Дослідження впливу декальцифікації молока знежиреного на фізико-хімічні властивості сиру кисломолочного

Abstract

Досліджено вплив декальцифікації молока знежиреного на фізикохім ічні показники сиру кислом олочного: масову частку вологи, білків та мінеральних речовин, структурно-м еханічні показники та стан вологи. Висвітлено роль кальцію у форм уванні показників якості сиру кисломолочного. Показано, що процес декальцифікації приводить до підвищення м асової частки вологи, зм еншення м асової частки білка та мінеральних речовин. Виявлено позитивний вплив декальцифікації на структурно-механічні показники та стан вологи сиру кисломолочного. Методом електронної мікроскопії підтверджено роль кальцію у формуванні структурних організацій казеїнових міцел.

The expediency and urgency of the development of innovative technologies is substantiated, the implementation of which allows increasing the efficiency of the functioning of food production. It is determined that the introduction of innovations that are aimed at resource saving, optimization of production processes is impossible without a thorough understanding of the laws of the influence of technological factors on the quality and safety indicators of new products, in particular, its physical and chemical indicators. The role of calcium in the formation of quality indicators of cottage cheese is highlighted. It is proved that the use of ionexchange processes to regulate the composition of the salt system of milk by using ion-exchange resins or sorbents allows one to change its physical, chemical and technological properties, as well as the quality indices of the products obtained on its basis. The influence of decalcification of skimmed milk on the physical and chemical parameters of cottage cheese – the mass fraction of moisture, proteins and minerals, structural and mechanical indices and the state of water is determined. It is shown that the process of decalcification leads to an increase in the mass fraction of moisture, a decrease in the mass fraction of protein and mineral substances. The positive effect of decalcification on structural and mechanical parameters of cottage cheese is revealed. It is found that reducing the calcium content in milk to the level of 90–105 mg% makes it possible to obtain a cottage cheese of a homogeneous texture with high plastic properties. It is confirmed that the proposed methods of treating milk as raw materials ensure the production of cottage cheese with a higher degree of moisture binding is ensured by greater hydrophilicity of the system due to the increase in the dispersive medium of soluble proteins and the moisture state of the cottage cheese. Electron microscopy confirms the role of calcium in the formation of structural organizations of casein micelles. It is established that the duration of spin-spin relaxation of cottage cheese samples differs significantly: the water mobility of a sample of cottage cheese from skimmed decalcified milk is 1.6 times lower in comparison with the control sample. The role of calcium in the formation of the structure of casein micelles is revealed, which is confirmed by electron microscopy. It is established that cottage cheese obtained from decalcified milk is characterized by the presence of smaller micellar formations, which has a more friable porous structure.