Abstract
A dependence is established between the amount and forms of calcium in and its technological purpose. It is proven that a controlled reduction in the content of calcium in (specifically, its ionic form) increases thermal stability of in the range of lowered values of pH, which resolves the task on compatible use of and acid-containing raw materials (concentrates of juices and puree) in the composition of beverages. The substantiated increase of ionic calcium in also implements the principles of optimization of technological processes for its processing, in particular when producing cottage cheese. We constructed a theoretical model of the controlled intensified technologies of dairy products, underlying which is the quantitative and qualitative analysis of physical-chemical properties of the components of compounds in the system milk, specifically calcium. It was proven that in line with the devised model the process of stabilization/destabilization of the colloidal state of the system milk is accompanied by the formation of a new phase under condition of introducing certain substances that can control the thermodynamical potential of the system. The model developed was verified in the course of implementation of the technological process for manufacturing skimmed with controlled thermal stability. It was proven that the introduction of sodium alginate to the system milk leads to a reduction of the undesirable potential through lowering and redistribution of calcium by forms. It is shown that a given effect is the result of decomposition of casein micelles into submicelles and it manifests itself by an increase in the resistance of the system to thermal influence. We tested the devised model in the course of implementation of the technological process for manufacturing cottage cheese. It was proven that the controlled regulation of the content of ionized calcium and pH of the system through blending the system milk with the transformed system (serum) in certain quantities makes it possible to intensify the technological process for manufacturing sour cheese and to obtain products with high organoleptic properties
Highlights
One of the ways to meet consumer demand for high quality and healthy food under present conditions implies a combination of traditional technological approaches and the latest scientific-technical achievements
We have investigated the following objects: – skimmed milk supplied by ATZT “Zmiyiv dairy plant” (Zmiyiv, Ukraine); – the complex forming agent FD-157 – sodium alginate (AlgNa); its application is allowed by the central body of executive power in the field of health protection in Ukraine; – skimmed milk with a different calcium content, which was achieved by the sorption of ionized calcium AlgNa; – sour-milk cheese derived from skimmed milk at intensification of the technological process
We established a dependence between the amount and state of calcium in milk and its technological purpose
Summary
One of the ways to meet consumer demand for high quality and healthy food under present conditions implies a combination of traditional technological approaches and the latest scientific-technical achievements It is relevant for the scientific-practical field related to processing milk into ready and semi-finished food products, which is based on the basic and applied studies in dairy industry. The technological process of producing milk as a food product implies that it is exposed to various types of treatment (mechanical, thermal), which to a certain extent corrects its properties. This increases its organoleptic properties, adjusts nutritional and energy value, modifies the chemical composition. – tri-, di- and monoacylglycerides – fatty acids, cholesterol, fat-soluble vitamins – phospholipids and glycolipids – glycoproteins, enzymes, micro elements
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