Abstract
The results obtained in the study of influence of calcium content in skimmed milk on organoleptic, physical, physical-chemical and technological properties were summarized. A method for regulating calcium content in milk using a natural ion exchanger, sodium alginate, was proposed. It has been shown that the use of natural sequestrants allows producers to reduce calcium content in milk to 50 %. In the framework of the conducted studies, a correlation between the degree of milk decalcification and the physical and chemical properties of the fermented clot and whey has been established. It was shown that removal of calcium from milk results in the destruction of caseinate-calcium-phosphate complex with a simultaneous decomposition of the casein micelles to submicelles. The found effect manifests itself by formation of a characteristic fermented clot and an increase in the weight fraction of soluble protein in whey. The influence of calcium content in milk on qualitative parameters of fermented-milk cheese, its microstructure and dispersion of protein particles was established. The boundary conditions of decalcification of milk were substantiated which allows producers to obtain fermented-milk cheese with high qualitative indicators. It was proved that decalcification of milk in a rational interval and at specified parameters enables production of fermented-milk cheese which is characterized by a spreadable consistency, absence of crumbs and whey separation. The organoleptic properties of fermented-milk cheese completely correlate with the indicator of moisture retaining ability which regularly grows with an increase in decalcification within a rational interval. Dispersion of fermented-milk cheese and the size of protein particles were established. A direct relationship between the size of protein particles and sedimentation stability of systems was revealed. An increase in colloidal stability was observed at a reduced calcium content resulting in a growth of the fraction of particles with a smaller diameter. The results obtained in the study completely reflect the theory of decomposition of casein micelles at a reduced calcium content in milk
Highlights
Milk and products of its processing are both products of everyday demand and raw materials for many branches of the food industry in the national economies of Ukraine and the European Union member countries
Colloidal calcium phosphate (CCP) plays an important role in the maw and acidic coagulation of milk: reduction of its content in casein micelles decreases the rate of micellar aggregation
The issue of determining the correlation between calcium content in milk and quality of fermented-milk cheese made on its basis is a topical issue
Summary
Milk and products of its processing are both products of everyday demand and raw materials for many branches of the food industry in the national economies of Ukraine and the European Union member countries. Different characteristics determined by the parameters of specific process operations are coming to the forefront for manufacturers on their way to achievement of required indicators These characteristics define the relationship between an aggregate of technological effects (chemical, biochemical, thermal, hydromechanical, biological) and reaction of raw materials, semi-finished and finished products to these effects. In present-day technical literature, technological properties of milk [1, 2] are considered the properties which ensure rational management of the technological process and the possibility of obtaining dairy products with prescribed composition and characteristics Along with such indicators as absence of foreign substances, somatic cells, immune bodies in milk, other properties are important. It is relevant to date to study relationship between the initial content of calcium in milk as a raw material for production of fermented-milk cheese and its end quality indicators
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