No 5 (2016)

Information about the history and aims of the event is given, and some interesting facts about milk and milk products are described.

The specialists of the company GEA have developed the plant for production of the anhydrous milk fat.

Comparative data about determination of the bacterial contamination by the reference method on QKMAFAnM and by the express-method with application of turbidofluometer are given.

Effects of transglutaminase on the structural-mechanical properties, organoleptic characteristics and faction composition of protein of the sour cream with 10% fat content have been studied.

Application of the hydrolyzate of beta-lactoglobulin (product of biotechnological whey modification) is proposed to obtain fermented milk beverages with reduced residual antigenicity. Great practical importance in development of yoghurt drink formulation with low-allergy properties is given to the selection of the ratio of normalized milk mixture and hydrolyzate of beta-lactoglobulin as well as the starter cultures microorganisms, providing active formation of lactic acid, the necessary strength and structure of the milk coagulum, including also production of exopolysaccharides. The possibility of using mixtures of different starter cultures from the Chr. Hansen Company’s collection has been studied to obtain yoghurt drink of high quality. The effects of mass fraction of beta-lactoglobulin hydrolyzate and variations of starter cultures applied on microstructure and rheological properties of the finished product have been evaluated after fermentation of the normalized mixture during 5 hours at the temperature 40 °C. It was found that all starter cultures applied produced exopolysaccharides some of which were located in the pores of the gel protein net. They did not fully ensure resistance of the system to syneresis. Some exopolysaccharides interacted with the protein matrix, fixing on its surface and filling the whey pores. It was found that optimal ratio of the normalized mixture and hydrolyzate of beta-lactoglobulin is 80:20 and it was recommended to use the ratio for the production of low-allergy yogurt with a relevant quality level applying the starter culture F-DVS-YF-LX700.

The main object of the work was to study rheological properties of ice cream mixtures with different replacing dry skim milk by fluid neutralized NF-concentrate of cottage cheese whey. The frequency dependence of effective viscosity and tangential stress have been built by using the rotational viscometry method by means of the device «Rheotest-2.1 ». Based on analysis of the dependences the authors have concluded that all samples of mixtures belong to pseudoplastic fluids. To describe the flow curves Ostwald de Ville's equation has been used that determines the constant coefficients for all experimental samples. The paper studies the dependence between viscosity of undefeated structure of mixture and the degree of replacing dry skim milk by NF-concentrate. For the mathematical description of the given dependence regression equation has been derived. It has been determined that the replacing of 30% dry skim milk by NF-concentrate has no significant effect on viscosity of the mixture. Results of the study should be considered by developing new kinds of ice cream that contains whey NF-concentrates and by choosing technological regimes during freezing.

Information about situation in the dairy sector of the Arhangelsk region in 2015 is given.