кафедры технологии продуктов питания

Советский пр., 1, 236038, Калининград 

Dmitry L. Alshevsky – Ph. D. (Engineering), Associate Professor of the Department of Food Technology

1, Sovetsky Ave., 236022, Kaliningrad

alshevsky@klgtu.ruЗападный филиал Российской академии народного хозяйства и государственной службы при Президенте Российской ФедерацииРоссияWestern Branch of the Russian Presidential Academy of National Economy and Public AdministrationRussian FederationЗападный филиал Российской академии народного хозяйства и государственной службы при Президенте Российской Федерации ; Калининградский государственный технический университетРоссияWestern Branch of the Russian Presidential Academy of National Economy and Public Administration ; Kaliningrad State Technical UniversityRussian FederationКалининградский государственный технический университетРоссияKaliningrad State Technical UniversityRussian Federation202610112026644342352Copyright © Андрейчикова К.А., Анистратова О.В., Альшевская М.Н., Альшевский Д.Л., 20262026Андрейчикова К.А., Анистратова О.В., Альшевская М.Н., Альшевский Д.Л.Andreychikova K.A., Anistratova O.V., Alshevskaya M.N., Alshevsky D.L.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestiagr.belnauka.by/jour/article/view/890

В связи с тенденцией к здоровому питанию актуальной является разработка мягких сыров пробиотической направленности, произведенных с помощью биосовместимых консорциумов микроорганизмов и обладающих повышенной пищевой и биологической ценностью за счет включения в состав растительных компонентов. Научная значимость работы заключается в теоретическом и экспериментальном обосновании синергетического взаимодействия пробиотических штаммов бактерий и нетрадиционного растительного сырья в матрице молочного продукта. Приводятся результаты исследования по обоснованию срока годности мягких сыров с пробиотическими культурами, обогащенных растительным наполнителем. В качестве пробиотической составляющей рассмотрен консорциум микроорганизмов, состоящий из S. salivarius sp. thermophilus, L. delbrueckii sp. bulgaricus, P. freudenreichii subsp. P. shermanii KM-186. Растительный компонент, используемый для обогащения мягкого сыра, – сыть съедобная луговая (Cyperus esculentus L.). Для комплексной оценки показателей качества произведенные образцы мягких сыров были подвергнуты холодильному хранению (при температуре (4 ± 2) °С) с использованием полимерной упаковки и модифицированной газовой среды (МГС). В процессе холодильного хранения опытных партий мягких сыров оценивались изменения их органолептических и физико-химических характеристик. Установлены микробиологические показатели образцов, включая показатели порчи, а также динамика развития пробиотической микрофлоры (молочнокислых и пропионовокислых микроорганизмов) в процессе хранения в двух вариантах упаковочных решений. На основании полученных данных установлены сроки годности опытных партий мягких сыров, которые составили 10 сут для полимерной упаковки и 15 сут при использовании МГС. Полученные результаты могут быть применены на предприятиях молочной промышленности для расширения ассортимента функциональных продуктов питания, а также при разработке технической документации на производство новых видов обогащенных сыров.

In connection with the emerging trend towards healthy eating, the development of soft cheeses with a probiotic focus, produced using biocompatible consortia of microorganisms and possessing increased nutritional and biological value due to the inclusion of plant-based ingredients, is relevant. The scientific significance of the study lies in the theoretical and experimental substantiation of the synergistic interaction of probiotic bacterial strains and non-traditional plant raw materials in the dairy product matrix. The results of a study substantiating the shelf life of soft cheeses with probiotic cultures enriched with a plant filler are presented. A consortium of microorganisms consisting of S. salivarius sp. thermophilus, L. delbrueckii sp. bulgaricus, P. freudenreichii subsp. P. shermanii KM-186 is used as the probiotic component. A plant component used to enrich soft cheese is tiger nut (Cyperus esculentus L.). To comprehensively evaluate quality indicators, the produced soft cheese samples were subjected to refrigeration storage (at a temperature of (4 ± 2) °C) using polymer packaging and a modified atmosphere (MAP). During refrigeration storage of trial batches of soft cheeses, changes in their organoleptic and physico-chemical characteristics were assessed. Microbiological indicators of the samples, including spoilage indicators, as well as the dynamics of probiotic microflora development (lactic acid and propionic acid microorganisms) during storage in two packaging options were determined. Based on the data obtained, the shelf life of the trial batches of soft cheeses was established: 10 days for polymer packaging and 15 days when using a modified atmosphere. The obtained results can be applied in the dairy industry to expand the range of functional food products, as well as in the development of technical documentation for the production of new types of fortified cheeses.

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