THE INVESTIGATION OF THE POTENTIONAL COMPLEX FROM PLANTAGO MAJOR TO COAGULATE MILK PROTEINS

Abstract

The possibility of coagulating milk proteins by wild plants was confirmed. The prospects of this direction in the technology of milk – protein concentrates obtaining was provided. The potential ability of Plantago major leaves to coagulate milk proteins is considered in the article. The mass fraction of dry matters in the juice was within (4.5±0.23). It was found, that the addition of plant coagulant in the amount of 7...9 % from the general amount of milk allows obtaining a clot with such indicators: active acidity – 6.3…6.4 units, moisture mass fraction – 66.00…69.00 %, water – retaining capacity – 60.61...64.26 %. Organoleptic indicators of samples are suitable for consumption. The yield of the protein clot was 184.0...232.7 g from 1000 ml of normalized milk mixture. The state of moisture in herbal – protein clots was established by the method of infrared spectroscopy. The intensive zone of С=О – groups valence oscillations in the area of 1638 cm-1 was observed. This fact indicates the presence of tightly applied moisture. Microstructural study of clot samples, which were obtained by the use of Plantago major juice showed more developed spatial configuration of gel frame as compared with the control sample. High structural and mechanical characteristics and therefore water-retaining capacity of the clot were studied. The obtained results are the base for snack cheese products, semi-finished and processed cheeses technology decisions.

Keywords

• Plantago major leaves’ juice
• coagulation of milk proteins
• protein –herbal clot
• clot’s quality indicators