Food emulsion Sodium caseinate Emulsifier Water activity Microbiological analysis The article presents the results of microbiological analysis of food emulsions intended for the normalization of mixtures in milk-based products. Emulsions are provided in the process of coarse distillation emulsification at a temperature not lower than 76±2°С for 20 minutes with subsequent two-stage homogenization in a homogenizer-dispersant of valve type at a temperature not lower than 60°С and pressure on the first stage not lower than 10.0 MPa, and on the other-2.5...3.0 MPa. The purpose of the study is to confirm the safety of food emulsions obtained by certain treatment regimes by microbiological parameters. As the objects of the study there were selected samples of food emulsions with mass fraction of fat from 10 to 50% immediately after receiving and during temporary storage at a temperature of 4±2°С for 96 hours. Refined deodorized corn oil is used as the fatty component. An emulgator-protein complex consisting of an oleophilic emulsifier "Esther Tier 2 (T-2)" and sodium caseinate were used to obtain stable emulsions with a mean diameter of fatty bands of not more than 2 microns. According to the research methodology, the total number of mesophilic, aerobic and facultative anaerobic microorganisms, yeast and mold fungi and bacteria of the coliform group were determined as indicators of microbiological safety in emulsions in the process of temporary storage. The total number of mesophilic, aerobic and facultative anaerobic microorganisms of all samples immediately after receiving the emulsion was at the level of 1.6...4.8 • 102 CFU/g, which is practically three orders less than the normative value (nMAFAnM, CFU/g, not more than 2 • 105). The results of the study confirmed the safety of emulsions during a technologically appropriate storage before their addition to milk-based products.
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