THE INFLUENCE OF PROTEIN COMPONENTS ON THE FUNCTION-AL PROPERTIES OF MILK-CONTAINING PRODUCTS PRODUCED USING THERMIZED CHEESE TECHNOLOGY

TCVUBA

Abstract

Protein components are involved in the formation of the structure of milk-containing products. In the production of milk-containing products, both milk proteins and vegetable proteins are used. Domestic and foreign scientists have studied the influence of protein components on the quality indicators of milk-containing products, but have not studied the effect on their functional properties. The article presents the results of a study of the effect of replacing rennet casein with low-fat Calyatta cheese and soy protein isolate on the organoleptic, physico-chemical, rheological parameters and functional properties of milk-containing products produced using thermized cheese technology. It has been established that an increase in the mass of cheese leads to a decrease in the intensity of the taste of casein and the appearance of a sour milk taste in the finished product. The consistency of thermized products, regardless of the ratio of protein components of dairy origin, remains heterogeneous, and the elastic-plastic characteristics change. Increasing the proportion of soy protein isolate leads to a weakening of the casein taste and an increase in soy flavor. As the proportion of vegetable protein increases, the consistency of the thermized product becomes dense and crumbly. With an increase in the proportion of low-fat cheese, a decrease in the active acidity and penetration tension of thermized products is observed. No negative effect of replacing casein with soy protein isolate on the physicochemical properties has been established. The penetration tension of the studied samples increases with increasing soy protein isolate. The use of cheese improves the assessment of the functional properties of thermized products and the assessments are close to the standard value. Replacing 5% casein with soy protein isolate does not affect the complex of functional properties of thermized products. An increase in vegetable protein up to 30% leads to a deterioration in the abrasion, extensibility and meltability of thermized products. For pizza production, it is recommended to use thermized products with a casein/cheese ratio of 50/50. Replacing milk proteins with plant proteins does not lead to an improvement in the functional properties of the studied samples. It is possible to use up to 5% soy protein isolate for the production of thermalized products.