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The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products. We studied the effective viscosity and moisture-retaining power of mashes and found out a significant influence of potato fiber in the amount from 0.5% to 2.0% on characteristics. A tendency has been observed to a decrease in the above-indicated values with the addition of 10% of white sugar in all model samples. It was found that egg mélange also reduced the moisture-retaining power of mashes by 13.5±0.6% and effective viscosity by 76.0±1.4Pa·s on average, but there was the opposite effect at heat treatment of semi-finished products. Taking into account the overall influence of all components, it is rational to add 1.5% of "Potex" and 10% of sugar and 10% of egg mélange to the cottage cheese (instead of wheat flour). According to the indicators of water activity (аw) in milk-protein mashes, we found that the addition of potato fiber in the above amounts reduced the specified indicator from 0.961 to 0.952. аwwas at the level of 0.964 in the control mash with wheat flour. Binding of water occurred at the activation of aqueous systems of milk-protein mashes and spoilage processes slowed down. The influence of various heat treatment (frying at temperature of (155±5°С) and baking (185±5°С) on qualimetric indicators of semi-finished products has been established. We observed the smallest weight losses in the sample with 2.0% of potato fiber. They were 4.3±0.2% and 6.2±0.1%, respectively. The study results confirmed the possibility of using the specified above component to reduce the weight losses of semi-finished products after heat treatment. The addition of "Potex" provided necessary efficiency in the processing of milk-protein mashes for mechanical shaping of semi-finished products

The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition. The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable ingredients in experimental mixtures are obtained. The effectiveness of the method of IR-spectroscopy for indentifying and comparing water-binding forms in mixtures of food fibers with water and butterdish is proved. The indices of thermal stability and degree of liquid fat outflow for mixtures with the modified fat composition with the maximal replacement of cream butter by 25 % of oil are obtained. The research results indicate objective possibilities for the effective use of food fibers Vicetal for stabilizing the structure and preventing consistence defects of products with the modified fat composition.

The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing. Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing. There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %. The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively. The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively.

This paper reports a study into the influence of manna groats and extruded manna groats on the qualitative and quantitative indicators of milk and protein concentrates over a freezing–defrosting cycle. A slight change in the quality of protein­plant mixtures after defrosting confirms the cryoprotective properties of carbohydrates of plant components. The capability to preserve albumin mass at negative temperatures with its subsequent use as the milk­protein basis for semi­finished products was proven. The feasibility of using a collagen­containing ingredient in the amount of 0.4 % for the intensification of the thermal­acid coagulation of whey proteins was proven experimentally. The process was performed both in native whey and in protein concentrate with a mass fraction of dry substances of (16±2) %, obtained by the ultrafiltration method. It was revealed that coagulation duration is (55±2) min and (40±2) min, respectively, at a temperature of (95±2) °C. A decrease in the duration of the process correlates with a decrease in power consumption. Adding albumin mass, in addition to cottage cheese, to the formulation of semi­products would increase milk protein resources. We report results of research into cryoscopic temperature of mixes based on cottage cheese with manna groats and extruded manna groats, as well as of the albumin mass obtained with the use of “Collagen pro 4402”. The amount of frozen moisture in milk and protein mixtures with wheat processing products was determined by the calculation method. It was proven that the modification of the carbohydrate complex of grains by means of extrusion ensures an increase in binding free moisture in protein­plant mixtures during defrosting

We report a study into the fermentation of the recovered whey-malt mixtures using the lactose-fermenting yeast and saccharomyces. The use of such mixtures for production of fermentation beverages using the appropriate kinds of yeast makes it possible to improve the biological value, compared to traditional (water-based) ones, through the nutrient components of milk whey and fermentation products. The result of the experiments is the selected optimum ratio of dry rye malt to milk whey for the preparation of mixtures. During our study, we took into consideration the chemical composition, solubility, and possible utilization of carbohydrates by different strains of yeast. It was revealed that the rational ratio of dry malt to whey is 1:2. During fermentation of wort, we observed the greatest increase in the yeast cells Kluyveromyces lactis 469, from 73 to 75.2 thousand/cm 3 , with the active phase of the process occurring from hour 4 to hour 16 of fermentation. Such indicators testify to the high fermentative activity to the carbohydrates of milk whey. Based on the amount of the accumulated ethyl alcohol and the content of reducing substances, we investigated the fermenting activity of other yeast strains. For fermentation, we used wort from the recovered dry mixture with the optimal ratio of components. It was revealed that the most active alcoholic fermentation took place in the wort fermented with the yeast Saccharomyces lactis 95. Less effective was the yeast Saccharomyces cerevisiae Р-87 in the above-specified environment. At a joint cultivation of lactose-fermenting yeast and saccharomyces the fermentation process is greatly enhanced. No synergism of microorganisms was observed. Based on the results from a gas chromatographic analysis, we identified the by-products of fermentation from the fermented whey-malt wort. It has been established that the concentrations of methyl acetate, (11.72±0.59) mg/dm 3 , and ethyl acetate, (92.17±4.61) mg/dm 3 , in the wort, fermented by the yeast Saccharomyces cerevisiae Р-87, are sufficient for creating a harmonious taste and aroma of the fermented beverage

The article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage. As a result of the analysis of conditions of preparation and introduction of food fibers – apple pectin in cellulose and orange Citri-Fi into whey, there were determined optimal parameters of the process of increasing viscosity of whey-vegetable mixtures. The method of IR-spectroscopy fixed the influence of different forms of bonds of food fibers’ moisture in mixtures with water and whey. There was revealed the continuous absorption of moisture of spectrums of samples with food fibers and apple pectin in cellulose in strips of 2668 and 2723 cm-1, that testifies to the presence of strong hydrogenous bonds and high concentration of a mobile proton and, as a result, the high sorption ability to water. There were offered methods and gotten results of the analysis of the carbon dioxide content, amount of formed ethyl alcohol and yeast cells, allowing to determine rational conditions of fermentation of whey-vegetable wort of the increased viscosity. At fermentation using Zygosaccharomyces lactis 868-K race, the most intensive increment of yeast cells was observed before 30 hours of fermentation. There was established the rational temperature of fermentation of whey-vegetable wort with the increased viscosity– 30...32 °С, at which the maximal accumulation of yeast cells - 70,5...71,2 мmln/cm3 and ethyl alcohol 0,69...1,02 % was observed. The presented information was enough for grounding parameters of technological stages of whey fermented beverages with the high viscosity.

We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit fibers Citri-Fi with water or whey. The results obtained show the existence of strong hydrogen bonds and high concentration of the movable proton. High sorption capacity for water is observed. This effect is important in terms of regulating the viscosity of wort. By employing mathematical modeling, we established conditions for the preparation and introduction of Citri-Fi to whey for obtaining beverages with enhanced viscosity. The visualization is provided of the transformations of dry Citri-Fi when swelling in whey – an increase in the volume of tubular fibers. For the basic indicators of fermentation (the content of carbon dioxide, the amount of formed ethyl alcohol and yeast cells, the content of reducing sugars) we defined rational conditions for the fermentation of whey-plant wort with enhanced viscosity. During fermentation using the race Zygosaccharomyces lactis 868-K, the most intensive growth of yeast cells at the level from 42.3 to 71.3 mln/cm 3 was observed over the interval of 6…24 hours of fermentation. The dynamics of accumulation of carbon dioxide in wort is correlated to the indicators of growth in yeast cells. The data obtained indicate a certain oppression of yeast development in whey-plant wort. This is due to the presence of colloidal substances of whey and the residue of insoluble components of food fibers. We established a fermentation temperature of whey-plant wort with enhanced viscosity − 30…32 °C, at which there is a sufficient accumulation of ethyl alcohol at the level of 0.64...0.69 % by volume. Further increase or decrease in temperature results in a decrease in the amount of alcohol, indicating a decrease in the activity of cell enzymes. We have proven the possibility to apply the results obtained for developing a technology for manufacturing whey-based fermented beverages with enhanced viscosity

The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters. The article presents main methods for determining characteristics of mashes with potato fiber for thermally processed semi-products. Methods for studying the ability of dietary fiber «Potex» to change the effective viscosity and water-retaining capacity of multicomponent systems are offered. Values that characterize deviations of parameters at using white sugar the dehydrating capacity and egg mélange, which influence is changed by the aforesaid parameters at thermal processing, are obtained. The effectiveness of determining the water activity valueаwfor specifying storage parameters of mashes with potato fiber for semi-products is confirmed. Qualimetric parameters of experimental samples are obtained. Least mass losses at frying (155±5°С) and baking (185±5°С) were observed at adding maximal amount of «Potex» (2.0%) and fixed at level 4.3±0.2% and 6.2±0.1% respectively. Introduction of dietary fiber decreases a content of free water in mashes for semi-products and, as a result, there is observed a mass loss decrease at thermal processing. It allows to stabilize qualimetric parameters

We have established the technological characteristics for the wheat dietary fiber Vitacel, extruded wheat flour and rosehip meal, specifically the capability to absorb humidity and fat, as well as to swell. The highest value for fat-absorbing capability was determined for the dietary fiber Vitacel at the level of (59.0±0.5%). The optimal parameters for swelling plant-based ingredients were defined: temperature is (40±2) °C, duration is 30…40 min. The method of IR spectroscopy was applied to identify and compare the forms that bind moisture in the mixtures of dietary fiber with water and buttermilk. It was established that the transmission spectra of infrared rays for examined samples are similar in character. This indicates the formation of H-bound water poly-associates with the hydrophilic functional groups of the dispersed system, which promote the hydration and swelling of carbohydrates of food fibers. Based on the indicators for thermal stability and the outflow of liquid fat we have found the rational amount of dietary fiber in mixtures with a maximally possible (up to 25%) replacement of butter with rosehip oil. For the samples containing Vitacel in the amount of 0.3%, as well as 2.0% of rosehip meal, the degree of outflow of fat was registered at the level of 19.1%. A rather low value for this indicator is the result of interaction between the dietary fiber of varying degrees of treatment and the water and fat phases of milk mixtures. Replacing a part of milk fat with oils in the manufacture of products with the modified fat composition changes the consistency and reduces stability in the process of butter-formation and dispersion of moisture in a finished product. The addition of dietary fibers that act as technological ingredients ensures the required consistency of mixtures with the modified fat composition.