Dynamics of the strength of the fermented milk gels with kappa-carrageenans
- Authors: Dimitrov V.G1, Shchetinin M.P1, Nikolaeva E.A1
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- Issue: No 6 (2017)
- Pages: 48-50
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/289672
- ID: 289672
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Abstract
Application of carrageenan in fermented cheese products is considered in the article. Structural and mechanical properties of rennet gels with the addition of various types of kappa-carrageenans have been studied. In addition, clots with the addition of protein and dietary fibers as consistency correctors have been studied. Comparison of the strength and elasticity of clots showed an improvement in the structural and mechanical properties when using a complex of ingredients. It was concluded that carrageenan can be used in combination with dietary fiber and proteins in the resource saving technology of fermented cheese products.
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References
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