Changes in the multicomponent mixtures in the course of technological treatment

Milk mixtures with various vegetable ingredients have been studied. Influence of temperature on acidity and fractional composition of lipids in the mixtures was studied. Composition of model mixtures included vegetable oils in different combinations. The milk basis was skim milk powder or dry whey. Model milk mixtures were exposed to the technological processes used in the industrial production of milk products. Mixtures were prepared by mixing the components at the temperature of 50-55 °C." The resulting mixtures were homogenized at the temperature of 60-65 °C and pasteurized at 80-85 and 90-95 °C. The fractional composition of lipids of fat components was determined by thin layer chromatography on plates with a fixed layer of silicagel. The tested fat composition from vegetable oils was dissolved in organic solvents and applied to the plates colored with an alcohol solution of phospho-molybdic acid. Significant changes in acidity and fractional composition of milk formulas lipids occurred at the temperatures above 85 °C. In milk formulas based on milk whey acid characteristics changed insignificantly. Distinctive features of the amino acids composition of casein and whey proteins can be a prerequisite for different intermolecular interactions in the systems with different vegetable components. Noticeable changes in acid characteristics in mixtures based on dry skim milk indicate a higher activity of the casein fraction. At high temperatures (90-95 °C) the fractional composition of lipids changes, fractions of monoglycerides and free fatty acids appear. Based on the results obtained, formulas for products containing milk have been developed.

milk mixtures, milkcontaining products, vegetable ingredients, acidity, lipids