A Way to Increase Protein and Magnesium Content in Dairy Products

Abstract

The paper describes the results of research devoted to solving such a relevant problem as a lack of protein and its incomplete precipitation when obtaining protein dairy products. The possibility of using magnesium to forfeit coprecipitate with a chelated form of the microelement has been considered. Magnesium deficiency is currently experienced by up to 80 % of the population; the deficiency symptoms are such common problems as cardiovascular system disorders, arrhythmias, angina pectoris, hypertension. Given the urgency of these issues and the growing deficit of magnesium in the diet, the study is devoted to the isolation of whey proteins by thermal precipitation with calcium and magnesium salts to obtain a product containing a high amount of animal protein and the magnesium micronutrient. Optimal salt ratios for more complete precipitation of milk proteins have been determined. Their effect on the protein-free whey parameters, the mass fraction of casein and whey proteins, the content of nitrogenous substances, and the total protein yield has been studied. It is shown that protein coprecipitates obtained by thermal precipitation can be used as a protein additive in the manufacture of fortified dairy products. According to experimental data, it can be concluded that the coprecipitate obtained by thermocoagulation with calcium chloride and magnesium sulfate contains more calcium and magnesium. The product dispersion degree and exposure to proteolytic digestive tract enzymes have been studied. The content of the calcium and magnesium micronutrients in the coprecipitate obtained by thermocoagulation has been determined. It has been proven that this technique allows better using the milk proteins that traditionally pass into the whey.