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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 The influence of whey protein isolate on the quality indicators of acidophilic ice cream based on liquid concentrates of demineralized whey(2024) Mykhalevych, Artur; Buniowska-Olejnik, Magdalena; Polishchuk, Galyna; Puchalski, Czesław; Kaminska-Dwórznicka, Anna; Berthold-Pluta, AnnaThe use of liquid whey concentrates in the composition of ice cream, especially in combination with other powdered whey proteins, is limited due to their understudied properties. This article shows the main rheological and thermophysical characteristics of ice cream mixes, as well as color parameters, microstructure, analysis of ice crystals and quality indicators of ice cream during storage. The most significant freezing of free water (p ≤ 0.05) was observed in the temperature range from the cryoscopic temperature to −10 ◦C. The microscopy of experimental ice cream samples based on hydrolyzed whey concentrates indicates the formation of a homogeneous crystalline structure of ice crystals with an average diameter of 13.75–14.75 µm. Microstructural analysis confirms the expediency of using whey protein isolate in ice cream, which ensures uniform distribution of air bubbles in the product and sufficient overrun (71.98–76.55%). The combination of non-hydrolyzed whey concentrate and 3% whey protein isolate provides the highest stability to preserve the purity and color intensity of the ice cream during storage. The produced ice cream can be classified as probiotic (number of Lactobacillus acidophilus not lower than 6.2 log CFU/g) and protein-enriched (protein supply from 15.02–18.59%).