The role of milk proteins in the structure formation of dairy products
Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt), cheese, ice cream, aerated mi...
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| Format: | Article |
| Language: | English |
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National university of food technologies
2015-05-01
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| Series: | Ukrainian Food Journal |
| Subjects: | |
| Online Access: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_3_5.pdf |
| Summary: | Introduction. The structure of dairy products is a
complex of proteins, fat, minerals and water that
determines the texture and sensory properties of the
product.
Material and methods. The fermented milks (using
the example of yogurt), cheese, ice cream, aerated milk and
frozen fruit desserts have been researched. Scientific
articles, published during 2000 and 2014 years, as well as
theses and monographs of dairy science have been analysed
too. Methodology of the investigation is based upon the use
of the methods of analysis, comparison and synthesis.
Results and discussion. The scientific understanding
of the milk proteins’ role in the structure formation of
dairy product has been summarized. Negligible changes of
structure as a result of compositional or technological
changes can lead to shifts in the stability, texture and
rheology of products, which are closely related to each
other. The allowance of these properties has significant
influence on the manufacturing.
Acid coagulation is a major functional property of milk
proteins, which used in the structure formation of cheese and
fermented dairy products. However, the form and properties of
milk curd depend on the heat treatment of milk before
fermentation. Milk proteins exhibit other functional properties
(emulsification and partial coalescence o f fatglobules, aeration
and foam stability during a churning, viscosity increasing of
external phase) in the development of structure in the ice cream,
aerated milk and frozen fruit desserts.
Conclusions.It is expedient to use results into a further
study of the structure formation mechanism of dairy
products and the development of recommendations in
order to an efficient production. |
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| ISSN: | 2304-974X 2313-5891 |