Processing Quality of Milk-Protein Concentrates Obtained by Ultrafiltration

The article deals with the study of processing quality of milk-protein concentrates obtained by ultrafiltration. Creaming ability of milk-protein concentrates obtained by ultrafiltration is inevitably associated with the presence of rehydrated proteins in its composition. With increasing temperature, the ability of proteins to absorb on the plasma-gas interface is reduced, as evidenced by a decrease in the creaming ability. This factor also leads to an increase in the difference of creaming activity of milk protein concentrates obtained by ultrafiltration technique or with the use of various starter cultures. It is shown that with decreasing temperature the consistency index increases, however, even at the temperature close to that of cryoscopic point of milk, it was impossible to achieve in the experiments absolute stability of the suspension system of milk-protein concentrates obtained by ultrafiltration. Despite the relatively higher values of creaming ability of milk protein concentrates, obtained from lactic acid clot fermented by complex starter of mesophilic and thermophilic streptococci, produced froths are characterized by the higher values of consistency index. This implies that not only the interface area but also the composition of concentrates as well as their processing quality determine the kinetic behavior of the froths in time.