ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INVESTIGATION OF VARIOUS WAYS OF MILK COAGULATION FOR THE PURPOSE OF MILK PROTEIN MICROPARTICLES FORMATION

Abstract
The purpose of the present work is the investigation and the development of the production technology of the low-calorie fat imitator on the basis of casein for the improvement of organoleptic properties of dairy products. Before the development of the technology it is necessary to choose an optimum way of milk protein coagulation. The object of the research was skim milk subjected to coagulation. The analysis of the obtained results has shown that the most rational way of coagulation for the formation of particles of the required sizes and forms is rennet coagulation. To form the particles of the required sizes and forms it is offered to start and to stop rennet coagulation at the moment when particles have already increased in size, but haven't yet formed a clot. On the basis of the presented data the production technology of protein microparticls that can be used as fat imitators in dairy products has been developed.
Keywords
Microparticls of milk protein, coagulation, casein, fat imitator.
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