Effect Component Composition on Thermophysical Properties of Protein Products

Abstract

Food additives and substitutes make it possible to model the sensory profile of foods and regulate their nutritional value. As a result, the range of food products grows while their cost goes down. Dairy protein and fat are inherent components of cheese production, which makes them vulnerable to counterfeiting. New food additives must be provided with various objective control methods to determine their actual composition. A thermophysical analysis of protein-fat dairy products, e.g., cheese, determines whether the actual component composition corresponds with the label. The method of two temperature-time intervals is a complex and express analysis that defines the thermophysical properties of cheese. It takes 30 min and processes the data automatically with an error of ≤ 1 %.