Abstract

The development and production of new functional products is a priority for the development of the food industry. At the same time, the quality and biological value of raw materials are of particular importance. From this point of view, when processing milk, the use of the process of membraneless osmosis using polysaccharides is promising. It allows to obtain dairy fractions of a high nutrition value that can be used as the main raw materials in the technology of functional products. The paper aims at developing a functional dessert based on a protein and lipid fraction (PLF) obtained by the fractionation of whole (or normalized) milk using the apple pectin manufactured in Russia. Technological parameters of milk fractionation by pectin have been studied and the conditions under which the process is most efficient have been determined. The most significant parameters were the milk pasteurization temperature (not lower than 85°C) and the concentration of pectin in the system (0.6-0.65 kg per 100 kg of milk). The recommended fractionation method is "cold" at a temperature of 4-6°C. Based on the technological parameters of fractions, depending on the conditions of the process, a method has been proposed for calculating the necessary content of the mass fraction of fat in raw materials to be regulated in PLF. As a practical implementation of the process of fractionation of normalized milk raw materials, a formulation of a new dessert that contains milk fat and protein in the native form has been developed. The functional value of the dairy dessert is provided by a complete replacement of granulated sugar with raw honey, using a starter culture with a probiotic microflora, and concentrating the product with sesame seeds. The study of the biological value of the dessert showed that it fully meets the requirements for healthy food

Keywords

Pectin, raw honey, fractionation, flocculation, protein and lipid fraction, sesame

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