Development of technology for the production of semifinished products with an emulsion structure based on the decalcified dairy raw materials
Keywords:semi-finished products, decalcified dairy stock, cheese and milk mixture, emulsifying capacity, emulsion paste-like structure
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∙10-6 m was dominant which confirms formation of a stable homogeneous emulsion structure of semi-finished products.
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Copyright (c) 2018 Nataliya Grynchenko, Daria Tyutyukova, Pavlo Pyvovarov, Оleksandr Nagornyi
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