Özet:

The possibility of regulation of defatted cow milk salt composition (fat content– 0,05 %) with the use of sodium alginate as a natural ion-exchanger was studied. Realization of the properties of sodium alginate as to the bounding of calcium ions allows receive the systems on the base of cow milk, stable in time and at the thermal processing.  The studies established the influence of technological factors on the sorption of ionized calcium by the solution of complex-creator by sodium alginate. It was established, that the important factors that influence the process are the active acidity and conditions of the process, namely, the phased addition of sorbent that favors the equal speed of process and, as the result, the equal speed of sorption during the whole process. At the same time the study of influence of sorption area and temperature demonstrates that these factors are not determining ones in this process. It was established, that rationalization of parameters of ionized calcium sorption results in the raise of thermal stability of defatted cow milk and the systems on its base. Materials, given in the work, are the base for elaboration and introduction of technology of dessert production (ice-cream, creams, puddings, cocktails and so on), in which composition the colloid stability is provided at the joint use of milk and fruit-berry raw material that can be used in food industry. 

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