Abstract
Implementation of IT significantly increases opportunities of the leading operators on the commodity market in the sphere of efficient quality and safety monitoring throughout the food products life cycle. Development of the compact analytical equipment for control of physical and chemical parameters regulated by the applicable technical standards at production, storage and marketing of food products is the important task having social implication. Represented in the article as an IT application solution is the express method for determination of casein concentration in dairy products packed with the help of the units using nuclear magnetic resonance (NMR) effect. With the aid of this express method the adulterated dairy products (milk, condensed milk, curd, etc.) can be revealed which are produced on the basis of dry skimmed milk containing a dry milk serum by substitution of the milk protein — casein. According to the preliminary assessment the minimum concentration of casein reported by such method is approx. 0.5%. The method is based on investigation of the hydration process of casein micelles participating in formation of structural-mechanical properties of protein coagula created at fermented milk products generation.
Published Version
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