Development of enriced butter

At present the issues related to the prevention of diseases of the 20th century that arise with the development of human society and include external (infection, climate change, ecology) and internal (stressful situations, weakening of immunity, metabolic problems) reasons caused by the modern lifestyle are the topical issues of the world community. A characteristic feature of a modern person’s life is a constant lack of free time, inadequate sleep, a sedentary lifestyle and, most importantly, an unbalanced diet. Taking into account regular stress factors, there is an increased physiological need of the human body for micro- and macronutrients that come with food. The lack of these elements, along with increasing mental and physical stress, leads to poor health and occurrence of diseases. Butter is traditional food in an average person’s diet. Butter is a highly nutritious food product where milk fat is concentrated. Milk fat contains many valuable ingredients such as water, phospholipids, lactose and complete proteins. The development of butter enriched with vegetable fillers is a topical research area. Lemon balm (Melissa officinalis L.) has great prospects as a plant component. The aim of the research is to develop fortified butter. To achieve this goal, the following tasks have been formulated: to assess the effect of Melissa officinalis L. herbal additive on the organoleptic characteristics of the enriched butter; to conduct an experimental assessment of the quality characteristics of experimental samples of butter with Melissa officinalis L. as a fortified product; to determine changes in the quality characteristics of Melissa officinalis L. enriched butter during storage; to develop a recipe for enriched butter with Melissa officinalis L. herbal additive.

Effects of High-Temperature Milk Processing

In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for production of sterile concentrated milk and powders, manufacture of co-precipitate and dolce de leche, involve heat treatments in this temperature range. Pasteurization is not included in this entry as it is generally performed at 72–75 °C.

Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk

Concentrated milk systems can be unstable during heat treatment. In this work, we studied the structural changes in the proteins in skim milk (9, 17 and 25 % solids) as a result of pH adjustment to pH 7.5 and heating at 75, 85, 95 100, 110 and 121 °C by Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. The pH adjustment to 7.5 resulted in some dissociation of caseins to serum, predominately in the 9 % total solids samples. Furthermore, pH adjustment resulted in an increase in random structures at all concentration levels, due to protein unfolding. Heat treatment affected greatly the protein composition in the serum phase and induced structural modifications. All milk samples when heated to 110 °C exhibited loss of serum β-LG, α-LA and caseins (mainly κ-casein) as a result of heat induced aggregation. The intensity of aggregation increased with concentration factor. The trend appeared similar at 121 °C but with larger aggregates. As a concentration factor increased, covalent bonds among newly formed structures appeared to prevail.