THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS

This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimi...

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Autores principales:	Olena GREK, Olena ONOPRIICHUK, Tetiana PSHENYCHNA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2017
Materias:	thermo acid coagulation milk proteins berry coagulant protein-berry clots rationalization of parameters Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1510390f7b7b4c61b032bebee16e8282
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spelling	oai:doaj.org-article:1510390f7b7b4c61b032bebee16e82822021-12-02T19:35:52ZTHE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS2068-66092559-6381https://doaj.org/article/1510390f7b7b4c61b032bebee16e82822017-03-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/468/464https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimize an industrial bioprocess. Increase in the berry coagulant amount to 11 % and reduction of active acidity to 2.4 units were determined. pH up to 3 minutes is characterized by the highest processes of destabilization. Moreover, it improves the organoleptic properties and has the biggest impact on the yield of protein-berry clot (to 25 %) and active acidity.Olena GREKOlena ONOPRIICHUKTetiana PSHENYCHNAStefan cel Mare University of Suceavaarticlethermo acid coagulationmilk proteinsberry coagulantprotein-berry clotsrationalization of parametersFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 16, Iss 1, Pp 47-53 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	thermo acid coagulation milk proteins berry coagulant protein-berry clots rationalization of parameters Food processing and manufacture TP368-456
spellingShingle	thermo acid coagulation milk proteins berry coagulant protein-berry clots rationalization of parameters Food processing and manufacture TP368-456 Olena GREK Olena ONOPRIICHUK Tetiana PSHENYCHNA THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS
description	This paper presents the results related to the influence of berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimize an industrial bioprocess. Increase in the berry coagulant amount to 11 % and reduction of active acidity to 2.4 units were determined. pH up to 3 minutes is characterized by the highest processes of destabilization. Moreover, it improves the organoleptic properties and has the biggest impact on the yield of protein-berry clot (to 25 %) and active acidity.
format	article
author	Olena GREK Olena ONOPRIICHUK Tetiana PSHENYCHNA
author_facet	Olena GREK Olena ONOPRIICHUK Tetiana PSHENYCHNA
author_sort	Olena GREK
title	THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS
title_short	THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS
title_full	THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS
title_fullStr	THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS
title_full_unstemmed	THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS
title_sort	rationalization of the parameters of milk proteins’ thermo acid coagulation by berry coagulants
publisher	Stefan cel Mare University of Suceava
publishDate	2017
url	https://doaj.org/article/1510390f7b7b4c61b032bebee16e8282
work_keys_str_mv	AT olenagrek therationalizationoftheparametersofmilkproteinsthermoacidcoagulationbyberrycoagulants AT olenaonopriichuk therationalizationoftheparametersofmilkproteinsthermoacidcoagulationbyberrycoagulants AT tetianapshenychna therationalizationoftheparametersofmilkproteinsthermoacidcoagulationbyberrycoagulants AT olenagrek rationalizationoftheparametersofmilkproteinsthermoacidcoagulationbyberrycoagulants AT olenaonopriichuk rationalizationoftheparametersofmilkproteinsthermoacidcoagulationbyberrycoagulants AT tetianapshenychna rationalizationoftheparametersofmilkproteinsthermoacidcoagulationbyberrycoagulants
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THE RATIONALIZATION OF THE PARAMETERS OF MILK PROTEINS’ THERMO ACID COAGULATION BY BERRY COAGULANTS

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