Scientific approaches to the creation of technology structured milk desserts with a combined composition of raw materials

Abstract

One of the promising areas of the dairy industry is the production of combined products. Its essence consists in the directed regulation of the constituent components of products in order to improve their composition and properties. Today, dairy desserts are one of the most popular products on the domestic market. In order to expand the range of dairy desserts, improve their structure and quality, increase the nutritional value and reduce the calorie content, it is rational to use non-traditional raw materials that contain the necessary functional ingredients. To obtain dairy desserts with a certain structure, it is necessary to use the appropriate components of animal and plant origin. For example, milk powder, milk and whey concentrates, condensed milk products, hydrocolloids (food fibers, starch, gelatin, cellulose derivatives, gums, etc.). Justification of the use of the above-mentioned components during the development of the technology of dairy desserts with a combined composition of raw materials is an actual direction of scientific research. The purpose of the work was to develop a scientifically based model for combining protein and carbohydrate components in the composition of dairy desserts with gel-like and complex dispersed structures and to create pudding and cream technology. The article presents a developed model of combining protein and carbohydrate components in structured dairy desserts. Based on the model of combining carbohydrate and protein components in dairy desserts, we have developed cream and pudding technologies based on buttermilk or retentate. In order to obtain dairy desserts with aggregative stability, it is necessary to carry out thermomechanical processing at a temperature of 80–85 °C with constant mixing and agitator revolutions of 2800 rpm, followed by packaging without cooling. The organoleptic and physico-chemical parameters of the produced samples of dairy desserts were studied. It was established that dairy desserts have the maximum moisture retention capacity – 100%, their sugar and fat content is 43–52% and 33–47% lower, respectively, and the protein content is 3–5 times higher than in traditional types of desserts. It has been proven that on the basis of the developed and scientifically based model of combining protein and carbohydrate components, low-calorie structured dairy desserts with high protein content, low fat and sugar content and appropriate quality indicators were obtained. Key words: dairy desserts, creams, puddings, combined composition of raw materials, technology, structure, secondary dairy raw materials, whey proteins, hydrocolloids.