SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN

Abstract


 Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enriched with milk protein concentrates as a basis for the production of baked sour cream. The regularities of changes in the quality indicators of cream (10–20 % fat), enriched with 1 % of concentrate of whey proteins (94 % total solids) and with 30 % of liquid concentrate of hydrolyzed whey (40 % total solids) under the influence of heat treatment at a temperature of 96±1 ⁰С for 15 to 120 minutes were determined. Due to the introduction of whey protein concentrate into the composition of cream, the protein content increases by 0.77 %, and in samples with liquid hydrolyzed whey concentrate by 0.42 %. Liquid hydrolyzed whey concentrate also increases the solid content in cream by 9.36–9.37 % while simultaneously reducing the lactose content by 6.2–6.7 times, which is promising for the production of low-lactose sour cream. Whey protein concentrate more effectively reduces surface tension, exhibits a higher stabilizing and structuring ability, compared to liquid hydrolyzed whey concentrate. Instead, the concentrate of liquid hydrolyzed whey with a high content of monosaccharides activates the Maillard reaction with the formation of an intense cream color, gives the cream a pronounced sweet taste and baked aroma. Both concentrates significantly improve the sensory properties of cream, which makes it possible to recommend them for use in baked sour cream technology. Based on the results of a comprehensive analysis of the quality indicators of baked cream samples with a fat content of 10–20 %, it was concluded that heat treatment of cream with liquid hydrolyzed whey concentrate and cream with whey protein concentrate should be carried for 15 minutes and 30 minutes, respectively, which will allow purposeful regulation of energy consumption in the technology of baked sour cream with increased protein content.