STUDY OF THE INFLUENCE OF COMPOSITION AND INDICES OF DRY DAIRY RAW MATERIALS ON THE QUALITY OF THE RESTORED DAIRY BASED, DESIGNED FOR THE MANUFACTURE OF FERMENTED DAIRY PRODUCTS
Abstract
The article presents a comparative analysis of the requirements for milk powder standards of different countries, including potential exporting countries of milk powder. It is established that the milk powder intended for production of the restored fermented dairy products is not allocated in the considered standards in separate group of products. Influence of quality of initial milk-raw materials and technological parameters of its processing on indicators of the powdered dairy raw materials intended after restoration for production of the fermented dairy products is investigated. It is determined that the pasteurization regime has a greater impact on the change in the properties of powdered milk raw materials, expressed in the denaturation of milk proteins and affecting the efficiency of its recovery than the regime of condensation and drying.
About the Authors
I. Miklukh
Institute for Meat and Dairy Industry
Belarus
Belarus
O. Soroko
Institute for Meat and Dairy Industry
Belarus
Belarus
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
T. Zabelo
Institute for Meat and Dairy Industry
Belarus
Belarus
L. Sokolovskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
References
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Review
For citations:
Miklukh I., Soroko O., Efimova E., Zabelo T., Sokolovskaya L., Dmitruk E. STUDY OF THE INFLUENCE OF COMPOSITION AND INDICES OF DRY DAIRY RAW MATERIALS ON THE QUALITY OF THE RESTORED DAIRY BASED, DESIGNED FOR THE MANUFACTURE OF FERMENTED DAIRY PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):94-102. (In Russ.)
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