Milk-protein concentrates for processed cheeses | Молочно-белковые концентраты для плавленых сыров
2010
Ostroumov, L.A. | Prosekov, A.Yu. | Babich, O.O., Kemerovo Inst. of Food Science and Technology (Russian Federation)
The advantages of using milk-protein concentrates over whole and condensed milk in the manufacture of milk products have been considered. The composition and properties of milk-protein concentrates produced in different ways, used in the production of processed cheeses were studied. The conditions of clotting greatly differed: in the first case the fermentation was carried out by introducing an enzyme preparation (porcine pepsin), in the second and third cases by developing mesophilous microorganisms and accumulating lactic acid. In the 3-d variant membrane concentration was used for the purpose of using whey proteins. As is found, the method of concentrating milk proteins has a great influence on the ratio of main protein fractions and the total content of protein substances in milk-protein concentrates. In the first case the weight ratio of protein substances compared to the initial protein increased 5.1 times, in the second and third cases – 4.7 and 3.7 times, respectively. In the initial milk the portion of caseins was 78.1% of the total content of proteins, in the remaining cases it was 93.3; 91 and 82.3%, respectively. It is concluded that variation of the technological factors allows producing milk-protein concentrates with different compositions, properties, food and biological value
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