Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 100597 10.21603/2074-9414-2025-2-2581 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Physical and Chemical Properties of Commercial Baked Milk vs. Experimental Samples Сравнение некоторых физико-химических показателей ряженок промышленного производства и лабораторного ряженкового продукта https://orcid.org/0000-0001-6838-5291 Подорожняя Ирина Викторовна Padarozhniaya Iryna V. iaya@tut.by https://orcid.org/0000-0002-8613-731X Ветохин Сергей Сергеевич Vetokhin Siarhei S. ОАО «Приборостроительный завод Оптрон» Минск Беларусь Instrument-Making Factory Optron Minsk Belarus Белорусский государственный технологический университет Минск Беларусь Belarusian State Technological University Minsk Belarus 23 06 2025 23 06 2025 55 2 364 380 13 01 2025 01 04 2025 https://fptt.ru/en/issues/23587/23646/

В настоящее время физико-химические характеристики ряженок промышленного, фермерского и домашнего производства изучены недостаточно, и имеющиеся данные носят фрагментарный характер. Цель данной работы – сравнить эффективность методов расширенного контроля процесса сбраживания, а также сопоставить качество ряженки, реализуемой в розничной сети, и ряженковых продуктов, полученных в лабораторных условиях. Объектами исследования являлись кисломолочные ряженковые продукты, полученные из местного ультрапастеризованного молока и закваски «Vita» для ряженки, и образцы ряженки промышленного производства. Молоко подогревали, вносили закваску и сквашивали при 37 °С до постоянных значений титруемой кислотности. Применялись распространенные в заводской практике физико-химические методы исследований. Сквашивание привело к понижению температуры замерзания до –0,691 °С и рН до 4,48; возрастанию титруемой кислотности до 89,0 °Т и удельной электропроводности до 7,23 мСм/см. Динамика изменения всех показателей при культивировании смеси включала интервалы времени отсутствия заметных изменений значений (первые 3–4 ч), их последующий резкий рост или снижение, а также медленное изменение этих значений до завершения ферментации. Изготовленные в лабораторных условиях ряженковые продукты обладали сопоставимыми значениями температуры замерзания, титруемой кислотности, удельной электропроводности и рН с образцами ряженок промышленного производства. Динамика изменения значений кислотностей в процессе сбраживания подобна данным других авторов. В ходе проведенного исследования определен расширенный набор физико-химических показателей ультрапастеризованного молока и образцов ряженок, изготовленных на промышленных предприятиях и в лабораторных условиях (кисломолочный ряженковый продукт). Установлены линейные зависимости между температурой замерзания, кислотностями и удельной электропроводностью в процессе культивирования молочной смеси. Это позволит заводским лабораториям использовать различные методики измерений для контроля качества с одинаковой эффективностью.

Ryazhenka is a popular Russian baked milk product. The physicochemical profiles of commercial, small-farm, and home-made baked milk remain fragmentary in scientific literature. This article describes the efficiency of various approaches to milk fermentation control and introduces a new experimental baked milk formulation. The study involved commercial samples of fermented baked milk and experimental samples obtained from local ultra-pasteurized milk and the Vita starter. After heating, the milk samples were mixed with the starter culture and fermented at 37°C until stable titratable acidity. The physicochemical tests relied on standard methods used in industrial practice. After the fermentation, the freezing point dropped to –0.691°C and the pH went down to 4.48 whereas the titratable acidity and the specific conductivity rose to 89.0°T and 7.23 mS/cm, respectively. The dynamics of changes in all parameters during cultivation included periods of constant values (3–4 h) followed by a sharp increase/decrease and a slow change until the end of fermentation. The freezing point, titratable acidity, specific electrical conductivity, and pH of the experimental products were compatible to the commercial samples. The acidity changes during fermentation were similar to the data reported by other authors. The research yielded an extended set of physicochemical parameters for the ultra-pasteurized milk and baked milk samples available from retail shops, Minsk, Belarus, and those developed in laboratory conditions. It revealed a linear dependency between the freezing point, acidity, and specific electrical conductivity during cultivation. The data obtained may help factory laboratories to optimize various quality control methods.

 Закваска ряженка температура замерзания титруемая кислотность активная кислотность удельная электропроводность активность воды Starter culture fermented baked milk (ryazhenka) freezing point titratable acidity active acidity electrical conductivity water activity

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