PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY

Ekaterina Stanislavskaya; Elena Melnikova; Evgeniy Korotkov

doi:10.12737/13125

PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY

Published in Foods and Raw Materials · Pages 96–104 · Rubric: FOOD PRODUCTION PROCESSES AND EQUIPMENT

DOI: https://doi.org/10.12737/13125

Received: 09.09.2015 Accepted: 20.10.2015 Published: 20.10.2015 Language of publication: ENG

Authors

Ekaterina Stanislavskaya

Elena Melnikova

ORCID SPIN

Evgeniy Korotkov

Ekaterina Stanislavskaya

Elena Melnikova

Academic degree: doctor of technical sciences

Voronezh State University of Engineering Technologies Russian Federation · Voronezh

ORCID SPIN

Evgeniy Korotkov

ABSTRACT

A crucial task of the dairy industry is the modification of the composition and properties of cheese whey to level its organoleptic characteristics for use of qualitatively new food products in technology, including the one of functional use. The work purpose is the optimization of technological parameters of the microparticulation process of ultrafiltration cheese whey concentrate for its use in the production of low-calorie synbiotic drinks. The research objects are cheese whey, food composition based on it (whey protein microparticulate) and synbiotic drink. When performing work, the standard and commonly used in research practice physical and physical and chemical, chemical and biochemical, microbiological, physiological and technological methods of research were used. For mathematical support of experimental results different methods of statistics and optimization, including the method for artificial neural networks were used. The technology of producing milk fat simulator provides pre-cleaning of whey from casein particles and fat, fractionation and concentration of whey proteins using ultrafiltration, as well as thermomechanical processing of the obtained concentrate. The whey protein microparticulate is close to skimmed milk by physical and chemical properties and chemical composition, and its organoleptic properties simulate drinking cream. The new food composition is characterized by a pronounced prebiotic activity. During the development of synbiotic drink formulation the great importance was given to the selection of probiotic cultures able to synthesis of exopolysaccharides. The research results suggested the formulation and component solution of the synbiotic drink, which involves the replacement of 27% skimmed milk by the new food composition, with the exception of cream, stabilizer and skimmed milk powder. The main advantages of the new technology solution are the implementation of a closed cycle of production, the expansion of low-calorie products of high biological value and the reduction of economic costs.

KEYWORDS

Cheese whey, ultrafiltration, microparticulation, food composition, synbiotic drink

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Editor-in-chief

Alexander Prosekov

Deputy Editor-in-Chief

Olga Babich

olich.43@mail.ru +7(384)268-06-83

This work is licensed under Creative Commons Attribution 4.0 International Creative Commons

GOST

Stanislavskaya E., Melnikova E. I., Korotkov E. PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY // . 2015. pp. 96-104. DOI: https://doi.org/10.12737/13125. (Date of access 20.08.2026).

MLA

Ekaterina Stanislavskaya, Melnikova E. I., Korotkov E.. "PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY." (2015): 96-104. DOI: https://doi.org/10.12737/13125.

APA

Stanislavskaya E., Melnikova E. I., Korotkov E. (2015). PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY. , 96-104. https://doi.org/10.12737/13125

Chicago

Ekaterina Stanislavskaya, Melnikova E. I., Korotkov E.. "PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY." , no. (2015): 96-104. https://doi.org/10.12737/13125.

WIKI

{{cite journal | author = Stanislavskaya E., Melnikova E. I., Korotkov E. | title = PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY | journal = | year = 2015 | pages = 96-104 | doi = 10.12737/13125 }}

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