Technology, energy, agriculture transport AIC

Gunko Iryna – PhD, Associate Professor, Vice-President of the Training, Research and Production

Complex "All-Ukrainian Scientific-Training Consortium" (3 Solnechnaya St, Vinnytsia, 21008, Ukraine, email:

irynagunko@vsau.vin.ua).

Orlyuk Yuriy – PhD, Head of the Department of Dairy Products of the Institute of Food Resources of the

National Academy of Sciences of Ukraine (4a E. Sverstiuka St., Kyiv, 02660, Ukraine, e-mail:

orlyuk@ipr.net.ua).

Zozulyak Oksana – Assistant, of the Department of “Food Technologies and Microbiology” of the

Vinnytsia National Agrarian University (3, Solnyschaya Str., Vinnytsia, 21008, Ukraine, e-mail:

zozuliakoksana@vsau.vin.ua).

INFLUENCE OF HIGH-TEMPERATURE OF MILK ON PROCESS OF THERMOACID

COAGULATION PROTEINS

The basis of the assortment of cheeses produced for a long period of time were hard whey cheeses,

the production of which is mainly used casein, and water soluble proteins remain in whey. It should be

noted that serum proteins on the content of scarce essential amino acids (lysine, tryptophan, methionine,

threonine) and cysteine are the most biologically valuable part of milk proteins, therefore their use for

food purposes is of great practical importance. In cheese, whey proteins are recommended for use in the

production of Koprinsky, Lithuanian, Stavropol, Ossetian and Warensky cheeses. However, in all these

technologies, whey proteins are introduced into a normalized mixture after their excretion from the serum

by additional denaturation. In this connection, attention should be paid to the study of the thermoacidic

method of milking, based on the coagulation of almost all milk proteins. In the article effects of UHT

treatment of milk on the speed of the course of the reactions, which cause the destruction of the

microorganism cells, which cause irreversible chemical and physical changes of the natural properties of

the milk, have been suggested. There was got the graphical dependance, which reflects the regularity of

the proess of the destruction of the microorganism cells and changes of the chemical and physical

properties of the milk.

Key words: All-Ukrainian Scientific-Training Consortium, milk protein coagulation, acid method,

thermo-acid method, production technology.

F. 4. Pic. 1. Ref. 12.

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