Improvement of curd mass production technology

Gerber, Yuri; Oshchepkova, Ekaterina S.; Gavrilov, Alexander; Ermolin, Dmitry

doi:10.1051/e3sconf/202128402014

Cited by 1 publication

(1 citation statement)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Современные тенденции совершенствования ассортимента творога в РФ ориентированы на создание сбалансированной по пищевой и биологической ценности продукции функциональной направленности с увеличенными сроками годности [14,15]. Технологические схемы таких продуктов предусматривают полное и комплексное использование сырья, снижение энергозатрат и обеспечение экологической чистоты как продукта, так и окружающей среды.…”

Section: Introductionunclassified

The usage of whey protein hydrolysate in the technology of whey-free quark

Ponomarev

Melnikova

Bogdanova

2021

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

The research aimed to justify the production of quark from a normalized mixture with whey protein hydrolysate using Advanced Technology (АТ) and acid coagulation to reduce the allergenicity of the finished product. The whey protein hydrolysate obtained with the help of the enzymes Promod 439L and Flavorpro 766MDP was proposed as a component of normalization and consistency stabilizer because it characterized by reduced allergenicity and a high content of biologically active peptides. The chemical composition of the finished product and its microbiological properties as well as microstructure were determined using standard arbitration and generally accepted research practices. It was found that the replacement of 30% of skimmed milk in the normalized mixture with whey protein hydrolysate has a positive effect on the consistency of the finished product and allows to reduce allergenicity at 50%. The excessive content of hydrophilic whey proteins, as well as peptides, contributes to the formation of consistency and moisture retention inside the dispersed system without syneresis. The experimental sample characterized by high concentration of living cells of starter microorganisms (more than 109CFU/gr) and high survival rate of the starter microflora during the storage (more than 4 times in comparison with the control sample). The additional proteolytic breakdown of milk proteins during the fermentation leads to the reduction of the antigenicity of proteins. The developed curd product can be recommended as part of dietary and general diets as biologically complete product with reduced allergenicity. This approach provides a closed cycle for processing raw materials at dairy enterprises.

show abstract

Section: Introductionunclassified