AN INVESTIGATION OF THE MODES OF HEAT TREATMENT OF MARE MILK AND MARE MILK WITH THE ADDITION OF COW MILK
2022
Simonenko E.S. (Scientific Research Institute of Baby Food – a Branch of the Federal Research Center of Nutrition and Biotechnology) | Simonenko S.V. (Scientific Research Institute of Baby Food – a Branch of the Federal Research Center of Nutrition and Biotechnology) | Kopytko M.S. (Scientific Research Institute of Baby Food – a Branch of the Federal Research Center of Nutrition and Biotechnology)
The value of the mare milk protein complex is a valid argument for its use as a raw material in the development of newfood products. At the same time, the significant thermal stability of the prevailing protein components causes certaindifficulties in the heat treatment process [1]. One of the main constraining factors of the use of mare milk in the food industryis the appearance of structural disorders of the product as a result of heat treatment and deterioration of the organolepticproperties of mare milk, which is a consequence of the thermal stability of the whey fractions of mare milk proteins. In thisregard, the study examines the modes of heat treatment and determines the most rational pasteurization modes for both maremilk and combinations of mare and cow milk. As of today, there are no specific established parameters for the pasteurizationprocess for mare milk, which justifies the relevance of conducting research on the temperature-time regime of its heattreatment. According to the results of the conducted studies, the study determines the influence of pasteurization regimes onthe physico-chemical, microbiological and organoleptic parameters of mare milk. The article concludes that in order to ensureguaranteed organoleptic and microbiological quality, the use of a two-stage regime, including preliminary thermization, is themost rational and technologically viable.
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