Technology of the high protein yogurt
Today natural milk products, including yogurts, without food supplements application extending their shelf life are highly appreciated by consumers. At the same time the market gives preferences to the products with high quality characteristics that can maintain their properties in all the stages of circulation. Present article is devoted to the study of the possibility to receive yogurts that meet both the requirements to the functional food products prepared with only natural raw materials and requirements to storage life duration. Logical-analytical and chemical-analytical methods were used during the work that correspond to the requirements of the State Standard (GOST) R 55577-2013 «The specialized and functional products. Information about distinctive features and efficiency», the State Standard (GOST) R ISO 229352-2011 «Milk and milk products. Organoleptic analysis», the State Standard (GOST) ISO 10399-2016 «Organoleptic analysis. Methodology. Test duo-trio». The study is a continuation of the investigations in the field of the method (principle, effect) of quasicapsulation put forward by the authors in 2014. Following for materials were applied: skim milk, soy flour half-skimmed, rice flour, dry cream substitute, whole milk powder substitute, skim milk powder, curds whey powder. Results of the study of the yogurt with rice flour and curds whey powder samples showed that the product can be considered as a functional food product with high protein content. Repeatability of the trials was not less than three times. The error in the data of conditional viscosity was not more than 10 %. For organoleptic analysis an average assessment was used (n = 12-20). It is advisable to continue the work with the aim to study optimization of the whey protein powder level as a functional component, regimes of cooling, guaranteed shelf life from the view of the quasicapsulation efficiency, proper package finding.