Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration
The article presents studies of nanofiltrate-curd whey concentrate
samples as well as its calculated nutritional and caloric value. It shows the expediency of
using nanofiltrate-curd whey concentrate in the production of functional dairy products.
Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration
The article presents studies of nanofiltrate-curd whey concentrate
samples as well as its calculated nutritional and caloric value. It shows the expediency of
using nanofiltrate-curd whey concentrate in the production of functional dairy products.
Selecting ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of curd whey concentrate obtained by nanofiltration
The need for using NF-concentrate in the production of sports products of carbohydrate-protein profile, popular in most sports, has been proved. The selection of ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of NF-concentrate was performed. It has been found that it is advisable to use κ-carrageenan in an amount of 1% as a thickener and stabilizer, KSB-UF80 in an amount of 5% to 15% – as a source of animal proteins, syrups «Rosehip» and «Rosehip and black currant» in an amount of not more than 10 % – as a source of non-dairy carbohydrates and an ingredient to improve and enhance the taste of the product.
Selecting ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of curd whey concentrate obtained by nanofiltration
The need for using NF-concentrate in the production of sports products of carbohydrate-protein profile, popular in most sports, has been proved. The selection of ingredients of protein-carbohydrate gel formulation for athletes nutrition on the basis of NF-concentrate was performed. It has been found that it is advisable to use κ-carrageenan in an amount of 1% as a thickener and stabilizer, KSB-UF80 in an amount of 5% to 15% – as a source of animal proteins, syrups «Rosehip» and «Rosehip and black currant» in an amount of not more than 10 % – as a source of non-dairy carbohydrates and an ingredient to improve and enhance the taste of the product.
Indicators of ice cream quality with the NF-concentrate of curd whey
The influence of whey concentrate obtained by nano-filtration on organoleptic characteristics, thermal and dimensional stability of creamy ice-cream is studied. According to experimental data the curves of melting are built, their mathematical processing is carried out and the resulting equation to calculate the average speed of the ice cream with different concentration of whey protein concentrate melting is obtained. Generalized results of the taste analysis are presented graphically in the form of profile diagrams.
