Dairy industry technologies
Currently, fermented milk drinks (kefir, ryazhenka, yogurt, yogurt, etc.) are in steady demand in the market. But these drinks have a short shelf life due to the instability of the consistency, which is destroyed during storage and transportation. Prevent syneresis and premature destruction of the uniformity of the consistency of fermented milk drinks can be by introducing into the mixture for ripening food additives, including Pro - Quick, which is manufactured by companyTewsGmbh (Germany).
Pro - Quick - stabilization system (Dairy Technology), which includes several components adapted to the raw materials depending on the type of beverage produced. It is resistant to thermomechanical influences and does not lose its properties during homogenization, pasteurization and sterilization. In the process of ripening increases the acidity of milk and casein micelles. Which are connected with each other, acquire significant changes. The effect of the stabilization system is based on the formation of intermolecular bonds both in the system itself and with the milk proteins. Stabilization system, having negatively charged groups. Interacts with calcium ions of milk, increasing the degree of hydration of proteins. In this case, a reticulated structure of the bunch is formed, which prevents the free movement of water. Thus, in the action of the starter and stabilization system, a dense glossy clot is formed, which is not disturbed by spilling and packaging, is stable during transportation and storage. Moreover, the consistency of fermented milk drinks obtained by reservoir and thermostat methods is similar.
It is important that the use of a stabilization system allows to obtain good results when working with raw materials having a low mass content of protein.
The use of stabilization systems and new technology of the dairy industry implies minimal changes in the technological scheme. The stabilization system is introduced into the milk at a temperature above 55 ° C in an amount of from 0.4 to 1.3%.
