Survey of characteristics of dairy-protein concentrates in the low-temperature storage process

Gnytsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, Iryna

doi:10.15587/1729-4061.2018.120749

Cited by 3 publications

(4 citation statements)

References 5 publications

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“…Whey demineralization features reduction of titrated acidity, content of nitrogenous substances, organic acids, acid salts and ash. As a result, whey solubility and sweetness grow and organoleptic properties improve [16,17]. DDW has a sweet taste without extraneous flavors and odors which significantly expands scope of its application and makes it possible to include it in formulations of semi-finished products [18,19].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Кравченко

Rybchuk

Fedorova

et al. 2020

EEJET

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Кравченко

Rybchuk

Fedorova

et al. 2020

EEJET

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“…The study of the influence of the freezing-defrosting process on the structure of milkprotein foods could be found in the works of domestic and foreign scientists [8][9][10][11][12][13][14][15][16][17][18].…”

Section: Literature Reviewmentioning

confidence: 99%

“…In the work [15] the effect of low temperatures on the structure of the milk-protein concentrate was investigated and it was determined that the quick freezing of the studied foods at -20...-30 °C with subsequent storage at that temperature is rational. It is determined that the rational storage period of milk-protein concentrate, taking into account the change of color-parametric characteristics in the storage process, is 30 days from the moment of manufacturing.…”

Section: Literature Reviewmentioning

confidence: 99%

Substantiation of rational modes of semi-finished milk-plant stuffings freezing

Yudina¹,

Gnitsevych²,

Nazarenko³

2019

Ukr. food j.

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Introduction. The rational regimes of freezing of semi-finished milk-plant stuffings based on buttermilk concentrate were substantiated and experimentally confirmed. Materials and methods. Milk-carrot, milk-pumpkin, milkzucchini stuffings, as well as cottage cheese control sample stuffing, were studied. The research was carried out on a high-resolution spectrometer Tesla BS 567A with a working frequency of 100 MHz on protons by the Kuntz method. Discussion of the results of study. It was established that at the temperature of 20 °С in the nuclear magnetic resonance spectrum of the semi-finished milk-plant stuffing an intense water signal is recorded, which significantly decreases with intensity while sample cooling to a temperature of-25 °C. The presence of a nuclear magnetic resonance signal indicates that non-freezing water does not disappear completely when cooling the sample to a temperature of-25 ° C, which implies the possibility of biochemical reactions proceesing in the stuffing. It is determined that developed semifinished stuffings require a deeper overcooling than a control sample, since in designed samples of stuffings water binding with carbohydrates is processing. It was investigated that at-25 °C the control sample contains 0,21 g of H2O per gram of dry matter, when the semi-finished milk-carrot stuffing contains 0,40 g of H2O per gram of dry matter, milk-pumpkin stuffing-0,39 g of H2O per g of dry matter, milk-zucchini stuffing-0,37 g of H2O per gram of dry matter at the same temperature. At-30 °C the control sample contains 0,20 g of H2O per gram of dry matter, when in the semi-finished milk-carrot stuffing the content of H2O reaches 0,32 g per gram of dry matter, in the milk-pumpkin stuffing-0.25 g per gram of dry matter, milk-zucchini stuffing-0,24 g per gram of dry matter at the same temperature. It is proved that the smallest amount of non-freezing water in the stuffings is kept at a temperature of-25 ...-30 °С and amounts 0,26 ... 0,40 g of H20 per 1 g of dry matter, which allows to recommend a given range of temperatures for their rapid freezing. Conclusions. The temperature of milk-plant stuffings freezing is substantiated (-25…-30 °С). The possibility of frozen stuffings storage at a temperature of-18...-19 °С, which is the standard temperature of industrial freezing chambers, is proved.

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“…Moisture is frozen out of products completely at temperature -(60…70) ºС. In practice frozen products at temperature -20 ºС contain near 10 % of unfrozen moisture [6]. After defrost milk-protein concentrates mainly save their initial properties, but lose mass [2].…”

Section: Introductionmentioning

confidence: 99%

Determination Methods of Defrosted Protein-Vegetable Mixtures Parameters Development

Tsygankov

Ушкаренко

Грек

et al. 2018

EUREKA: Life Sciences

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The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing. Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing. There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %. The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively. The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively.

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Survey of characteristics of dairy-protein concentrates in the low-temperature storage process

Cited by 3 publications

References 5 publications

Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Determining the rational concentration of dry demineralized whey in a formulationfor marzipan pastes

Substantiation of rational modes of semi-finished milk-plant stuffings freezing

Determination Methods of Defrosted Protein-Vegetable Mixtures Parameters Development

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