RHEOLOGICAL CHARACTERISTICS OF MILK SYSTEMS WITH AN INTERMEDIATE MOISTURE IN THE ASPECT OF UNWANTED FOAMING
EDN: FAMWEI
DOI:
https://doi.org/10.25712/ASTU.2072-8921.2022.04.014Abstract
Producers of intermediate moisture concentrated food products, produced by dispersing dry milk components in the aquatic system with a following addition of sugar, may experience some difficulty with its unwanted foaming (overrunning). The overrunning effect occurs due to the intensive mechanical processing of milk mixtures with a sufficiently high content of proteins. Being surfactants, proteins help to increase the efficiency of foaming and stabilize the formed foam. At the same time, negative microbiological and redox processes are intensified at the air/water phase boundary, and the rheological characteristics of the product change significantly, creating excessive viscosity and complicating the operation of technological equipment. That is the reason why it is relevant to obtain new data on the influence of technological and physicochemical factors on the degree of foaming and changes in rheological characteristics in the process of dispersion of concentrated milk systems with intermediate moisture content. In the experiment, we considered the relationship between the intensity of mechanical processing (rotor speed) and the efficiency of foaming in skimmed dairy products with intermediate moisture during dispersion, as well as the subsequent thermal acid effect on objects of study with varying degrees of overrun, which changes their rheological parameters. An analysis of the systems dynamic viscosity kinetics with intermediate moisture content with varying degrees of overrun under conditions of cumulative thermal exposure and pH-shift to the acid side showed a positive correlation of the research objects' viscoelastic properties with an increase in the degree of foaming and acidity. It is presumably due to the influence of an increase in the relative molecular masses of protein fractions as a result of thermal acid coagulation as a factor in the growth of the interfacial films strength and foaming stability.
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