Abstract
In compliance to the studies data on the composition and properties of protein concentrates of buttermilk and whey obtained by the method of nanofiltration have been expanded and systematized. It has been found that buttermilk and whey concentrates with a mass fraction of solids of 20 % contain up to 7 and 2.3 % protein, respectively. The dispersion composition and the nature of the concentrates microstructure have been studied using an electron microscope. When buttermilk has been concentrated by nanofiltration, the average diameter of the dispersed particles has not increased and amounted to (130 ± 30) nm, and the spatial mesh size has decreased by 3.2 times. When whey has been concentrated, the particle size has increased by 1.7 times while the spatial mesh size has decreased by 1.3 times. The regularities of the joint development of lactic acid and bifidobacteria in a milk base have been revealed with a different ratio of nanofiltration buttermilk and whey concentrates to substantiate the rational composition of the milk base. It has been proven that fermented milk products based on buttermilk and whey concentrates have increased biological value. The developed products contain 44-46 % more essential amino acids, the balance coefficient of amino acid composition is 17-18 % higher than those of cultured buttermilk.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
