Abstract:

The content of free calcium in order to implement the chemical potentials of ionotropic gelling agent and Ca2+ ions, which are the part of the milk-protein complex in the system of the liquid phase of cottage cheese, is investigated. Water-holding capacity (WHC) of food systems based on cottage cheese and calcium alginate gel is investigated to determine the concentration of a rational ionotropic polysaccharide solution. Calcium alginate gel is formed between anions of sodium alginate uronic acids and calcium ions contained in the liquid fraction of cottage cheese. Conservation modes of the food systems based on cottage cheese and uronic complexes are determined. It is proved that the use of sodium alginate ionotropic polysaccharide in cottage cheese-based semi-finished products will create a completely new product. This product will be based on the principle of controlled ionotropic gelation, which is an innovative technological solution to the problem of water holding in CCPC system. It is important to extend the shelf life and regeneration of technological functions after conservation while maintaining the high quality performance of cottage cheese and culinary products based on it. And there are no changes in the physical state, structure, organoleptic properties and nutritional value. Author Biographies Yevgen Pyvovarov, Kharkiv State University of Food Technology and Trade, Klochkivska str., 333, Kharkiv, 61051 Doctor of Technical Science, Professor Department of Food Technology

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