Узагальнено результати досліджень щодо впливу вмісту кальцію у молоці знежиреному на його органолептичні, фізико-хімічні та технологічні властивості. Розглянуто можливість регулювання вмісту кальцію у молоці шляхом використання альгінату натрію. Визначено вплив процесу декальцифікації молока на якісні показники сиру кисломолочного, його мікроструктуру та дисперсність білкових часточок Ключові слова: молоко знежирене, регульований вміст кальцію, декальцифікація, альгінат натрію, сир кисломолочний, казеїнові міцели, мікроструктура, дисперсність Обобщены результаты исследований, связанные с влиянием содержания кальция в обезжиренном молоке на его органолептические, физико-химические и технологические свойства. Рассмотрена возможность регулирования содержания кальция в молоке путем использования альгината натрия. Определено влияние процесса декальцификации молока на качественные показатели творога, его микроструктуру и дисперсность белковых частиц Ключевые слова: молоко обезжиренное, регулируемое содержание кальция, декальцификация, альгинат натрия, творог, казеиновые мицеллы, микроструктура, дисперсность

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other factors, the important role in milk clotting belongs to calcium, which role is in binding of free OH-groups of phosphoric acid of casein micelles. As a result of the aforesaid, their negative charge and colloid stability decrease with further hydrophilicity decrease with further aggregation of casein molecules. It was established, that the excessive content of calcium in milk is negative that is manifested in formation of the dry and brittle consistence of sour milk cheese. There was offered the way of calcium content regulation in milk by its decalcification using the natural sorbent of sodium alginate. Regulation of the milk salt system, especially, the calcium content as an initial raw material for producing sour milk cheese by the change of the content and condition of calcium allowed to correct parameters of the process of sour milk cheese making and its functional-technological properties, especially, moisture-keeping ability, form stability and other. It was established, that the decrease of the calcium content in milk provides getting sour milk cheese with the soft, easily smearing consistence, without whey separation. The obtained data on the characteristic of organoleptic indicators fully correlate with studies of the microstructure and dispersity of sour milk cheese. It was determined, that milk decalcification results in raising dispersity of sour milk cheese at the synchronous increase of the percent content of protein particles with minimal size characteristics in the system. It was elucidated, that the microstructure of studied samples consists of protein grains of the same form, evenly distributed by the whole volume. Based on the obtained experimental data, there were corrected parameters of the technological process of sour milk cheese production. There were elaborated ways of formation of the culinary products assortment on the base of sour milk cheese, produced of decalcified milk.

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is prospective to use cheese-milk mixtures, based on decalcified milk raw materials at the expanse of the increased content of soluble protein. It was proved, that the use of decalcified milk raw materials results in raising the emulsifying power of systems and also in increasing indices of aggregative and kinetic stability. There was determined the aim of the study that is in elaborating a model of the technological system of semi-products with the emulsion paste structure. There was substantiated the expedience of using methods of system analysis at modeling the technological system of semi-products with the emulsion paste structure. There was designed the model of new products using the hierarchy of subsystems by levels. The aim of functioning of each separate subsystem was determined. Connections between separate elements of the system were assessed, internal and intersystem flows between them were analyzed. The influence of separate subsystems on formation of qualitative parameters of a final product was established. There were elaborated the way of forming the assortment of culinary and confectionary products based on semi-products with the emulsion paste structure. It was demonstrated, that depending on a fat content, new semi-products may be used in technologies of cold dishes and snacks, dessert products, hot dishes of sour milk cheese, confectionary products (especially, baked and dressing semi-products) and sauce group of products. Technological advantages of using developed semi-products were presented.