Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/25053
Title: The rationalization ofthe parameters ofmilk proteins' thermo acid coagidation by berry coagulants
Authors: Grek, Olena
Onopriichuk, Olena
Pshenychna, Tetyana
Keywords: thermo acid coagulation
термокоагуляції кислоти
термокислотная коагуляция
milk proteins
молочні білки
молочные белки
кафедра технології молока і молочних продуктів
Issue Date: 2017
Citation: Grek, O. The rationalization ofthe parameters ofmilk proteins' thermo acid coagidation by berry coagulants / O. Grek, O. Ouopriichuk, T. Pshenychna // Food and Environment Safety. - 2017. - № 1. - Р. 1-7.
Abstract: This paper presents the results related the influence berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins ’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimize an industrial bioprocess. It teas determined that increase of berry coagulant amount to 11% and reduction of active acidity to 2.4 units. pH with excerpt up to 3 minutes is characterized by the highest processes of destabilization. Moreover it improves the organoleptic properties and has the biggest impact on the yield of protein-berry dot (to 25%) and active acidity.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/25053
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