CS237476B1 - Dairy products fortified phospholipids - Google Patents

Abstract

The products according to the invention contain dried buttermilk in an amount of 5 to 20% by weight, with frozen creams containing 5 to 20% by weight, curd desserts 6 to 12% by weight and mixtures for the production of processed cheese 10 to 20% by weight of dried buttermilk.

Description

The invention relates to dairy products fortified with phospholipids.

The physiological importance of phospholipids in membrane transport between organism cells, in fat and cholesterol metabolism in relation to arteriosclerosis is known. It is therefore desirable for phospholipids to be present in sufficient quantities in foods of daily consumption. The way to do this is by fortifying dairy products with phospholipids. As a rich and cheap source of phospholipids, buttermilk can advantageously be used, in which the phospholipids of the fat bead membranes largely pass into the butter churning. Phospholipids, in particular phosphatidylcholine, phosphatidylethanolamine and sphingomyelin, account for 25 to 30% of all buttermilk fat.

For these reasons, it is necessary to use buttermilk better than ever. In our country, a smaller part of the production is processed into whipped buttermilk and as an ingredient in bakery products, the remaining part is fed. It is also used abroad for other purposes, eg in the USA it is produced with various additives and in various treatments: citric acid, salt, stabilizers, flavorings, sweeteners and colorants, with the addition of milk fat (White Ch. H .: Am. Dairy Rew.

1979). Experiments with the production of buttermilk curds have been studied, for example, by Kirjukštene and Raudonene (Mol. Sophistication 45, 40, 1979).

Dairy products fortified with phospholipids, for example frozen cream creams, cottage cheese desserts and processed cheeses according to the invention, contain dried buttermilk in an amount of 5 to 20% by weight, whereas frozen cream creams contain 5 to 20% by weight, cottage cheese desserts 6 to 12% by weight. and mixtures for the production of processed cheese 10 to 20 wt. buttermilk powder.

The dried buttermilk according to the invention can be applied to various dairy products, in particular flavored desserts, processed cheeses and frozen cream creams. In this way, the products are significantly enriched with phospholipids because the dried buttermilk is 7.5 wt. fat contains 312 mg phospholipids per g fat.

Implementation of a process for the production of phospholipid-fortified dairy products does not require new technological equipment or modifications to existing equipment.

In the above products, the nutritional value is increased in this way, the organoleptic and storage properties of the products remain unchanged. In addition, the consistency and water binding of frozen cream creams will be improved.

The invention is illustrated by the following examples.

Example 1

Cheesecake with dried buttermilk

500 liters of buttermilk from continuous sweet cream butter production were concentrated on a three-stage evaporator with a final stage of 45% dry matter, at the following stages of the evaporator: 76 ° C, 54 ° C and 42 ° C. The concentrated buttermilk was spray dried at an inlet temperature of the drying medium of 186 ° C and an outlet temperature of 91 ° C and under a vacuum of 117.7 Pa. 550 kg of dried buttermilk was obtained.

Dried buttermilk was replaced by 20% curd in a cottage cheese dessert. Control production was made according to ČSN 57 1124. The values of chemical and physico-chemical properties found in experimental production showed small deviations from control production and corresponded to the standard. Sensory evaluation revealed that the addition did not adversely affect the organoleptic properties. The samples with the addition of dried buttermilk had a slightly stiffer consistency. During storage (10 days, 5 ° C) no significant changes in organoleptic properties were observed, all samples had a slightly softer consistency, but samples with buttermilk added showed a slightly sweeter taste.

Example 2

Processed cheese with added buttermilk

The water and dried buttermilk obtained by the procedure of Example 1 were replaced with 20% of a mixture for producing low-energy spreadable cheese and a mixture for producing processed cheese with quarry. Inspection products were manufactured according to ON 57 1302 and 57 1303.

When monitoring chemical and physico-chemical properties after production and after storage (28 days, 5 and 20 ° C), no significant differences were found between experimental and control products. In the sensory evaluation, the processed cheeses were free from defects, the processed cheese with refraction showed a finer sweetish taste after production and storage. Both control and experimental samples of processed spread cheese showed a more pronounced to slightly hot taste after 28 days of storage at 20 ° C.

Example 3

Frozen cream cream with replacement of skimmed milk powder with dried buttermilk

The dried buttermilk obtained in Example 1 was replaced with 100% skimmed milk powder in a mixture for the production of frozen cream with 12% fat.

In comparison with the control production produced according to ČSN 57 1580, no effect on the change of fat and dry matter content and color was found. Dried buttermilk samples had a smoother consistency, with better water binding in these samples. During the 6 months warranty period, no negative changes to the dried buttermilk samples were detected.

Claims (1)

object of the invention Fortified phospholipid dairy products, such as frozen cream creams, cottage cheese desserts and processed cheeses, characterized in that they contain dried buttermilk in an amount of 5 to 20% by weight, whereas frozen cream creams contain 5 to 20% by weight, cottage cheese desserts 6 to 12% wt. and mixtures for the production of processed cheese 10 to 20 wt. buttermilk powder.