ФЕНОМЕНОЛОГИЧЕСКАЯ МОДЕЛЬ ТЕРМОКИСЛОТНОЙ КОАГУЛЯЦИИ БЕЛКОВ ОБЕЗЖИРЕННОГО МОЛОКА

Phenomenological model of thermoacid coagulation of skim milk proteins

Lev А. Ostroumov ^a

Osintsev A. M. ^a

I.A. Smirnova ^a

Glushakov M. A. ^b

Chebotarev A. L. ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

b Mogilev State University of Food Technologies

Copyright ©Ostroumov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

Being based on experimental data concerning thermoacid coagulation of skim milk a model is offered considering influence of milk acidity, micelle size distribution and whey protein denaturation degree dependent on temperature and thermal process duration. The model uses phenomenological approach to describe interactions between the casein micelles being covered with the denaturated whey proteins as a result of thermal process. The comparision of experimental data with the results of modeling allowed to check the model adequacy and to reveal values and weaknesses of the used phenomenological approach.

Keywords

Casein micelles, whey proteins, thermoacid coagulation, sticky hard spheres

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