ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Current Trends in Nonfat Dairy Production

Abstract
This article is dedicated to the development of new nonfat dairy products and methods of improving the quality of low-calorie foods. Advantages and drawbacks of the consumer properties of nonfat dairy products are shown. Some carbohydrate and protein fat imitators are characterized. The advantages of protein fat imitators are shown that are able not only to increase the protein content but also to add a creamy flavor to nonfat products. Possible options of using whey protein microparticulates as fat imitators in the production of nonfat dairy products are considered. The research findings are given on the use of whey protein microparticulates in the production of dairy products with higher protein contents: curd products, sweetened condensed milk, and natural cheeses: thermal-acid, soft acid-rennet, and brined.
Keywords
nonfat dairy products, butterfat imitator, whey protein microparticulate, milk-protein product, soft acid-rennet cheese, brined cheese, thermal-acid cheese, curds, condensed milk
REFERENCES
  1. Mel´nikova, E.I. and Stanislavskaya, E.B., Whey protein microparticulates as butterfat imitators in food pro-duction, Fundamental´nye issled. (Basic Res.), 2009. № 7. P. 22–23.
  2. Shidlovskaya, V.P., Organolepticheskie svoistva moloka i molochnykh productov. Spravochnik (Organoleptic Properties of Milk and Dairy Products: Handbook) (Kolos, Moscow, 2000). 280 p.
  3. Smirnova, I.A., Shtrigul´, V.K., and Smirnov, D.A., Studying milk protein properties in order to form protein imitators of fat, in Actual´nye problemy tekhniki i technologii pererabotki moloka: Sbornik nauchnykh trudov s mezhdunarodnym uchastiem (Topical Problems of Milk Processing Equipment and Technology: A Collection of Works with International Participation) (Barnaul, 2012). No. 9. P. 215–222.
  4. Pszezola, D.E., Carbohydrate-based ingredient performs like fat for use in a variety of food applications, Food Technol., 1991. V. 45. № 8. R. 262–263, 276.
  5. Kucner, J.F., Oatrim – a new fat replacer, Food Ingredients Eur. Conf. Proc., Paris, 8–10 Oct., 1991 (Maars-sen, 1991). P. 168–172.
  6. Akoch, C.C., Fat replacers, Food Technol., 1998. V. 52. № 3. R. 47–53.
  7. Fat substitution gains pace, Food Ingredients and Process., 1992. Feb. p. 28.
  8. US Patent № 4830787.
  9. Manylov, S.V., The study of the effect of denatured whey proteins on the properties of low-calorie milk-protein products, Cand. Sci. (Eng.) Dissertation (Moscow, 2009). 125 p.
  10. Singer, N. S., and Moser, R.H., Microparticulated proteins as fat substitutes, in Altschul, A.M., Low Calorie Foods Handbook, Ed. by Dekker, M. (New York, 1993). Chap. 9.
  11. Mel´nikova, E.I., Ponomarev, A.N., and Popova, E.E., Milk proteins in ice cream technology, Molochnaya prom-st´ (Dairy Industry), 2012. № 12. P. 64–65.
  12. Mel´nikova, E.I., Stanislavskaya, E.B., Podgornyi, N.A., and Chunosova, E.V., A symbiotic product based on whey protein microparticulates, Syrodelie maslodelie (Cheesemaking Buttermaking), 2010. № 6. P. 26–27.
  13. Ponomarev, A.N., Mel´nikova, E.I., and Losev, A.N., Microparticulated whey proteins in the symbiotic product technology, Molochnaya prom-st´ (Dairy Industry), 2013. № 7. P. 62–63.
  14. Gershoff, S.N., Nutrition evaluation of dietary fat substitutes. Nutrition Reviews, 1995. № 11. http://www/findarticles.com/p/articles/mi_ga3624/is_199511.html.
  15. Clareto, S.S. et al., Influence of a protein concentrate used as a fat substitute on the quality of cheese bread, Brazilian Archives Biol. Technol., 2006. V. 49. № 6. P. 1019–1025.
  16. Dietary fat replacers. http://www.andrews.edu/NUFS/resource.html.
  17. Baranov, S.A., Microparticulation units in modern milk production, Pererabotka moloka (Milk Processing), 2012. № 8 (153). P. 14.
  18. Al´pma Co.´s complex whey processing technologies, Syrodelie maslodelie (Cheesemaking Buttermaking), 2012. № 4. P. 48.
  19. Dorman, E.S., Fat substitute. http://www.madehow.com/Volume-2/inde.html.
  20. US Patent № 4734287.
How to quote?
About journal

Download
Contents
Abstract
Keywords
References