Curd cheeses containing NewBio ingredients have been developed in Uglich

In Uglich, based on the All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (the Russian Academy of Sciences) curd cheeses containing NewBio ingredients have been developed. The products have been produced in accordance with the requirements of GOST 33480-2015.

Experts have developed a functional curd cheese of a new generation using soluble corn fiber INTENSFLOR. This ingredient has prebiotic properties, which help to normalize the intestinal microflora, improve digestion and overall human health. At the same time, the fiber retains the natural taste of the dairy product.

The curd cheeses were also produced using the company's isomaltooligosaccharide. This ingredient gave the products a pleasant sweetish taste. This had a good effect on the organoleptic characteristics, where the cheeses received high marks. Representatives of the Institute noted that the taste of these samples has become more harmonious.

Experts have also developed a curd cheese with maltodextrin DE 10. This ingredient's high binding capacity has balanced the flavor and improved the texture of the final product. Relative to the control sample, this cheese was creamier and exhibited greater homogeneity.

The employees of the All-Russian Scientific Research Institute of Butter and Cheesemaking recommend adding the NewBio food ingredient to curd cheese in the following proportions:

– soluble corn fiber INTENSFLOR (1,5 %);

– isomaltoligosaccharide (3 to 6 %; increasing the dose leads to increased sweet taste);

– maltodextrin DE 10 (no more than 3%).

It should be noted that the company presented curd cheese at the "All–Russian Field Day – 2025" exhibition, where guests had the opportunity to sample and highly appreciate the product.