Tyutyukova D. The technology of quark semi-finished products based on milk with regulated salt system ingredients

The thesis provides evidence for the technology of quark semi-finished products based on skimmed milk with regulated salt system ingredients. Established the rules of salt system ingredients milk impact on forming quark organoleptic, physical, physical-chemical and structural-mechanical indicators as a protein coagulate. Сonfirmed technological parameters of producing stable emulsion paste-like systems based on quark-dairy mixes, whose technological properties are formed by changing their salt ingredients. Provided evidence and developed the technology of quark semi-finished products, its functioning as a technological system was studied. The complex of new data, characterizing organoleptic, physical, physico-chemical, microbiological and toxicological indicators, nutritional value of new products, scientifically substantiated conditions and term of storage is received. The normative and technological documentation was developed and approved, introduction of new technologies at the enterprises of the branch was implemented, the economic effect from the implementation was calculated.