РАЗРАБОТКА ТЕХНОЛОГИИ ПАСТООБРАЗНЫХ МОЛОЧНЫХ ПРОДУКТОВ

DEVELOPMENT OF PASTE-LIKE DAIRY PRODUCTS TECHNOLOGY

Arhipov A. N. ^a

Trifonov I. Y. ^b

Anna I. Loseva ^c

Affiliation

a ООО «КПФ МИЛОРАДА»

b ООО «Плавыч»

c ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Arhipov 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

The influence of the gap between a rotor and a stator on the size of the average diameter of casein micelles during paste-like dairy products formation in the hydrodynamic chopper-disperser has been investigated. The rational parameters of the technological process have been established. It has been shown that the ability to disperse milk-protein concentrates in the hydrodynamic chopper-disperser is higher than in the traditional way. The composition and properties of the developed paste-like dairy products have been studied. Their shelf life has been also defined.

Keywords

chopper-disperser, composition, biological value

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