Justification of the use of blended oil in the technology of dairy-vegetable lactose-free product

Abstract

The article substantiates the use of blended oil in the technology of a product dairy-vegetable lactose-free. Blended oil (sunflower with linseed), milk protein – sodium caseinate, lactose-free skimmed cow's milk powder, emulsifier – a mixture of polyglycerol esters and higher fatty acids, and Vanilla flavoring were used for the research. Organoleptic quality indicators were evaluated by an expert tasting committee. Microbiological, physical and chemical indicators of quality, fatty acid composition were determined by generally accepted methods according to regulatory documents. Samples (No 1, No. 2, and No 3) of a dairy-vegetable lactose-free product containing 10 % blended oil, 3.0 % sodium caseinate, 0.15% mixture of polyglycerol ether and higher fatty acids, and Vanilla flavoring were studied 0.5%. The content of skimmed lactose-free cow's milk powder in samples No 1, No 2, and No 3 varied in quantity of 3.0 %, 5.0 %, and 7.0 %, respectively. Coffee creamer with a mass fraction of fat 10 % served as a control. The study of organoleptic quality indicators of lactose-free dairy product samples showed that research samples No 1 and No 2 were characterized by pleasant taste properties and were a liquid with a homogeneous consistency with white and creamy shades. Test sample No 3 was characterized by a more saturated protein taste due to the use of a larger mass fraction of dry lactose-free cow's milk in the recipe composition (7.0%). It was established that test sample No 2 has an increased mass fraction of protein by 2.3% and a reduced titrated acidity by 1 °T in comparison with the control; microbiological indicators are within the limits of norms for drinking cream. It was established that in test sample No 2 the content of omega-3 and omega-6 polyunsaturated fatty acids is higher compared to the control and amounts to 0.87 % and 5.53%, respectively, and the ratio of these acids is within 1:6, which meets the recommendations of the World Health Organization.