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Registration Number

0220U102892, 0117U004398 , R & D reports

Title

Formation of quality and safety of milk and molokovmisnyh products with natural ingredients

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Head

Polishchuk Galina Ye., Доктор технічних наук

Registration Date

22-06-2020

Organization

National university of food technologies

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 GDR report: 162 pages, 4 parts, 18 tables, 26 figures, 188 literary sources. Key words: emulsions based on blended oil, molasses of various degrees of saccharification, polyols, ice cream, fermented beverages of high viscosity, multifunctional concentrates and microelement enrichments, butter and sour milk pastes with spices. Object of research: Technology of dairy products. The purpose of the work is to improve the technology of different groups of dairy and milk-containing products with the use of natural ingredients to obtain quality and safe food. As a result of the research, an emulsifying complex was developed, the components of which are a substitute for milk fat, prevent the maximum allowable destabilization of the emulsion (≥12%) during freezing and provides high whipping and stability of the foam structure of ice cream. Confirmed multifunctional technological properties of glucose-fructose syrup, caramel and erythritol molasses in ice cream mixes as sweeteners, cryoprotectants, thickeners and structure stabilizers. For the first time, the appropriate breeds of yeast were selected and rational fermentation regimes of reconstituted whey-malt mixtures were determined, which ensure the formation of high taste and aromatic properties of the fermented beverage. The resource-saving technologies of protein-containing polyfunctional concentrates on the basis of protein-containing raw materials of animal and vegetable origin and technologies of their storage and use for multicomponent milk-containing dry and condensed products are scientifically substantiated and developed. A mathematical model of complex assessment of the quality of fermented milk pastes has been developed, which makes it possible to determine and predict the quality of products on the basis of their organoleptic parameters and the content of biologically active substances.

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Bass Oksana O.
Grek Olena V
Korolchuk Iryna M.
Kochubei-Lytvynenko Oksana V.
Krasulya Olena O
Kuzmyk Uliana G.
Ovsienko Kira V
Onopriichuk Olena O
Osmak Tatyana G.
Pukhlyak Anastasiya G.
Pshenychna Tetiana V.
Tymchuk Alla V
Tikhonchuk Ivan S
Ustymenko Ihor M.
Chubenko Larisa M
Yushchenko Nataliia M.
Yatsenko Olha V.

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2020-07-03