Studying of rheological characteristics of fermented curds enriched by the hydrolysis of whey proteins

Structural-and-mechanical and rheological curds characteristics obtained during fermentation of buttermilk and skimmed milk are studied to develop fermented milk product. Studies were performed by the rotational viscosity measurement method with the help of Rheo-test unit. Dependences of efficient curds viscosity on the shift speed are built as well as dependence of structure reconstruction, efficient viscosity and coefficient of mechanical curds stability on applied hydrolysate dose is determined. It is determined that at HWP application in the amount of 1-3% it gives no negative influence. The results of rheological characteristics are greatly influenced by milk basis.