Investigation of the stability of dairy systems, rehydrated using cavitation disintegration
https://doi.org/10.37493/2307-910X.2023.2.10
Abstract
One of the main requirements for a rehydrated dairy system is stability throughout the entire shelf life. In samples of dairy systems «skimmed milk powder – demineralized whey powder» rehydrated using cavitation disintegration, the values of the zeta potential of dispersed phase particles, as well as the average hydrodynamic radius of casein micelles were studied in order to study the effect of ultrasound treatment modes, as well as the percentage of replacement of skimmed milk powder with dry demineralized whey in solution and their influence on the stability of the resulting system.
About the Authors
D. A. Salmanova
North-Caucasus Federal University
Russian Federation
Russian Federation
Salmanova Dinara Alexandrovna, engineer of the Research Laboratory of Food and Industrial Biotechnology,
Pyshkin str. 1, 355029, Stavropol
A. A. Bratsikhin
Udmurt State Agricultural University
Russian Federation
Russian Federation
Bratsikhin Andrey Alexandrovich - Doctor in Technical Science, associate professor, rector,
Studentskaya str. 11, 426069, Izhevsk
I. A. Evdokimov
North-Caucasus Federal University
Russian Federation
Russian Federation
Evdokimov Ivan Alekseevich - Doctor in Technical Science, Professor, Head of the Department of milk and dairy products technology, Institute of Living Systems,
Pyshkin str. 1, 355029, Stavropol
A. A. Blinova
North-Caucasus Federal University
Russian Federation
Russian Federation
Blinova Anastasiya Alexandrovn - PhD, associate professor of the Department of Physics and Technology of Nanostructures and Materials, Faculty of Physics and Technology,
Pyshkin str. 1, 355029 Stavropol
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Review
For citations:
Salmanova D.A., Bratsikhin A.A., Evdokimov I.A., Blinova A.A. Investigation of the stability of dairy systems, rehydrated using cavitation disintegration. Modern Science and Innovations. 2023;(2):102-113. (In Russ.) https://doi.org/10.37493/2307-910X.2023.2.10
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