Fermented milk product with lingonberry juice and oatmeal
The technology of a new fermented milk product with lingonberry juice and oatmeal has been developed. Organoleptic and rheological characteristics of the model samples have been taken into account for the recipe development. The biological value calculation has proved protein usefulness of the new product. The cost price as well as the wholesale and selling prices, confirm the expediency of producing a new product.
Fermented milk product with lingonberry juice and oatmeal
The technology of a new fermented milk product with lingonberry juice and oatmeal has been developed. Organoleptic and rheological characteristics of the model samples have been taken into account for the recipe development. The biological value calculation has proved protein usefulness of the new product. The cost price as well as the wholesale and selling prices, confirm the expediency of producing a new product.
Investigation of the effect of cereal flour on the properties of low-fat functional products
The effect of vegetable fillers on the properties of the fermented milk clot was studied. On the basis of the studies carried out, the dependence of the waterholding capacity of flour of leguminous crops on syneresis was determined. On the basis of organoleptic descriptors, a rating has been created and score scales for organoleptic assessment have been developed. It was determined that the application of flour of leguminous crops has a greater effect on the indicators of taste and consistency. The best rheological characteristics were observed with the addition of barley flour.
Investigation of the effect of cereal flour on the properties of low-fat functional products
The effect of vegetable fillers on the properties of the fermented milk clot was studied. On the basis of the studies carried out, the dependence of the waterholding capacity of flour of leguminous crops on syneresis was determined. On the basis of organoleptic descriptors, a rating has been created and score scales for organoleptic assessment have been developed. It was determined that the application of flour of leguminous crops has a greater effect on the indicators of taste and consistency. The best rheological characteristics were observed with the addition of barley flour.
Demineralization and neutralization of cottage cheese whey in the process of nanofiltration
The article studies the process of nanofiltration as a way of cottage cheese wheydemineralizationand neutralization. Using the chemical analysis of the nanofiltration concentrate and filtrate compositions, theoretical dependence of mineral salt and lactic acid removal in the treatmentprocess has been found. Theresearch validates the optimal value of the volumetric concentration factor for cottage cheese whey demineralization and neutralization.
Demineralization and neutralization of cottage cheese whey in the process of nanofiltration
The article studies the process of nanofiltration as a way of cottage cheese wheydemineralizationand neutralization. Using the chemical analysis of the nanofiltration concentrate and filtrate compositions, theoretical dependence of mineral salt and lactic acid removal in the treatmentprocess has been found. Theresearch validates the optimal value of the volumetric concentration factor for cottage cheese whey demineralization and neutralization.
Studying of rheological characteristics of fermented curds enriched by the hydrolysis of whey proteins
Structural-and-mechanical and rheological curds characteristics obtained during fermentation of buttermilk and skimmed milk are studied to develop fermented milk product. Studies were performed by the rotational viscosity measurement method with the help of Rheo-test unit. Dependences of efficient curds viscosity on the shift speed are built as well as dependence of structure reconstruction, efficient viscosity and coefficient of mechanical curds stability on applied hydrolysate dose is determined. It is determined that at HWP application in the amount of 1-3% it gives no negative influence. The results of rheological characteristics are greatly influenced by milk basis.
Studying of rheological characteristics of fermented curds enriched by the hydrolysis of whey proteins
Structural-and-mechanical and rheological curds characteristics obtained during fermentation of buttermilk and skimmed milk are studied to develop fermented milk product. Studies were performed by the rotational viscosity measurement method with the help of Rheo-test unit. Dependences of efficient curds viscosity on the shift speed are built as well as dependence of structure reconstruction, efficient viscosity and coefficient of mechanical curds stability on applied hydrolysate dose is determined. It is determined that at HWP application in the amount of 1-3% it gives no negative influence. The results of rheological characteristics are greatly influenced by milk basis.
