Abstract
The effect of blueberry coagulant in the form of specially processed blueberry paste on the building-up process of protein-blueberry concentrates has been considered in the article and the change in their physical-chemical indicators during storage has been determined. A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield (excluding limiting factors – organoleptic indicators and active acidity). It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%. Other quality indicators of protein-blueberry concentrates were recorded: active acidity (from 5.0 pH at the beginning to 4.7 pH at the end of the storage life), and the water-retaining capacity at the level of (75.44 ±0.5%). Based on chromatographic studies, the degree of polyphenolic compounds transition (including anthocyanins) to protein-blueberry concentrates at the level of 52.26% has been determined by the calculation method and analyzed compared with control sample (blueberry paste) and colored whey. Based on the researches, protein-blueberry concentrates obtained by thermo acid coagulation of milk proteins are suggested to be used as basis in the cheese products recipes.
Highlights
Full use of all milk protein components during its processing is a condition for increasing the efficiency of obtaining concentrates
A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield
It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%
Summary
Full use of all milk protein components during its processing is a condition for increasing the efficiency of obtaining concentrates. There are different methods of milk proteins coagulation: acid, acid rennet, rennet, thermo acid and thermo calcium. The most common methods include acid and rennet coagulation – the basics in the production of fermented milk product (Bittante, Penasa and Cecchinato, 2012). According to the authors (Kalmykova, 2013; Dabija and Sion, 2012), the production of protein products by acid milk coagulation is a popular and common practice. The technology of producing products by thermo acid coagulation of milk proteins involves less time, production space and equipment, but has several disadvantages (Lyalin and Fedotov, 2009; Bittante, 2011). The degree of protein extraction during thermo acid coagulation is up to 95 – 97%, while for acid coagulation about 90%, and for rennet – 85% (Osintsev et al, 2013; Ostroumova et al, 2009)
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