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Документ Effects of protein and carbohydrate ingredients on colour of baked milk products(2024) Mandiuk, Olena; Lohinova, Anna; Arsenieva, Larisa; Petrusha, Oksana; Polishchuk, GalynaIn the CIE Lab system, only the coordinates “a” and “b” should be used to characterize the color change of milk of 2.5% fat and cream of 10% fat during heat treatment at 95–97 ⁰C for 160–180 min, as the L indicator (light level) is not sufficiently informative. According to the selected coordinates, rational ranges were established as a criterion for the completeness of the Maillard reaction for baked milk and cream, in particular for coordinate “a” in the range from 1.5 to 2.0 units, for coordinate “b” from 11.5 to 13.0 units. The application of whey protein concentrate, hydrolysed demineralized whey concentrate, and glucose-fructose syrup, which contain monosaccharides and proteins, significantly enhanced the Maillard reaction. The recommended values for color coordinates of cream with milk protein and carbohydrate ingredients were achieved during the simmering process. For cream with whey protein concentrate, this occurs at a minimum of 21 min; for cream with hydrolysed whey concentrate at a minimum of 28 min, and for cream with glucose-fructose syrup and whey protein concentrate at a minimum of 18 min. The samples with whey protein concentrate and glucose-fructose syrup, including those one with whey protein concentrate, showed an excellent level of quality in terms of sensory characteristics after 20 min, while the sample with hydrolysed whey concentrate demonstrated this after 30 min of simmering. These results correlated with the rational duration of cream simmering to achieve the recommended degree of color. A slight decrease in acidity was observed in all cream samples during the heating process. The reduction in the duration of the simmering process of dairy products with simultaneous achievement of recommended color characteristics will contribute to a significant reduction in heat energy consumptionДокумент Ряжанка – українська простокваша(2010) Чернюшок, Ольга Анатоліївна; Кочубей-Литвиненко, Оксана Валер'янівнаВ статті представлено, визначення ряжанки та асортиментний ряд даного виду продукту згідно нормативної документації, що діє в Україні. Наведено технологічні схеми виготовлення ряжанки термостатним та резервуарним способами. Описані основні технологічні операції та вимоги до якості: органолептичних, фізико-хімічних та мікробіологічних показників ряжанки. Ryazhanka (fermented bake milk) definition and its range of product in accordance with the current Ukrainian regulatory documentations are presented in the article. It also contains process charts of ryazhanka production with both thermostatic and tank method. One presented the main technological operations and quality requirements in terms of organoleptic, physical and chemical, and microbiological features of ryazhanka.