Forming technological traits of dry milk
Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it smooths the seasonality of raw milk production. Moreover, dry milk makes it possible to generate socially essential products in the regions...
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| Vydané v: | Vestnik MGTU Ročník 23; číslo 3; s. 280 - 290 |
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| Hlavní autori: | , , , , |
| Médium: | Journal Article |
| Jazyk: | English Russian |
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Murmansk State Technical University
30.09.2020
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| ISSN: | 1560-9278, 1997-4736 |
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| Abstract | Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it smooths the seasonality of raw milk production. Moreover, dry milk makes it possible to generate socially essential products in the regions of Russia where dairy farming is not developed or where it is impossible to produce raw milk. There are different methods to form dry milk's traits and the required functional features like cheesability, heat stability and solubility. Among these methods we emphasize on technological ones, based on prevention measures of impact on raw milk during its processing. As a result, methods for the increase of dry milk's heat stability are among the most essential, since its low values make it impossible to generate products of high quality or to use this milk in any processing at all. A number of foreign and national works are dedicated to the improvement of dry milk's heat stability. These studies offer various methods like an effective refining of raw milk, its preliminary heat treatment, the use of specific food supplements and raw milk components, the correction of physicochemical values, the variation of temperature regimes, the use of unconventional equipment for desiccation and condensation. Integrated methods of heat stability increase do not require core changes in the current technological requirements of dry milk production and can be integrated into the existing production conditions, thus they arose a lot interest and have prospects. This overview allows to broaden knowledge and to find new methods to form technological traits of not only dry milk, but canned milk as well. |
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| AbstractList | Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it smooths the seasonality of raw milk production. Moreover, dry milk makes it possible to generate socially essential products in the regions of Russia where dairy farming is not developed or where it is impossible to produce raw milk. There are different methods to form dry milk's traits and the required functional features like cheesability, heat stability and solubility. Among these methods we emphasize on technological ones, based on prevention measures of impact on raw milk during its processing. As a result, methods for the increase of dry milk's heat stability are among the most essential, since its low values make it impossible to generate products of high quality or to use this milk in any processing at all. A number of foreign and national works are dedicated to the improvement of dry milk's heat stability. These studies offer various methods like an effective refining of raw milk, its preliminary heat treatment, the use of specific food supplements and raw milk components, the correction of physicochemical values, the variation of temperature regimes, the use of unconventional equipment for desiccation and condensation. Integrated methods of heat stability increase do not require core changes in the current technological requirements of dry milk production and can be integrated into the existing production conditions, thus they arose a lot interest and have prospects. This overview allows to broaden knowledge and to find new methods to form technological traits of not only dry milk, but canned milk as well. |
| Author | Illarionova, E. E. Bigaeva, A. V. Radaeva, I. A. Turovskaya, S. N. Kruchinin, A. G. |
| Author_xml | – sequence: 1 givenname: I. A. orcidid: 0000-0002-1920-0577 surname: Radaeva fullname: Radaeva, I. A. organization: All-Russian Dairy Research Institute – sequence: 2 givenname: A. G. orcidid: 0000-0002-3227-8133 surname: Kruchinin fullname: Kruchinin, A. G. organization: All-Russian Dairy Research Institute – sequence: 3 givenname: S. N. orcidid: 0000-0002-5875-9875 surname: Turovskaya fullname: Turovskaya, S. N. organization: All-Russian Dairy Research Institute – sequence: 4 givenname: E. E. orcidid: 0000-0002-9399-0984 surname: Illarionova fullname: Illarionova, E. E. organization: All-Russian Dairy Research Institute – sequence: 5 givenname: A. V. orcidid: 0000-0001-8400-2465 surname: Bigaeva fullname: Bigaeva, A. V. organization: All-Russian Dairy Research Institute |
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| Cites_doi | 10.31515/1019-8946-2019-4-26-28 10.32014/2019.2518-170X.102 10.1016/j.idairyj.2017.05.003 10.3168/jds.S0022-0302(04)73266-X 10.3168/jds.2010-3128 10.1016/j.idairyj.2014.03.005 10.1134/S1019331619020059 10.1016/j.idairyj.2016.06.010 10.3168/jds.2011-4697 10.1016/j.jfoodeng.2018.11.003 10.1016/j.idairyj.2008.12.006 10.1051/dst:2007048 10.21323/2618-9771-2018-1-2-29-54 |
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| Snippet | Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it... |
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| SubjectTerms | dry milk heat stability quality improvement raw milk technological traits повышение качества сухое молоко сырое молоко термоустойчивость технологические свойства |
| Title | Forming technological traits of dry milk |
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