ЭлБиб

Молочнохозяйственный вестник, №4 (12), IV кв. 2013

127

батываемых продуктов, что может быть использовано при разработке рецептур и

управлении качеством новых продуктов.

Summary.

The aim of the research is to identify patterns and mechanism of the

serum proteins influence on the solubility of lactose. The objects of study were three-

component model - saturated solutions of lactose, and the subject of research - the

solubility of lactose and viscosity of these solutions. Experiments have been performed at

temperatures of t=20 ºC and t=35 ºC, as these temperatures correspond to technological

mode of industrial crystallization of lactose in condensed milk with sugar. As a source

of whey proteins the dry demineralized whey has been used. It was found out that the

solubility of lactose increases with the temperature and the content of whey protein in

solution and a parabolic relationship is subjected to a range of concentrations studied.

Whey proteins do not affect the solubility of lactose under their concentration in the

solution by 0.1 kg/kg of water. At higher concentrations they increase its solubility and,

therefore, will also affect the crystallization processes that should be considered in the

development of canned condensed milk with sugar. The mechanism for increasing the

lactose solubility in the presence of serum proteins by increasing their concentration is

due to the fact that the aggregation with the formation of protein globules with total

hydration shell occurs. As a result, part of the hydration water becomes loose, and this

water dissolves lactose. The appearance of such associates from protein molecules

causes the formation of a solid structure, as proved by an increase in the solutions

viscosity. Thus, whey proteins alter the structure of the saturated lactose solution, and

hence the consistency of the products produced, which can be used in the receipts

development and management of new products quality.

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