Polysaccharides application in functional milk products

Natural raw material components in products, non-waste production, lowering the cost of the technological processes organization are combined in the membrane less raw milk fractionation by pectins. Basic technological parameters that affect the efficiency of the process for nonfat and fatcontaining raw material are given in the article. It has been revealed that pectin produced in Russia behaves as flocculant within a narrow range of concentrations 0,6-0,7 % to the weight of raw milk, regardless of the fat content. However, the initial heat treatment at temperature which is not below 85 °C is necessary for fatcontaining raw milk. It is technologically expedient to carry out fractionation of any raw milk by pectin at a temperature of 4-10 °C. The research into biological value of fractions revealed that lactose and watersoluble vitamins are uniformly distributed between factions. Content of vitamin A increases by a factor of 5,5, vitamin E - 3,5 respectively in the proteinlipid fraction of fatcontaining raw milk regarding its’ content in the source milk, whereas content of microelements (magnesium, iron, zinc) increases on average by 30 %. Major directions of conversion of received fractions into functional milk products are proposed in the article. The recipe and technology of textured milk dessert produced of whey- polysaccharide fraction - dietetic «Panna cotta» with a full replacement of sugar for natural honey are described.

pectin, fractionation, membraneless osmosis, whey-polysaccharide fraction, protein-lipid fraction, natural casein concentrate, functional products