New possibilities for improving the quality of milk-containing products using an emulsifier-crystallizer

Currently, the food industry is showing a tendency of expanding the range of milk-containing products in compliance with the quality and safety requirements. One of the areas of these products’ improvement is the use of emulsifiers. They play a key role in manufacturing milk-containing products and stabilizing the mixture of the water and fat phases. In manufacturing products with milk fat substitutes, they prevent separation of the original standardized mixture for the product manufacture, forming a stable emulsion. In products manufactured according to the cottage cheese and sour cream technology, emulsifiers are to provide a smooth texture of the finished product and improved sensory properties as well as to prevent whey separation and undesirable changes in texture or appearance, ensuring high quality of the finished product. The results of the presented studies have proven the positive effect of an emulsifier-crystallizer with a melting point of ~ 61°C and an iodine number of ~ 3 g iodine/100 g on the quality indicators of products manufactured according to sour cream and cottage cheese technology using a milk fat substitute and vegetable oil.