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Survey of characteristics of dairy-protein concentrates in the low-temperature storage process
(2018) Gnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, Iryna
The influence of low-temperature freezing parameters and storage time on the quality parameters of milk-protein concentrates (MPC) of buttermilk was studied. The features of low-temperature phase transitions and glass transition of MPC were researched. It was found that the use of viburnum and cranberry purees as coagulants contributes to increasing the proportion of bound moisture and improving the preservation of products. Changes in colorimetric characteristics of the concentrates during storage were determined. The periods and conditions of MPC storage were found.
Definition of quality indicators of dairy-protein concentrates in the storage process
(2018) Gnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, Iryna
The aim of this article is to investigate changes in the structure, color and microbiological parameters of milk-protein concentrates (MPC) made of buttermilk with the use of cranberry or viburnum purees in the process of storage. Necessary results were obtained after analyzing phase transitions, changes in color-parametric and microbiological characteristics of the studied products.