Onopriychuk O. Improvement of acid curd products technology with grain ingredients

The dissertation is devoted to substantiation and improving technologies of multicomponent milk protein products acid curd products with functional compounds - grain ingredients, which will allow increasing the biological value and technological stability of the products. Selection of extruded and malty grain ingredients, wheat bran and pumpkin oilcake in the technology of acid curd products has been substantiated. Mechanism of swelling of grain ingredients in whey and optimal parameters for preparation of milk-vegetable systems has been determined. Empirical equations describing functional and technological properties of milk-vegetable systems depending on the ingredients ratio and temperature have been obtained. Structure-forming ability of processed in different ways grain ingredients in the milk base has been defined. Technological particulars of milk-vegetable systems insertion in the milk-protein basis depending on the way of primary processing of grains have been studied. A number of mathematical models have been developed on the basis of experimental and statistical-modeling methods as well as their graphical interpretation, which enables to choose the components ratio in depending on qualitative characteristics has been provided. Optimal technological parameters of production process of acid curd products with grain ingredients have been determined as well as complex quality evaluation has been carried out. Normative documentation on acid curd products with grain ingredients has been developed and approved in accordance with the established procedure. Practical novelty has been proven by declarational patents for the useful model. The technology has been introduced at operating milk plants. Keywords: milk, acid curd products, technology, milk protein base, milk-vegetable system, grain ingredients.