Integration of agro-food by-products into dairy technology: sea buckthorn (Hippophae rhamnoides L.) Pomace flour in glazed cottage cheese manufacture

Abstract

The purpose of this paper is to investigate the incorporation of sea buckthorn pomace flour (SBPF), a by-product of fruit processing, into glazed cottage cheese in order to obtain a dairy product with enhanced functional value and improved quality characteristics. Four formulations containing 1.25%, 2.50%, 3.75%, and 5.00% SBPF were developed and compared with a control sample. Sensory, textural, microbiological, and physico - chemical analyses were performed immediately after production and during a 12-day storage period. Sensory evaluation indicated good overall acceptability, with scores ranging from 4.20 to 5.00 for taste, aroma, texture, appearance, and color. Texture profile analysis showed that SBPF affected hardness (46.88 - 59.08 g), cohesiveness (0.08 - 0.09 %), gumminess (3.81 - 5.78 g), springiness (0.99 - 1.00), adhesiveness (45.22 - 54.63 g·s), and resilience (0.48 - 0.62%). Microbiological assessment revealed total mesophilic aerobic counts between 3.10 and 3.50 log₁₀ CFU/g and yeast and mold counts ranging from 2.00 to 2.25 log₁₀ CFU/g. Pathogenic microorganisms, including Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, were not detected in any sample. Physico - chemical parameters remained within acceptable limits, with pH values of 4.55 - 4.59, water activity of 0.767 - 0.772 c.u., moisture content of 21.3 - 23.0%, total sugars of 23.8 - 24.3%, fat content of 26.5 - 27.0%, and ash content of 1.68 - 1.74%. The results demonstrate the potential of SBPF as a sustainable ingredient for the development of value-added dairy products.