Affiliation
a Kemerovo Institute of Food Science and Technology
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Abstract
Reducing the calorie content of everyday food, including dairy beverages, is among the key recommendations of present-day dietitians. However, fat reduction worsens the organoleptically evaluated texture and flavor score of food. The organoleptic correction of nonfat products using fat simulants often needs additional financial inputs. Furthermore, fat simulants added to the product can be hazardous to human health.
Taking into consideration these facts, we have developed a casein microparticulation technology and have investigated the possibility of employing microparticulated casein in the production of nonfat fermented dairy beverages. Unlike the existing milk protein microparticulation technologies, the technology presented here uses casein in place of whey protein, which is difficult to produce and, as a consequence, expensive. A casein coagulation method has been devised, and the optimal processing parameters have been determined. A technology for producing nonfat lapper milk from skim milk has been developed. The new product has the same texture and flavor as its analogue containing 3.2 wt % fat.
Keywords
microparticulation,
casein,
renneting,
fat simulant,
viscosity,
active acidity,
enzyme.
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