Influence of skimmed milk concentrate replacement by dry dairy products in a low‐fat set‐type yoghurt model system. Guzman-Gonzalez, M., Morais, F., Amigo, L. Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese. Investigation of emulsifying properties and emulsion stability of plant and milk proteins using interfacial tension and interfacial elasticity. Inzhenernaya ekologiya, 6, 29–34.Īmine, C., Dreher, J., Helgason, T., Tadros, T. (1997) Ekologicheski bezopasnyie belkovyie preparatyi (tehnologii ih polucheniya i primeneniya v produktah lechebno-profilakticheskogo pitaniya). Colloids and Surfaces B: Biointerfaces, 20 (3), 197–210. Milk protein interfacial layers and the relationship to emulsion stability and rheology. Interfacial compositions, microstuctures and properties of oil-in-water emulsions formed with mixtures of milk proteins and κ-carrageenan: 1. Singh, H., Tamehana, M., Hemar, Y., Munro, P. Effect of heat treatment on milk protein functionality at emulsion interfaces. Technological advantages of using developed semi-products were presented. It was demonstrated, that depending on a fat content, new semi-products may be used in technologies of cold dishes and snacks, dessert products, hot dishes of sour milk cheese, confectionary products (especially, baked and dressing semi-products) and sauce group of products. There were elaborated the way of forming the assortment of culinary and confectionary products based on semi-products with the emulsion paste structure. The influence of separate subsystems on formation of qualitative parameters of a final product was established. Connections between separate elements of the system were assessed, internal and intersystem flows between them were analyzed. The aim of functioning of each separate subsystem was determined. There was designed the model of new products using the hierarchy of subsystems by levels. There was substantiated the expedience of using methods of system analysis at modeling the technological system of semi-products with the emulsion paste structure. There was determined the aim of the study that is in elaborating a model of the technological system of semi-products with the emulsion paste structure. It was proved, that the use of decalcified milk raw materials results in raising the emulsifying power of systems and also in increasing indices of aggregative and kinetic stability. It was demonstrated, that it is prospective to use cheese-milk mixtures, based on decalcified milk raw materials at the expanse of the increased content of soluble protein. There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products.
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