One of promising methods for caseic whey processing is the production of whey protein microparticulate and its consequent application in food technology. This work is aimed at the development of fermented milk product technology using the whey protein microparticulate based on caseic whey. The researches were carried out at the Chair of Animal Product Technology of the Voronezh State University of Engineering Technology, at laboratories of Kombikorm Scientific and Production Complex, Mollab LLC (Voronezh), at the laboratory and pilot shop of the Voronezh Dairy Plant JSC. Standard and generally accepted physical, physico-chemical, chemical, microbiological, physiological and technological research methods were applied by investigators in the course of the study. The sequence of technological operations to obtain the microparticulate covered pre-preparation of curd whey, ultrafiltration, heating to denaturation temperature and dispersion. This is to ensure protein particle formation average sized 3 μm and formation of unique properties of the microparticulate. Valuable properties of the caseic whey microparticulates are applied in the technology of milk product fermentation. The chosen ferment allows preservation of the required fermentation time (5-6 hours) and to obtain the viscous, creamy consistency of the product. The microparticulate is efficiently proportioned, that is, 10%. We studied the option to use the caseic whey microparticulate in the technology of kefir production. It is found that microparticulate facilitated intensification of process fermentation (10 h long) and maturation (6 h), enhancement of kefiran synthesis by kefir fungi microorganisms, intense formation of carbon dioxide and other osmophoric compounds. Formulations of kefir and sour milk drink are suggested that allow using 10% of microparticulate. Production schemes have been developed and customized to the HACCP system that consider introduction of supplementary operations to obtain the caseic whey microparticulate. The technological solutions developed are known for the following key advantages: realization of the complete production cycle; increase in food biological value; reduction of technological process length due to souring stimulation
One of promising methods for caseic whey processing is the production of whey protein microparticulate and its consequent application in food technology. This work is aimed at the development of fermented milk product technology using the whey protein microparticulate based on caseic whey. The researches were carried out at the Chair of Animal Product Technology of the Voronezh State University of Engineering Technology, at laboratories of Kombikorm Scientific and Production Complex, Mollab LLC (Voronezh), at the laboratory and pilot shop of the Voronezh Dairy Plant JSC. Standard and generally accepted physical, physico-chemical, chemical, microbiological, physiological and technological research methods were applied by investigators in the course of the study. The sequence of technological operations to obtain the microparticulate covered pre-preparation of curd whey, ultrafiltration, heating to denaturation temperature and dispersion. This is to ensure protein particle formation average sized 3 μm and formation of unique properties of the microparticulate. Valuable properties of the caseic whey microparticulates are applied in the technology of milk product fermentation. The chosen ferment allows preservation of the required fermentation time (5-6 hours) and to obtain the viscous, creamy consistency of the product. The microparticulate is efficiently proportioned, that is, 10%. We studied the option to use the caseic whey microparticulate in the technology of kefir production. It is found that microparticulate facilitated intensification of process fermentation (10 h long) and maturation (6 h), enhancement of kefiran synthesis by kefir fungi microorganisms, intense formation of carbon dioxide and other osmophoric compounds. Formulations of kefir and sour milk drink are suggested that allow using 10% of microparticulate. Production schemes have been developed and customized to the HACCP system that consider introduction of supplementary operations to obtain the caseic whey microparticulate. The technological solutions developed are known for the following key advantages: realization of the complete production cycle; increase in food biological value; reduction of technological process length due to souring stimulation