New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products

The whey proteins microparticulate application in traditional formula of fermented milks changes the ratios of casein/whey proteins, lactose/protein, and the titratable acidity of the initial mixture. It greatly affects the process of ripening of the normalized mixture and the starter cultures work. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus have been considered. Dynamics of acid formation and exopolysaccharides (EPS) synthesis of the normalized mixtures with microparticulate have been studied. Organoleptic and rheological properties of the coagulum obtained have been analyzed. The application of starter culture «YF-L706» has provided the most viscous and creamy texture of the drink with the standard time of the ripening. Curds whey microparticulate application affected the coagulation, gelformation and the formation of stronger links between the coagulum elements. The high density and firmness of the acid coagulum with microparticulate reduced its capacity for syneresis. The fermented milk with curds whey microparticulate was developed. It is characterized by the standard quality and safety parameters and by the improved organoleptic properties. The fermented milk product is characterized by well-balanced aminoacid composition and high biological value.

curds whey, microparticulation, fermented milk