Theoretical and practical background of regulating salt system of raw milk products

Authors

  • Раїса Валеріївна Плотнікова The Kharkiv State University of Food Technologies and Trade Klochkivska st., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Наталя Геннадіївна Гринченко The Kharkiv State University of Food Technologies and Trade Klochkivska st., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Оксана Володимирівна Мороз The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkiv, Ukraine, 61051, Ukraine
  • Павло Петрович Пивоваров The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.16314

Keywords:

salt composition in milk, complexing agent, sodium alginate, demineralization

Abstract

The paper discusses the possibility of regulation of salt composition in milk for changing its functional and technological properties. The objective of research is identifiyng the theoretical background and experimental determining the parameters controlling the salt composition in raw milk products using natural complexing agent - sodium alginate. For this purpose, the content of calcium and its change in the process of demineralization, average diameter of casein micelles and the chain-length distribution were studied. The obtained results indicate the possibility of regulating the salt composition in milk by demineralization with sodium alginate, which is accompanied by increased acid and thermal stability of raw milk products. The presented materials are the basis for development and introduction of technologies of new food products, which composition, using raw milk and fruit products, is provided with colloidal stability that can be successfully applied in the food industry. Using the obtained results allows regulating functional and technological properties of raw milk products.

Author Biographies

Раїса Валеріївна Плотнікова, The Kharkiv State University of Food Technologies and Trade Klochkivska st., 333, Kharkiv, Ukraine, 61051

Assistant

The department of Food Technologies

Наталя Геннадіївна Гринченко, The Kharkiv State University of Food Technologies and Trade Klochkivska st., 333, Kharkiv, Ukraine, 61051

Associate professor

The department of Meat Processing Technologies

Оксана Володимирівна Мороз, The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkiv, Ukraine, 61051

Assistant

The department of Food Technologies

Павло Петрович Пивоваров, The Kharkiv State University of Food Technologies and Trade Klochkivska 333, Kharkiv, Ukraine, 61051

Professor

The department of Food Technologies

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Published

2013-08-14

How to Cite

Плотнікова, Р. В., Гринченко, Н. Г., Мороз, О. В., & Пивоваров, П. П. (2013). Theoretical and practical background of regulating salt system of raw milk products. Eastern-European Journal of Enterprise Technologies, 4(10(64), 47–53. https://doi.org/10.15587/1729-4061.2013.16314

Issue

Vol. 4 No. 10(64) (2013): Ecology. Technology and equipment of food productio

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Раїса Валеріївна Плотнікова, Наталя Геннадіївна Гринченко, Оксана Володимирівна Мороз, Павло Петрович Пивоваров

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