The nfluence of microparticulate on acid coagulation of milk proteins in curd manufacture

Abstract

One of the important trends of whey processing is the modification of its composition and properties for the applications in curd technology. Modification of whey composition and properties included ultrafiltration concentration and subsequent microparticulation of the concentrate obtained. Selected modes allowed to obtain particles of microparticulate of whey proteins similar to fat globules in shape and size. Whey proteins microparticulate was proposed to use in curd technology. The influence of mass fraction of whey proteins microparticulate on the process of fermentation and acid clot formation in the production of low-fat curd was investigated. The most intensive growth and titratable and active acidity was observed in samples of curd clots with a mass fraction of whey proteins microparticulate from 10 to 15%. The analysis of organoleptic characteristics of curd clots led to the conclusion that the introduction _ of whey proteins microparticulate gives a smooth appearance to the clot, increases the density, adds a creamy taste. In the process of self-pressing _ of whey proteins microparticulate particles embedded inside impede the process of densification, and the mass fraction of moisture in the curd increases. Application _ of whey proteins microparticulate intensifies the process of curd clot formation and increases the yield of the finished product by 20 - 30%. Application of whey proteins microparticulate for enrichment of normalized mixture in the production of curd allows to expand the range of low-calorie protein products contributes to the intensification of the process of ripening of enriched normalized mixture, increases the yield of curd and its biological value.