Factors forming the structure and consistency of milk desserts

The influence of technological factors on the structure and texture of the milk base of desserts based on demineralized whey has been studied. It has been shown that the optimal pasteurization mode of raw whey is 85±2 °C, holding is 5-10 seconds; the optimal quantity of «GRINDSTED® ES 258» stabilizer is 1,1 %. «GRINDSTED®SB 271» can be also used as an alternative stabilizer in the quantity 1,1 %. «GRINDSTED® SB 271» gives the basis a pronounced milky taste and smell, and also contributes to the formation of the «air» product structure. The optimal dosage of the stabilizer salt is 0,8±0,05 %, which ensures the heat stability of the milk base during pasteurization.

whey, whey protein, demineralization, the heat stability, denaturation, ß-lactoglobulin, α-lactalbumin