Authors

Effect of protein enrichers on the properties of the mixtures and finished product

DOI: 10.17586/1606-4313-2025-24-4-66-72
UDC 637.146

Effect of protein enrichers on the properties of the mixtures and finished product

Arsenyeva T.P., Novokshanova A. L. , Evstigneeva T.N.

For citation: Arsenyeva T.P. Novokshanova A.L. Evstigneeva T.N. Effect of protein enrichers on the properties of the mixtures and finished product. Journal of International Academy of Refrigeration. 2025. No 4. p. 66-72. DOI: 10.17586/1606-4313-2025-24-4-66-72 (in Russian)

Abstract
The production of dairy products with the addition of protein enrichers is one of the current trends in the food industry. In the context of the growing demand for products with improved nutritional characteristics, the use of milk protein concentrates becomes an effective solution for enriching the diet with biologically valuable components and obtaining products with specified consumer properties. The article presents the results of a study on the functional and technological properties of skimmed milk powder and whey protein concentrate in yogurt mixtures at a dose of 3 to 7%. The positive effect of protein components on the intensity of the lactic acid process and the moisture-retaining properties of curds has been reliably established. The conclusion was made about the different effect of protein enrichers on the consistency of the product: the addition of dry skimmed milk significantly thickened the structure of the product, increased its viscosity, while the addition of whey protein concentrate, on the contrary, weakened the clot, gave it greater fluidity. The recommended dose of protein enrichers is 3-5%, the type of filler is determined by the requirements for the consistency of the product.

Keywords: dry skimmed milk, whey protein concentrate, protein enrichers, fermented milk drinks.

All references

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