Study of the high fat milk products by the method of thermo-effectometry

Temperature and duration of its action are considered to be not only integral parts of technological processes but also the most important factors effecting formation of the high fat milk products structure during manufacturing and further storage. The aim of the study was to find the most reactionary active zones at heating and cooling of high fat milk products and to compare the data received with parameters of production and storage of the products. Thermo-effectometry as a simple method of investigation can serve as an indicator of transformations taking place in certain temperature zones at heating and cooling of milk media and products received on the base of the media. Dynamics of the thermic effects of the pure milk fat, cream cheese and dairy butter with different fat contents has been studied. Characteristic temperature zones have been detected in the products studied that correspond to the processes of absorption (melting) and emitting (crystallization) of heat. Discrepancy of the temperature measurement at the thermo-scanning of the samples was 10 s. Comparative analysis of the dynamics of thermo-efficiency in the pure milk fat and cream cheese at their heating and further cooling in the temperature range of 0-93 °C was made. Dynamics of thermo-effects values of milk fat and three samples of the dairy butter with various fat contents at cooling in the temperature range from 30 to 0 °C was studied. Four cooling zones have been found in the investigated samples. Large discrepancies of the thermic effects values in the first crystallization zone and minimal discrepancy in the second zone of the crystals growth have been found.

milk fat, dairy butter, cream cheese, thermo-effectometry