Influence of the whey protein polymerization process on the quality of dairy products

Analysis of the impact of heat treatment on the technological properties of polymerized whey proteins and the possibility of their use in creating the quality of dairy products. The research involves obtaining polymerized whey proteins as a result of single and double heating of the whey protein concentrate solution. Production of a model buttermilk cheese as a result of coagulation of a mixture of buttermilk with whey protein concentrate after the polymerization process, powdered whey protein concentrate and buttermilk without their addition. Analysis of the effects of heat treatment duration on the electrical properties of polymerized whey protein: zeta potential and conductivity, color and texture. Analysis of physicochemical and rheological properties of cheese produced by coagulation of a mixture of buttermilk and polymerized whey proteins. Evaluation of the effect of the addition of polymerized whey proteins on changes in gloss and color of buttermilk cheese. Evaluation of the impact of the addition of polymerized whey proteins on changes in water activity. Determining the behavior of water in buttermilk cheese with polymerized whey protein using differential scanning calorimetry and nuclear magnetic resonance analysis.