Study of the moisture links forms in curds with whey proteins microparticulate
- Authors: Korotkov E.G1, Ponomarev A.N1, Melnikova E.I1, Kuznetsova I.V1, Stanislavskaya E.B1
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- Issue: No 8 (2016)
- Pages: 31-33
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328642
- ID: 328642
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Abstract
The ratio of free and bound moisture and its impacts on the quality and keepability of the finished product was studied in the course of development of the technology for a new product - the curds enriched with whey protein microparticulate. The quantity of free and bound moisture in curds was determined by differential thermal analysis and by thermogravimetry. It was found that mass fraction of the bound moisture of the test sample was higher, as compared with that of the traditional curds. Consequently, the enrichment of the normalized mixture with whey proteins microparticulate decreases the content of free moisture and increases keepability of the finished product. The shelf life of the test sample was 7 days that is by 30 % higher, than that of the control sample. Physical-chemical and organoleptic characteristics correspond to the requirements of technical regulations of the Customs Union 033/2013 «About safety of milk and milk products» throughout the whole term of storage.
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About the authors
E. G Korotkov
A. N Ponomarev
E. I Melnikova
I. V Kuznetsova
E. B Stanislavskaya
Email: tereshkova-katia@yandex.ru
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