THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS

Olena GREK, Olena ONOPRIICHUK, Tetiana PSHENYCHNA

Abstract

This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimize an industrial bioprocess. Increase in the berry coagulant amount to 11 % and reduction of active acidity to 2.4 units were determined. pH up to 3 minutes is characterized by the highest processes of destabilization. Moreover, it improves the organoleptic properties and has the biggest impact on the yield of protein-berry clot (to 25 %) and active acidity.

Full Text:

PDF

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.