262 

 

Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XVI, Issue 4 - 2017, pag. 262 -  268 

 

 

RESEARCH ON THE QUALITY INDICATORS OF CURD PRODUCTS BASED ON 

PROTEIN-HERBAL CLOTS 

Olena GREK
1
, *Alla TYMCHUK

1
, Larisa CHUBENKO

1
, Kira OVSIIENKO

1 

 
1Educational and Research Institute of Food Technology, National University of Food Technologies,   

01601, Volodymyrska str.68, Kyiv, Ukraine  
*Corresponding author: 589112@ukr.net 

Received 29th October 2017, accepted 19th December 2017 

 
Abstract: The article presents the research of qualitative indicators of curd products with different 
nutritional ingredients based on protein-herbal clots. The effect of the number of Rumex juice   and the 

duration of thermoacid processing on the process of precipitation of milk proteins was determined. It 

was established that the introduction of vegetative coagulant in the amount (9 ± 0.5)% at a 

temperature (93 ... 95) °C and endurance (3 ... 5) min - provides the optimal yield of protein-herbal 
clot taking into account restrictions according to organoleptic parameters. The effect of white sugar 

and apple pectin in fiber on the organoleptic, physico-chemical and rheological indicators curd 

products was investigated. The dietary fibers increase moisture-proof ability and effective viscosity of 
samples, and white sugar reduces these indexes due to dehydrating properties. The optimal option is 

to add to the protein-herbal bunch at the same time two components when mixing - white sugar and 

apple pectin in fiber in quantities of 15% and 2% respectively. Taking into account the influence of 

individual non-dairy ingredients - Rumex juice of white sugar and apple pectin in fiber on curd 
products, the performance of the finished product can purposefully be affected. 

  
Keywords: protein-herbal clones, sorrel, cheese products, white sugar, apple pectin in cellulose. 

 

 

1. Introduction 
 

Extension of assortment and improvement 

of quality of curd products is carried out as 

follows main directions: 

 improvement of milk-protein 
concentrates, which are produced without 

significant changes of technology on 

existing equipment; 

 creation of new types of curd products 
based on modified dairy raw materials 

from modern nutritional ingredients; 

 use of innovative constructive ideas 
and technological processes. 

Ingredients are generally administered in 

small quantities, taking into account to 

their efficacy. Ago special attention should 

be paid to the issue of preparation for their 

uniform distribution in raw materials, 

including milk-protein mixtures. To do 

this, you need to evaluate the structural 

state of raw material or semi-finished. 

Choose the stage in the process and the 

modes for making. Take into account the 

commercial form of the preparation (in the 

form of a solution, emulsion, dry powder, 

and granule), concentration (immobilized 

preparation on the carrier, composition, 

concentrate) and technological properties 

(water, fat solubility, salt stability, 

swelling, degree dispersion) and others [1-

2]. Vegetable ingredients are used as a 

technological component in many 

production processes. So, the thermoacid 

coagulation of milk proteins occurs under 

action, as Serum with acidity 

(150 ... 200) °T, and coagulants of 

vegetable origin with relevant 

characteristics. The latest trend is aimed at 

expanding the production of milk- protein 

http://www.fia.usv.ro/fiajournal
mailto:589112@ukr.net


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Olena Grek, Alla Tymchuk, Larisa Chubenko, Kira Ovsiienko, Research of quality indicators of curd products on basis 
of protein-herbal clots, Food and Environment Safety, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 262 
– 268   

 
263 

products and also modernization of the 

assortment. Scientists have developed 

technologies for coagulation of milk 

proteins as berry raw materials [3-6], and 

other receptions. They provide a separation 

process сonstituents of milk with juice or 

extracts of plants including wild plants. 

Consequently, the aim is to study the 

qualitative indicators of curd products on 

the basis of protein-herbal clots with 

different nutritional ingredients. 

The object of the study is the technology of 

cheese products based on protein-herbal 

clots and also study of their quality 

indicators depending on the content of 

various foods ingredients. The subject of 

research - protein-herbal clots obtained by 

thermoacid coagulation of skimmed milk 

with sorrel juice, food fibers (apple pectin 

in fiber), white sugar, indicators of quality 

of model samples of curd products. 

The task is: 

 to get protein-herbal clots by 
thermal acid coagulation of fat-free milk in 

the presence of sorrel juice as a coagulant; 

 research on the effect of white 
sugar and food fibers on organoleptic, 

physico-chemical and rheological 

indicators of curd products on the basis of 

protein-herbal clots. 

 

2. Materials and methods 

 

Sorrel (Rumex) was used as a coagulant for 

protein-herbal clots. It belongs to the genus 

of one-, two- and perennial herbaceous 

plants of the family buckwheat, the order 

of buckwheat flowers [7]. The water 

content of Rumex leaves is (90 ... 92)% 

protein 1,5%, total carbohydrates 

(3.0 ... 5.3)%, fiber 1%, minerals, in 

(mg%): Na (15), K (500), Ca (47), Mg 

(85), P (90), Fe (2,0). Vitamins, (mg%): C 

(43 ... 81), B1 (0.19), B2 (0.1), PP (0.3), β-

carotene (2.5). The amount of oxalic acid 

is determined at the level of 360 mg% [8-

11]. According to the literature [12, 13] 

oxalic acid is divided into organic and 

inorganic. In the first case, the acid 

contained in the fresh sorrel is useful for 

human health substance. It saturates the 

body with such necessary for the 

hemorrhage microelements as iron and 

magnesium. In the inorganic form it is a 

substance that is formed after heat 

treatment plants at temperatures above 

100 ° С. The acid is coupled with free 

calcium, forming salts oxalic acid. 

Oxalates contribute to the formation of 

stones in the kidneys, the development of 

articular rheumatism and arthritis, 

destruction of teeth and bones. With 

moderate amounts intake of salt of 

Oxalic acid, it is easily derived from the 

human body. The harmful amount is 50 mg 

per 100 g of product [14]. For thermal 

oxidation deposition from the leaves of 

Rumex received juice in the following 

sequences. The ground part was sorted, 

inspected from dirt and mechanical 

impurities, washed, dried. Chopped to a 

homogeneous state for (2 ... 3) minutes on 

the device of the brand DEX DHB-572 

power of 750 W.  

The raw material where a  coagulation 

process was held is skim milk, which was 

pasteurized at a temperature (76 ± 2) ° С 

with a holding (15 ... 20) s. Mass fraction 

of dry matter is (11.2 ± 0.7)%, protein 

(3.7 ± 0.2)%, titrated acidity - 

(17 ± 1.0) ° T, density - 1032 kg / m3. 

Previous studies that took into account 

organoleptic constraints and protein release 

mass, the optimum amount of vegetative 

coagulant with pH (3.1 ... 3.5) is 

determined at the level (9 ± 0.5)% by 

weight of milk [3, 4]. This amount changes 

the active acidity of the mixture for 

providing a balanced isoelectric state of 

protein in the entire volume. It leads to 

their active coagulation for classical 

modes. In heated to a temperature 

(93 ... 95) ° C, skim milk it was added 

Rumex juice. During the application was 

moderately stirred and kept (3 ... 5) 

minutes until a clot was formed. Complex 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Olena Grek, Alla Tymchuk, Larisa Chubenko, Kira Ovsiienko, Research of quality indicators of curd products on basis 
of protein-herbal clots, Food and Environment Safety, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 262 
– 268   

 
264 

the effect on high-temperature milk protein 

and acid reagent leads to the maximum 

complete their deposition. The process of 

coagulation was set visually for intense 

formation protein clot and serum release. 

The resulting protein-herbal clot had the 

following qualitative indicators: the mass 

fraction of moisture at the level (64 ± 2)%, 

titrated acidity (80 ± 1) ° T. The 

organoleptic characteristics of the clot 

were as follows. Color was light pistachio, 

not uniform; consistency of the clot was 

soft, plastic and tight; taste was milk-

protein, cheese, without foreign smells, 

with a slight herbal flavor. At the next 

stage of the research, model samples of 

cheese products were made of 

proteinherbal clots with white sugar and 

food fibers (FF). The protein base was 

added into the mixer at a temperature of 

(12 ± 3) ° C and mixed with pre-sieved 

white sugar after partial mixing; prepared 

FFs were added to the mixture. If 

necessary, flavoring substances are 

introduced to disguise the color in the 

quantities recommended by producer 

(apple, kiwi - E600 - E699). The average 

duration of mixing was (5 ... 10) min.  

As an FF, apple pectin in fiber was used 

(APF), which is produced in Ukraine 

according to TU U 30335750.001-2000. 

APF contains extruded wheat bran - 60%, 

apple powder - 38%, pectin - 2%. 

Chemical composition of 100 g above 

mentioned the food fibers the following, 

in%: the mass fraction of moisture – 6.0; 

Sugar - 48.7, including кeducing – 40.9; 

sucrose - 7.8, organic acids (by apple acid) 

- 5.0; cellulose- 13.4, pectin substances – 

12.4, including water-soluble – 5.1, water-

insoluble – 7.3; proteins - 6.7; fats - 6.8; 

potassium - 0.08; magnesium - 0.73; 

calcium – 0.32; phosphorus - 0.240. The 

vitamin complex of APF is represented by 

carotenoids (0.8 mg) and ascorbic acid 

(76.4 mg) [15]. 

During the experiment, the physical and 

chemical parameters of the model samples 

curd products were studied. Mass fraction 

of moisture was determined by drying the 

samples to a constant mass on the 

laboratory electronic scales-moisture series 

of ADS manufactured by the company 

"AHIS". Titrated acidity - a titration 

method based on neutralization of acidic 

substances contained in 100 g of product 

with a solution of sodium hydroxide or 

potassium concentration of 0.1 mol / dm3.  

Moisture-retaining ability (HU) - by Grau-

Hamm's method of modifications A.A. 

Alekseev, based on the determination of 

the amount (mass) of water released from 

the product is lightly compressed and 

absorbed by a filter paper. Effective 

viscosity - on a rotating viscometer 

"Reotest II". The viscometer uses a two-

cylinder a measuring system that allows 

determining the structural mechanical 

characteristics of the syrup products. The 

measurement of the shear stress τ (Pa) was 

carried out with a change in the gradients 

of the shear voltage γ in the range of 

0.33 ... 145.8 s-1 for direct traffic. The 

indicators of viscometer data were 

specified maximum angle of deviation of 

the arrow on the instrument scale. 

Displacement voltage (Pa) was calculated 

by the formula (Eq. 1): 

 

τ = Z ∙ α,   (1) 

 

where Z is the cylinder constant, P ∙ unit. 

scale; α is the measure of measurement. 

The effective viscosity (Pа⋅с) was 
determined by the formula (Eq. 2): 
 

 

, (2) 

 

where γ is the gradient of shear force, c-1 

[16-18]. 

All analytical definitions were performed 

at least three times. Indicator - is average 

the standard deviation value. The statistical 

analysis was conducted with the help of 

Microsoft Excel version 2010.  

 

γ

τ

ef
η 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Olena Grek, Alla Tymchuk, Larisa Chubenko, Kira Ovsiienko, Research of quality indicators of curd products on basis 
of protein-herbal clots, Food and Environment Safety, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 262 
– 268   

 
265 

3. Results and discussion 
 

The influence of the amount of Rumex 

juice on the process of coagulation of 

proteins in low-fat milk and output of 

protein-herbal clot has been confirmed. 

The output of the latter under the same 

conditions process and adjusted according 

to the amount of dry matter prepared 

Rumex is presented on Fig. 1. 

 

 
* Mass fraction of moisture of protein-grassy clot - (64 ± 2) % 

 
Fig. 1. The yield of a protein-grassy bunch, depending on the amount of Rumex juice 

 

Organoleptic parameters are a limiting 

factor due to color variations of clots from 

barely green to intensely green (for 11% 

juice). Not formed clot that complicates 

the process of self-pressing (for 5% juice) 

is also a limiting factor. Number juice at 

the level (9 ± 0.5)%, taking into account 

the above restrictions, is optimal. Entrance 

Protein-herbal clot is (203 ± 5) g of 1000 g 

of skimmed milk. As for the course 

process, the result of coagulation is a 

partial dehydration, a decrease in the 

charge hydrated protein molecules and 

rapid precipitation in the precipitate. Curd 

products with a polycomponent 

composition should be elastic and plastic. 

This will allow the formation and 

packaging of products commonly accepted 

in the industry way on existing equipment 

[19]. As a result of the research, it was 

discovered the effect of the individual 

prescription components of sugar and food 

fiber with the above water absorption 

capacity on quality indicators of cheese 

products on the basis of protein-herbal 

clots. So, the amount of white sugar in the 

recipes of the classic soured items the 

range varies from 10% to 20% (creams, 

syrup masses, glazed curds, semi-finished 

products, etc.). To stabilize the moisture 

and enrichment of protein clots was Used 

APF. The basis of the distribution of 

ingredients is the need to clarify the effects 

of individual components of non-milk 

origin and their compositions on physico-

chemical and rheological indicators of curd 

products. Results of determining the 

change in effective viscosity, moisture 

retention capacity and titrated acidity of 

the samples under study are presented in 

Table. 1. 

 

 

 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Olena Grek, Alla Tymchuk, Larisa Chubenko, Kira Ovsiienko, Research of quality indicators of curd products on basis 
of protein-herbal clots, Food and Environment Safety, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 262 
– 268   

 
266 

Table 1 

Dependency of titratable acidity, moisture-retaining ability and effective viscosity on the composition of 

curd products based on protein-grassy clots 

№
 S

a
m

p
le

 

Ratio of prescription components in curd 

products,% 

Indicators of curd products 

T
it

ra
te

d
 a

c
id

it
y
, 

о
Т

 

M
o
is

tu
re

-

re
ta

in
in

g
 

a
b
il

it
y
, 
%

 

E
ff

e
c
ti

v
e
 

v
is

c
o
si

ty
, 
 

P
a
 ·

 s
 

Protein-herbal 

clots 
White sugar APF 

1 100 - - 80 ± 1 57.5 ± 1.3 353.3 ± 3.3 

2 90 10 - 78 ± 1 49.7 ± 1.0 293.5 ± 2.8 

3 85 15 - 77 ± 1 46.4 ± 1.1 264.2 ± 2.7 

4 80 20 - 76 ± 1 43.2 ± 1.3 234.8 ± 3.0 

6 99 - 1 80 ± 1 60.3 ± 1.2 372.2 ± 3.0 

7 98 - 2 79 ± 1 66.5 ± 1.1 411.3 ± 1.9 

8 97 - 3 79 ± 1 71.8 ± 1.4 469.6 ± 2.5 

10 89 10 1 79 ± 1 57.3 ± 2.1 345.99 ± 2.2 

11 83 15 2 78 ± 1 61.1 ± 1.7 381.60 ± 2.5 

12 77 20 3 77 ± 1 67.2 ± 1.6 401.03 ± 2.8 

According to experimental data (Table 1), 

non-dairy ingredients that are added to the 

protein-herbal clot (namely, white sugar 

and / or APF), do not amplify the course of 

processes and do not activate the increase 

of acidity. This indicator basically depends 

from the constituent and qualitative 

parameters of the protein concentrate 

obtained by the way thermal coagulation of 

milk proteins with Rumex juice. White 

sugar slightly more reduces the acidity of 

the mixture than the APF. Samples 

containing 20% sugar and 80% protein-

herbal clots have acidity of 3 ° T less than 

samples with the same amount protein 

component and 3% APF. The APF lowers 

the moisture content of the model samples, 

since they consist of hollow ones cells 

whose walls are cellulose. Other 

components are hemicellulose and pectin, 

which are in mostly located between empty 

cells. Hydrophilic substances of food fibers 

interact with moisture of dairy products 

due to the formation of H-bound 

polyasocyanates with the participation of 

water molecules and H-bound functional 

groups of hydrophilic substances. 

Molecules Hydrophobic groups become 

more ordered, as evidenced by a decrease 

in entropy. Due to dispersion forces 

hydrophobic groups are aggregated. When 

combined with moisture, they quickly get 

it adsorb, increase in size, which increases 

the viscosity of the system [20]. 

One of the most important physico-

chemical indicators of model samples of 

curd products is moisture-retaining ability, 

which is associated with effective 

viscosity. Previous studies [19] found that 

for curd products, the index of moisture 

retaining ability (MRA) on levels above 

(82.0 ± 2)% are sufficient. Growth of the 

MRA leads to too dense consistency. 

It is found that white sugar lowers the 

MRA and the effective viscosity of the 

model specimens. With adding a sugar to 

the protein-herbal clots in the amount of 

20% of the MRA is reduced by 14.3%, and 

effective viscosity - almost 118.5 Pa · s. 

Intensively increase from (60.3 ± 1.2)% to 

(71.8 ± 1.4)% moisture-retaining ability 

curd products APF with high water 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Olena Grek, Alla Tymchuk, Larisa Chubenko, Kira Ovsiienko, Research of quality indicators of curd products on basis 
of protein-herbal clots, Food and Environment Safety, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 262 
– 268   

 
267 

absorption capacity and hydrophilicity. At 

added to the protein-herbaceous clot above 

the above non-dairy ingredient in an 

amount from 1 to 3%, MRA is increased 

by 11.5%. At the same time, the effective 

viscosity increases from (372.2 ± 3.0) 

Pa · s to (469.6 ± 2.5) Pa · s. The ability of 

the FF to absorb water is related to the 

degree hydrophilicity and the number of 

biopolymers present in them, the nature of 

the surface and porosity particles, their 

sizes. They combine in their composition 

biopolymers with different kinship to 

water. Thus, pectin substances and some 

hemicelluloses are classified as hydrophilic 

colloid. This causes their ability to keep 

water. However, a significant increase in 

moisture retaining ability and effective 

viscosity of sour  cream products are also 

undesirable because of this complication is 

transportation and mechanical the 

formation of products. Concerning the 

conditions of the introduction, the optimal 

option is to add at the same time two 

components - white sugar and APF. So, 

when added to the protein-herbal clot. 

15%of white sugar and 2% of food fibers 

(sample number 11), moisture-retaining 

ability rises from (57.3 ± 2.1)% to 

(61.1 ± 1.7)% (Table 1), and the effective 

viscosity increases from (345.99 ± 2.2) 

Pa · s to (381.60 ± 2.5) Pa · s. The samples 

under study have organoleptic 

characteristics, which satisfy the 

requirements for such products. 

 

4. Conclusions 

 

The possibility of using Rumex juice in the 

amount (9 ± 0.5)% as a coagulant of milk 

proteins has been confirmed. This makes it 

possible to obtain organoleptically suitable 

protein-herbal clots of thermoacid 

coagulation of skimmed milk for regimes: 

temperature- (93 ... 95) ° C, duration - 

(3 ... 5) min. 

Adding prescription components of sugar 

and APF to protein-herbal clots in different 

ways affects the physico-chemical and 

rheological indices of model samples of 

curd products. It has been confirmed that 

the moisture-retaining ability and effective 

viscosity of the samples increase food 

fibers. The process is due to the 

hydrophilicity of biopolymers. White sugar 

has dehydrating properties and reduces the 

moisture-retaining ability and effective 

viscosity of the samples. The acidity of 

curd products based on protein-herbal clots 

is determined by acidity the protein base is 

from (76 ± 1) ° T and up to (80 ± 1) ° T. 

Taking into account the influence of 

individual components non-dairy origin of 

the quantity of juice Rumex, white sugar 

and APF for curd products, you can 

purposefully influence the performance of 

the finished product. Its addiction will 

make it possible ensure compliance with 

regulatory documents and production 

conditions. 

 

5. References 
 

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[2]. BAL-PRILIPKO L.V., Innovative 
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[4]. SCHETININ M.P, KOLTYUGINA O.V., 
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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XVI, Issue 4  – 2017 

Olena Grek, Alla Tymchuk, Larisa Chubenko, Kira Ovsiienko, Research of quality indicators of curd products on basis 
of protein-herbal clots, Food and Environment Safety, Food and Environment Safety, Volume XVI, Issue 4 – 2017, pag. 262 
– 268   

 
268 

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	1. Introduction
	4. Conclusions