Selection of thickening agents for whey concentrate

Abstract

The creation of athletes-oriented products from raw milk is a current trend in food technology. The object of the study was a curd whey concentrate obtained by nanofiltration (NF concentrate) with a dry matter content of 18.0%. To increase the food density of the product, different types of whey protein concentrate were added to the samples of NF concentrate in an amount of 5%: with protein mass fractions of 30% (KSBUF-30) and 80% (KSBUF-80). To give the product a gel-like structure, natural pectins from apple pulp and citrus peel were studied. The amount of pectin in the samples was 2%. The work uses ingredients industrially produced by Russian manufacturers. The dry ingredients were completely dissolved at a temperature of (20±2) °C in the NF concentrate, the resulting mixture was pasteurized for 10-15 minutes at (92 ± 2) ° C and cooled to a temperature of (20±2) °C. The consistency of the freshly worked samples was not fluid and looked uniform and smooth. The taste characteristics of all variants slightly changed after 7 days of refrigerated storage at (4±2) °C. The effect of whey protein concentrates and pectin on the consistency of the product was established by the method of rotational viscometry. KSBUF-80 promotes better thickening and gelation, enriches the fermented milk taste of the product. Pectin from citrus peel produces a product with a more uniform structure. In the experimental conditions, the best consumer qualities were manifested when combining KSB-UF80 with pectin from citrus peel.