Yudina T. Scientific substantiation of culinary technologies of structured products using concentrates buttermilk

TThe dissertation is devoted to scientific substantiation of technologies and the development of structured products over using buttermilk concentrates in cooking. A scientific concept and possible directions for its implementation are presented in this scientific work. The expediency of using buttermilk concentrates in technologies of structured culinary products enhance its technological stability and nutritional value. Models of technological processes of dry milk-protein concentrate with buttermilk and buttermilk UV concentrate using membrane type GR are scientifically substantiated and developed. The emulsifying properties dependence of model systems of emulsion sauces and dessert shot down foaming properties of products containing concentrated buttermilk and traditional structure from the technological factors: temperature, pH, concentration of sugar are described in the work. Experimental methods and modeling method were used to investigate the impact of recipe components on physicochemical and technological properties of model systems of emulsion sauces, dairy plant stuffing, milk protein half-finished products and semi-finished products for whipped dessert products based on buttermilk concentrates, which was the basis for optimization of the designated products. Complex of indices show the safety of developed semi-finished products, modes and terms of storage are proved, hierarchical structure of quality indices is designed and made their comprehensive evaluation. The results of the work provide new and improve existing technologies of culinary structured products using developed semi-finished products. Normative documentation on new products with buttermilk concentrates was developed and approved according to established procedure, their industrial implementation was made.