METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS
Reducing the calorie content of everyday food, including dairy beverages, is among the key recommendations of present-day dietitians. However, fat reduction worsens the organoleptically evaluated texture and flavor score of food. The organoleptic correction of nonfat products using fat simulants oft...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2013-12-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=1&article=4 |
| _version_ | 1818153879137681408 |
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| author | Smirnova I. Romanovskaya I. Shtrigul V. |
| author_facet | Smirnova I. Romanovskaya I. Shtrigul V. |
| author_sort | Smirnova I. |
| collection | DOAJ |
| description | Reducing the calorie content of everyday food, including dairy beverages, is among the key recommendations of present-day dietitians. However, fat reduction worsens the organoleptically evaluated texture and flavor score of food. The organoleptic correction of nonfat products using fat simulants often needs additional financial inputs. Furthermore, fat simulants added to the product can be hazardous to human health. Taking into consideration these facts, we have developed a casein microparticulation technology and have investigated the possibility of employing microparticulated casein in the production of nonfat fermented dairy beverages. Unlike the existing milk protein microparticulation technologies, the technology presented here uses casein in place of whey protein, which is difficult to produce and, as a consequence, expensive. A casein coagulation method has been devised, and the optimal processing parameters have been determined. A technology for producing nonfat lapper milk from skim milk has been developed. The new product has the same texture and flavor as its analogue containing 3.2 wt % fat. |
| first_indexed | 2024-12-11T14:17:37Z |
| format | Article |
| id | doaj.art-b2e83941ba3847aba14d4ac1a02acff8 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-11T14:17:37Z |
| publishDate | 2013-12-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-b2e83941ba3847aba14d4ac1a02acff82022-12-22T01:03:04ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992013-12-0111263210.12737/1514METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTSSmirnova I.0Romanovskaya I. 1Shtrigul V. 2Kemerovo Institute of Food Science and TechnologyKemerovo Institute of Food Science and TechnologyKemerovo Institute of Food Science and TechnologyReducing the calorie content of everyday food, including dairy beverages, is among the key recommendations of present-day dietitians. However, fat reduction worsens the organoleptically evaluated texture and flavor score of food. The organoleptic correction of nonfat products using fat simulants often needs additional financial inputs. Furthermore, fat simulants added to the product can be hazardous to human health. Taking into consideration these facts, we have developed a casein microparticulation technology and have investigated the possibility of employing microparticulated casein in the production of nonfat fermented dairy beverages. Unlike the existing milk protein microparticulation technologies, the technology presented here uses casein in place of whey protein, which is difficult to produce and, as a consequence, expensive. A casein coagulation method has been devised, and the optimal processing parameters have been determined. A technology for producing nonfat lapper milk from skim milk has been developed. The new product has the same texture and flavor as its analogue containing 3.2 wt % fat.http://jfrm.ru/?page=archive&jrn=1&article=4microparticulationcaseinrennetingfat simulantviscosityactive acidityenzyme |
| spellingShingle | Smirnova I. Romanovskaya I. Shtrigul V. METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS Foods and Raw Materials microparticulation casein renneting fat simulant viscosity active acidity enzyme |
| title | METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS |
| title_full | METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS |
| title_fullStr | METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS |
| title_full_unstemmed | METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS |
| title_short | METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS |
| title_sort | method of obtaining microparticulated casein and the possibility of its application in the production of nonfat fermented milk products |
| topic | microparticulation casein renneting fat simulant viscosity active acidity enzyme |
| url | http://jfrm.ru/?page=archive&jrn=1&article=4 |
| work_keys_str_mv | AT smirnovai methodofobtainingmicroparticulatedcaseinandthepossibilityofitsapplicationintheproductionofnonfatfermentedmilkproducts AT romanovskayai methodofobtainingmicroparticulatedcaseinandthepossibilityofitsapplicationintheproductionofnonfatfermentedmilkproducts AT shtrigulv methodofobtainingmicroparticulatedcaseinandthepossibilityofitsapplicationintheproductionofnonfatfermentedmilkproducts |