Article information

Views: 1736


Fedosova A.N. , Belgorod State Agricultural University named after V. Gorin , Vavilova Str. 1, Belgorod, 308503 Russian Federation ,

Kaledina M.V. , Belgorod State Agricultural University named after V. Gorin , Vavilova Str. 1, Belgorod, 308503 Russian Federation

Year 2015 Issue 2 DOI 10.12737/13118
Annotation The paper is based onthe methodological approach to using pectin and natural honey in the technology of production of new dairy products.The purpose of the study is to use products of the fractionation of milk by apple pectin - natural casein concentrate (NCC)and whey-pectinfraction (WPF) in natural form for the development of new functional products enriched with natural bee honey.Study of the specifics of thefractionation of whole and skim milk by Russian-manufactured apple pectin with the substantiation of the technological parameters of receiving WPF and NCC was conducted.It was established that the process runs effectively under the following conditions: preliminary heat treatment of milk at a temperature of 76°C, introduction of a 5% polysaccharide solution into milk, concentration of pectin of 0.6% of the weight of milk, temperature of fractionation of 4-6°C.The technological properties of the received fractions were studied.It was determined that NCC is relativelythermostable (withstands heat treatment at a temperature up to 80°C), beats well at a temperature of 5°C (overrun 50-60%), adding honey has a positive effect on the structure of the beatenNCC and reduces the likelihood of theseparation of whey during storage.At the pectin content within 0.6-0.7% of the weight of milk (on a drybasis), the yield of WPF from skim milk was within 80-81%, from whole milk - 72-73%, solids content was 6.2-6.3%.The total protein content in WPF was 0.9-1.0%, of which whey proteins - 0.45-0.50%.When adding honey to the WPF, a dense gel was formed after a while, having a tendency to syneresis; in 96 hours the degree of syneresis was 10-12% for the studied concentrations of honey from 1 to 10%.On the basis of the obtained data, the closed milkprocessing cycle is provided by the technology and the formulations of the two products with honey on the basis of WPF and NCC - a pudding and a "Smoothie".
Keywords Pectin, natural honey, fractionation, flocculation, natural casein concentrate, whey-pectin fraction, pudding, smoothie
Artice information Received April 27, 2015
Accepted May 20, 2015
Available online November 20, 2015
Imprint article Fedosova A.N. and Kaledina M.V. Apple pectin and natural honey in the closed milk processing cycle. Foods and Raw Materials, 2015, vol. 3, no. 2, pp. 49–59. doi: 10.12737/13118.
Download the full article
  1. Danikov N.V. Healing honey. Moscow: Eksmo-Press Publ., 2012. 256 p. (In Russian).
  2. Donchenko L.V. and Firsov G.G. Pectin: basic properties, production and use. Moscow: DeLi print Publ., 2007. 276 p. (In Russian).
  3. Trukhachev V.I., Molochnikov V.V., Orlova T.A. and Ramanauskas R.I. Concentrates of milk proteins: separation and application: A monograph.. Stavropol: AGRUS Publ., 2009. 152 p. (In Russian).
  4. Molochnikov V.V. Non-waste technology of milk processing using polysaccharides. Moscow: Agropromizdat Publ., 2007. 320 p. (In Russian).
  5. Molochnikov V.V., Orlova T.A. and Moreno V.V. A new insight into milk processing. Food Industry, 2009, no. 6, pp. 30-31. (In Russian).
  6. Orlova T.A. Technological principles of the production of functional dairy products using polysaccharides. Dr. eng. sci. diss. Stavropol, 2010. 363 p. (In Russian).
  7. Okhrimenko O.V., Gorbatova, K.K. and Okhrimenko, A.V. Laboratory course on chemistry and physics of milk: A tutorial. St. Petersburg: GIORD Publ., 2005. 256 p. (In Russian).
  8. Merkulova N.G., Merkulov M.Yu. and Merkulov I.Yu. Production control in the dairy industry. A practical guide. S. Petersburg: Professija Publ., 2010. 506 p. (In Russian).
  9. Fedosova A. N. and Kaledina, M.V. Functional dairy products with honey on the basis of fractionation of dairy raw material by pectin. Modern Problems of Science and Education, 2014, no. 4. Available at: (accessed 12 September 2015). (In Russian).
  10. Singh H. and Ye A. Interaction and functionality of milk proteins in food emulsions. In: Milk proteins: From expression to food (A. Thompson, M. Boland, H. Singh (Eds)). London: Elsevier Applied Science, 2008, pp. 321– 346.
  11. Kinsella J.E. Milk proteins: physicochemical and functional properties. CRC Crit. Rev. Food Sci. Nutr., 1984, no. 21, pp. 162–197.

Copyright © 2015, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at