Preparation and use of the whey protein microparticulate in the sour cream production technology
One of the promising directions in the application of the valuable whey protein cluster is production of the whey protein microparticulate. The aim of the study was modification of the whey protein cluster to obtain the whey protein microparticulate and its use in the sour cream production technolog...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/112 |
| Summary: | One of the promising directions in the application of the valuable whey protein cluster is production of the whey protein microparticulate. The aim of the study was modification of the whey protein cluster to obtain the whey protein microparticulate and its use in the sour cream production technology. Cheese whey, whey protein microparticulate and sour cream were used as the objects of the research. The microparticulate production technology included purification of cheese whey from casein and fat, ultrafiltration, thermomechanical treatment. The composition of the objects of the research, their physico-chemical properties were determined according to the Russian standards. During investigations, the bifidogenic properties of the microparticulate, its high antioxidant activity, water- and fat-binding capacities as well as emulsifying capacity were confirmed. The data about an effect of the microparticulate on the physico-chemical and biochemical processes in sour cream production are presented. Addition of the microparticulate stimulated lactose fermentation, influenced sour cream consistency increasing product viscosity and reducing syneresis. The recommended dose of the microparticulate in the sour cream composition was 15%. Quality indicators of sour cream corresponded to the requirements of the normative documentation. Addition of the microparticulate imparted more pronounced aroma to the product. Higher content of lactic acid microorganisms was observed in the finished product compared to the control sample. The prebiotic properties of the microparticulate improved viability of starter cultures during storage. Formation of free fatty acids in the experimental sample during storage was more intensive compared to the control, while fat oxidation was less pronounced. The use of the whey protein microparticulate in sour cream production is characterized by many advantages: it allows achieving an increase in the effectiveness of milk processing, facilitates sustainability, production profitability, improves finished product quality. |
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| ISSN: | 2618-9771 2618-7272 |