Thermodynamic evaluation of the stabilization indicators of milk quality as influenced by a complex protector

Abstract

In the present article the authors discuss the possibility of increasing of the suitability of milk as a raw material for cheese production through preservation of native properties of milk proteins, in the first place biologically complete whey proteins as well as the weight ratio of total and ionic calcium. For thermodynamic evaluation of the biosystem we used activation energy (Ea), chemical, physical and organoleptic characteristics. As a result: a methodology has been developed for determination of foodstuffs activation energy; it was determined that with increase in the proportion of the pectin introduced the activation energy and structuredness of the biosystem also increases, when the proportion of pectin is 0.5% the activation energy is 1.788 kJ/mol, when the proportion of pectin is 3% the activation energy is 2.241 kJ/mol, which means the increase by 25%; in the studied pasteurization standard, the maximum content of calcium is observed at 85oC and is equal to 133.8 mg%., in the control sample of milk the content of calcium is 130 mg%; addition of a complex food additive as a protector makes it possible to preserve native properties of the biosystem and guarantees formation of a denser protein coagulum which allows producing high-quality fermented milk products and cheeses.