QUALITY EVALUATION OF MILK MULTICOMPONENT MIXTURES ON THE PRINCIPLES OF QUALIMETRY
DOI:
https://doi.org/10.31073/foodresources2020-15-15Keywords:
dry milk multicomponent mixes, whey protein concentrate, qualimetry, hierarchical structure of properties, weighting factors, complex quality indicatorAbstract
Today, increasingly popular are dry dairy products of high nutritional and biological value for special purposes. The use of qualimetric forecasting allows to predict the set qualities of new products and ensure maximum compliance with the requirements and expectations of consumers. The qualimetric method of food quality assessment makes it possible to formalize and evaluate almost any product properties with a given degree of accuracy, as well as to present a generalized quality indicator in an integrated and expanded form. The authors have developed an algorithm for evaluating a complex quality indicator of dry milk multicomponent mixtures, which is based on the application of qualimetry methods. The subject of the study were dry milk multicomponent mixtures obtained by spray drying, with the addition of dry whey protein concentrate (CSB) with a mass fraction of protein of 80% in an amount of from 1.0% to 6.0%. The control was a dry mixture with a milk-carbohydrate base without protein concentrate. Research methods. The proposed qualimetric model considers the quality of the product as a hierarchical set of properties, represented by three levels. The model includes the following indicators of the first level: indicators of purpose, specific indicators, indicators of stability. Results. It is shown that the complex quality indicators of experimental samples of milk powder with CSB exceed the similar indicator of the control sample by an average of 16%. It was found that the highest complex quality indicator has a sample with a dose of CSB 4%, where its indicator is 26% higher than the control sample. Based on the obtained results, it can be concluded that the formulations of test samples with a dose of CSB of 2% and 4% can be used in the development of technology of dry fermented milk product. The identified comprehensive quality indicators confirm the feasibility of producing a special purpose product, increased nutritional and biological value, long shelf life.
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