Agriculture & Food, Volume 1, 2013

Rezumat: Last time demand for innovative, healthy and safety food products increase. Cottage cheese is popular dairy product in Latvia. Traditionally it is nutritionally rich in protein, calcium, B group vitamins, but not in dietary fiber. However grains and their products, like flakes from germinated wheat, have a high amount of vitamin E and C, niacin, mineral substances, microelements and dietary fiber. Therefore the aim of the current research was to produce cottage cheese with flakes from germinated wheat grains and to evaluate quality of final product. For the experiments non pasteurized skimmed milk, starter culture and flakes from the germinated wheat grains were used. The cottage cheese was made by traditional technology. The flakes were produced from biologically activated wheat grains and treated with ozone. Ready wheat grain flakes were added to the prepared cottage cheese during production. Quality parameters of ready product were controlled using standard methods. As control sample cottage cheese without additives were analyzed. The optimal proportion of flakes to cottage cheese was 3%, it gives possibility significantly increase content of α and ɣ tocopherol, B6 vitamin, and fiber in the final product.