THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS

The possibility of coagulating milk proteins by wild plants was confirmed. The prospects of this direction in the technology of milk – protein concentrates obtaining was provided. The potential ability of Plantago major leaves to coagulate milk proteins is considered in the article. The mass fractio...

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Autores principales:	Olena GREK, Olena KRASULYA, Larisa CHUBENKO, Alla TYMCHUK
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	Plantago major leaves’ juice coagulation of milk proteins protein –herbal clot clot’s quality indicators Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/22eed3a3217346cd969375951fcd38f2
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spelling	oai:doaj.org-article:22eed3a3217346cd969375951fcd38f22021-12-02T18:18:26ZTHE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS2068-66092559-6381https://doaj.org/article/22eed3a3217346cd969375951fcd38f22018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/576/545https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The possibility of coagulating milk proteins by wild plants was confirmed. The prospects of this direction in the technology of milk – protein concentrates obtaining was provided. The potential ability of Plantago major leaves to coagulate milk proteins is considered in the article. The mass fraction of dry matters in the juice was within (4.5±0.23). It was found, that the addition of plant coagulant in the amount of 7...9 % from the general amount of milk allows obtaining a clot with such indicators: active acidity – 6.3…6.4 units, moisture mass fraction – 66.00…69.00 %, water – retaining capacity – 60.61...64.26 %. Organoleptic indicators of samples are suitable for consumption. The yield of the protein clot was 184.0...232.7 g from 1000 ml of normalized milk mixture. The state of moisture in herbal – protein clots was established by the method of infrared spectroscopy. The intensive zone of С=О – groups valence oscillations in the area of 1638 cm-1 was observed. This fact indicates the presence of tightly applied moisture. Microstructural study of clot samples, which were obtained by the use of Plantago major juice showed more developed spatial configuration of gel frame as compared with the control sample. High structural and mechanical characteristics and therefore water-retaining capacity of the clot were studied. The obtained results are the base for snack cheese products, semi-finished and processed cheeses technology decisions.Olena GREKOlena KRASULYALarisa CHUBENKOAlla TYMCHUKStefan cel Mare University of SuceavaarticlePlantago major leaves’ juicecoagulation of milk proteinsprotein –herbal clotclot’s quality indicatorsFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 165-175 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Plantago major leaves’ juice coagulation of milk proteins protein –herbal clot clot’s quality indicators Food processing and manufacture TP368-456
spellingShingle	Plantago major leaves’ juice coagulation of milk proteins protein –herbal clot clot’s quality indicators Food processing and manufacture TP368-456 Olena GREK Olena KRASULYA Larisa CHUBENKO Alla TYMCHUK THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS
description	The possibility of coagulating milk proteins by wild plants was confirmed. The prospects of this direction in the technology of milk – protein concentrates obtaining was provided. The potential ability of Plantago major leaves to coagulate milk proteins is considered in the article. The mass fraction of dry matters in the juice was within (4.5±0.23). It was found, that the addition of plant coagulant in the amount of 7...9 % from the general amount of milk allows obtaining a clot with such indicators: active acidity – 6.3…6.4 units, moisture mass fraction – 66.00…69.00 %, water – retaining capacity – 60.61...64.26 %. Organoleptic indicators of samples are suitable for consumption. The yield of the protein clot was 184.0...232.7 g from 1000 ml of normalized milk mixture. The state of moisture in herbal – protein clots was established by the method of infrared spectroscopy. The intensive zone of С=О – groups valence oscillations in the area of 1638 cm-1 was observed. This fact indicates the presence of tightly applied moisture. Microstructural study of clot samples, which were obtained by the use of Plantago major juice showed more developed spatial configuration of gel frame as compared with the control sample. High structural and mechanical characteristics and therefore water-retaining capacity of the clot were studied. The obtained results are the base for snack cheese products, semi-finished and processed cheeses technology decisions.
format	article
author	Olena GREK Olena KRASULYA Larisa CHUBENKO Alla TYMCHUK
author_facet	Olena GREK Olena KRASULYA Larisa CHUBENKO Alla TYMCHUK
author_sort	Olena GREK
title	THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS
title_short	THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS
title_full	THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS
title_fullStr	THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS
title_full_unstemmed	THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS
title_sort	investigation of the potentional complex from plantago major to coagulate milk proteins
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/22eed3a3217346cd969375951fcd38f2
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THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS

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