Информация о статье

Количество просмотров: 1705

Название статьи FUNCTIONAL FERMENTED MILK DESSERTS BASED ON ACID WHEY
Авторы

Evdokimov I.A. , North-Caucasus Federal University , Pushkin Str. 1, Stavropol, 355009 Russian Federation

Volodin D.N. , LLC "MEGA ProfiLine" , Dzerzhinskogo Str. 158, Stavropol, 355003 Russian Federation

Misyura V.A. , JSC Dairy plant "Stavropol" , Dovatortsev Str. 36, Stavropol, 355036 Russian Federation

Zolotoreva M.S. , JSC Dairy plant "Stavropol" , Dovatortsev Str. 36, Stavropol, 355036 Russian Federation , zolotoreva@mpline.ru

Shramko M.I. , North-Caucasus Federal University , Pushkin Str. 1, Stavropol, 355009 Russian Federation

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2015 Номер журнала 2 DOI 10.12737/13116
Аннотация Given the shortage of raw milk, the problem of the rational use of whey as a source of biologically valuable milk components for functional products is urgent. The area of research is the use of acid demineralized whey for the production of functional fermented desserts. Acid whey is characterized by a high content of lactic acid and minerals, which makes its industrial processing difficult and limits the directions of use for food purposes. To solve these problems, the membrane methods area used, they allow regulating the composition and properties of raw materials. Demineralization of acid whey allows removing a significant part of minerals (50%) from it and providing the required acidity in the range, corresponding to raw milk. We set the following objectives: to determine the parameters of whey demineralization, the factors of thermostability; increase stability and improve the consistency of the dairy base from demineralized whey; the effect of the probiotic starter microflora on the characteristics of the final product. In the course of studies, we used a modern membrane equipment, standard and generally accepted research methods. We analysed the composition and properties of demineralized acid whey, considered the theoretical prerequisites to an increase in stability and the ways to improve the consistency of the dairy base. We examined the effect of the dose of stabilizers' salts, dose of the consistency stabilizer and the fat content on physicochemical, organoleptic and rheological parameters of the milk base, as well as the effect of the probiotic cultures ratio in the starter, which make the product functional, on the properties and qualities of the final product. We developed the formulas and technologies of functional desserts. We developed and approved technical specifications for the desserts, based on which the experimental-industrial production is conducted. The feasibility of using demineralized acid whey as a raw material for the production of dessert products is confirmed experimentally.
Ключевые слова Acid whey, demineralised whey, electrodialysis, membrane processes, functional dairy products
Информация о статье Дата поступления 30 апреля 2015 года
Дата принятия в печать 13 мая 2015 года
Дата онлайн-размещения 20 ноября 2015 года
Выходные данные статьи Evdokimov I.A., Volodin D.N., Misyura V.A., Zolotorevа М.S. and Shramko М.I. Functional fermented milk desserts based on acid whey. Foods and Raw Materials, 2015, vol. 3, no. 2, pp. 40–48. doi: 10.12737/13116.
Загрузить полный текст статьи
Список цитируемой литературы
  1. Sviridenko Yu.Ya. and Volkova T.A. Secondary raw milk as an effective resource for the production of cheese and butter. Cheesemaking and Buttermaking, 2013, no. 3, pp. 34–38. (In Russian).
  2. Affertsholt T. and Fenger M. Whey book 2014 – the global market for whey and lactose ingredients 2014-2017/3A Business Consulting, 2014. 146 p.
  3. Mikhneva V.A., Zolotoreva M.S., Bessonov A.S., Volodin D.N., Shramko M.I. and Evdokimov I.A. An efficient method of processing acid whey. Dairy Industry, 2011, no. 1, pp. 40–41. (In Russian).
  4. Zolotoreva M.S., Topalov V.K., Volodin D.N. and Evdokimov I.A. Processing problems of sour milk whey. Cheesemaking and Buttermaking, 2014, no. 6, pp. 46. (In Russian).
  5. Evdokimov I.A., Barsukov V.A., Kulikova I.K., Volodin D.N. and Bessonov A.S. Combination of nanofiltration and electrodialysis for processing milk whey. Proceeding of the Russian Conference with international participation "Ion transfer in organic and non- organic membranes". Krasnodar: CubSU Publ., 2008, pp. 102–103. (In Russian).
  6. Evdokimov I.A., Dykalo N.Ya. and Permyakov A.V. Electrodialysis of milk whey: a monograph. Georgiyevsk: STI (branch) North-Caucasus STU Publ., 2009. 248 p. (In Russian).
  7. Tverdokhleb G.B., Dilanyan Z.H., Chekulayeva L.V. and Shiler G.G. Milk and milk products technology. Moscow: Agropromizdat Publ., 1991. 463 p. (In Russian).
  8. Varnam A.H. and Sutherland J.P. Milk and milk products. Technology, Chemistry and Microbiology. London: Ed. Chapman & Hall, 1994. 452 p.
  9. Gorbatova K.K. Physico-chemical and biochemical basis of dairy products production. St. Petersburg: GIORD Publ., 2004. 352 p. (In Russian).
  10. Gorbatova K.K. Biochemistry of milk and milk products. Moscow: Light Industry Publ., 1984. 344 p.
  11. Zobkova Z.S. and Fursova T.P. On the consistency of fermented milk products. Dairy industry, 2002, no. 9,pp. 31–32. (In Russian).
  12. Stepanova L.I. Guide of the milk production technologist. Technology and formula. Vol. 1. Whole-milk products. 2nd edn. St. Petersburg: GMORD Publ., 2003. 384 p. (In Russian).
  13. Glazachev V.V. Technology of fermented milk products. Moscow: Food Industry Publ., 1974. 118 p. (In Russian).
  14. D'yachenko P.F.Technology of milk and milk products. Moscow: Food Industry Publ., 1974. 447 p. (In Russian).
  15. Walker W.A. and Duffy L.C. Diet and bacterial colonization: role of probiotics and prebiotics. J. Nutr. Biochem., 1998, vol. 9, iss. 12, pp. 668–675.
  16. Salminen S., von Wright, A. and Ouwerhand, A. Lactic Acid Bacteria Microbiology and Functional Aspects. 3rd edn. New York: CRC Press, 2004. 656 p.
  17. Kharitonov D.V., Shramko M.I. and Belova O.I. The principles of creating the bacterial concentrates technology with microbial mass cryo-freezing. Proceedings of the 1st International scientific-practical conference "Modern science: theory and practice". Stavropol: NorthCaucSTU Publ., 2010. (In Russian).

Copyright © 2015, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), 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 http://frm-kemtipp.ru.