Development of technology for the production of semifinished products with an emulsion structure based on the decalcified dairy raw materials
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2018, Vol 2, Issue 11
Abstract
<p>It was determined that in a condition of meeting requirements of current normative documents, physicochemical and technological properties of the cottage cheese differ from each other which affects technological parameters of making products based on this cheese. It was proved that in order to stabilize qualitative indicators of the final product, modification of protein substances of dairy stock or the use of stabilization systems of non-protein nature is necessary. It was proposed to use decalcified dairy stock ‒ milk and cheese ‒ as a source of modified protein substances. Expediency of developing the technology of the target semi-finished products was proved. Influence of pH on solubility of protein substances of the cottage cheese was studied. It was determined that the change in pH of the systems based on the cottage cheese results in an increase in the content of soluble protein in the aqueous phase of dispersion which is an evidence of high functionality of proteins of the cottage cheese made from decalcified skim milk. Emulsifying capacity, kinetic and aggregate stability of the cheese and milk mixtures were studied. Based on the obtained data, rational content and the ratio of decalcified dairy and fat stocks in the composition of semi-finished products were determined. Ratios of the cottage cheese to decalcified milk in the range of (90:10) ‒ (70:30) at fat content of 5‒20 % were defined as rational. Rational parameters were experimentally substantiated and the model of the technological system for making semi-finished products with an emulsion paste-like structure was developed. Microstructure characteristics of the semi-finished products were studied. The data of electron microscopy confirmed formation of an emulsion structure in which fraction of fat particles with diameters of 0.25‒0.45∙10<sup>-6</sup> m was dominant which confirms formation of a stable homogeneous emulsion structure of semi-finished products.</p>
Authors and Affiliations
Nataliya Grynchenko, Daria Tyutyukova, Pavlo Pyvovarov, Оleksandr Nagornyi
Keywords
Related Articles
- EP ID EP527929
- DOI 10.15587/1729-4061.2018.127113
- Views 47
- Downloads 0
Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread
<p>The comprehensive approach to the technology of bread for people suffering from celiac disease by applying amylolytic enzymes, lecithin, and dry egg albumen was scientifically substantiated.</p><p>The effect of amylol...
Application of information technologies for the optimization of itinerary when delivering cargo by automobile transport
<p>We have proven the applicability of modern tools of information technologies to solve a traveling salesman problem using a combinatorial method and a transport problem, which is stated in the form of a road transport...
Study of the problem on constructing quadrics at the assigned tangent cones
<p>The research focuses on solving the problems, related to modeling the second-order surfaces (quadrics), the determinant of which includes tangent cones. All research was performed by the paradigm of using constructive...
Substantiation of the development of formulations for organic cupcakes with an elevated protein content
<p class="a">In order to develop the formulations for organic cupcakes with an elevated protein content, we examined and analyzed the amino acid composition of four samples of flour: wheat flour, organic wheat flour, org...
Exploring the process to obtain a composite based on Cr2O3–AlN using a method of hot pressing
<p>We have established the influence of heating rate of 150, 350 and 600 °C/min, pressure of 8 and 18 MPa, on the compaction process of the reaction mixture Cr<sub>2</sub>O<sub>3</sub>–15AlN<sub>nano</sub>, the hardness...