Gelled dessert products with using fractional components of curd whey
The possibility of using nanofiltration concentrate of curd whey in the technology of gelled dessert products has been studied. The expediency of using nanofiltration concentrate and vegetable fillers to increase the nutritional and biological value of the gelated product has been shown. Rational proportions of gelatin and vegetable fillers have been established, and their influence on the quality indicators of the finished product have been studied. The technological scheme has been developed and technological modes of production have been established. The biological value of the products has been determined.
Gelled dessert products with using fractional components of curd whey
The possibility of using nanofiltration concentrate of curd whey in the technology of gelled dessert products has been studied. The expediency of using nanofiltration concentrate and vegetable fillers to increase the nutritional and biological value of the gelated product has been shown. Rational proportions of gelatin and vegetable fillers have been established, and their influence on the quality indicators of the finished product have been studied. The technological scheme has been developed and technological modes of production have been established. The biological value of the products has been determined.
Curd dessert products with functional properties and increased nutritional value
This work investigates the possibility of using skimmed milk and nanofiltration concentrate (NF-concentrate) of curd whey in the technology of curd dessert products with functional properties. Technological modes and rational proportions of NF-concentrate addition into the curd base are established to increase the biological value of the products. Fruit fillings are selected and the preferred proportion of their application is determined. The biological value of curd desserts is investigated.
Curd dessert products with functional properties and increased nutritional value
This work investigates the possibility of using skimmed milk and nanofiltration concentrate (NF-concentrate) of curd whey in the technology of curd dessert products with functional properties. Technological modes and rational proportions of NF-concentrate addition into the curd base are established to increase the biological value of the products. Fruit fillings are selected and the preferred proportion of their application is determined. The biological value of curd desserts is investigated.
Microbiological Aspects of Enriched Fermented Milk Products Manufacture with Use of Whey
The possibility of using propionic acid bacteria and acidophilic lactobacillus as a probiotic microflora has been analyzed. The use of kefir grains in the composition of a polycomponent starter has been suggested. A comparative assessment of starter cultures development in cheese whey and skimmed milk has been carried out. A decrease in the activity of growth and acid formation during their cultivation in whey has been noted. To activate the development of starter microflora, improve the organoleptic characteristics of the product, it has been suggested to include skimmed milk in the whey basis of the product. The composition of the polycomponent starter (5%) containing propionic acid bacteria, kefir ferment and acidophilic lactobacillus in a ratio of 2.5:2:0.5, respectively, has been specified; it provides the highest yield of propinic acid bacteria and acidophilic lactobacillus, what determines the probiotic properties of the product.
Use of cheese whey in formulations of fermented beverages
The article deals with the possibility of using cheese whey in the technology of fermented beverages. The composition of a multicomponent starter giving probiotic properties to drinks is established. The milk whey base composition of beverages is established considering the activity of starter microflora development, biological value increase, improvement of organoleptic property and consistency of finished products. Herbal additions and the rational proportion of their introduction has been adopted.
