Optimization of the modes of homogenization of cream intended for the production of diet sour cream

The article presents the results of the optimization of the homogenization regimes of cream mixtures enriched with whey proteins and intended for the production of sour cream with a fat content of 10%.It was established that it is possible to achieve optimal values of the effective viscosity of sour cream not lower than 80 Pas with a straight course of the rotary measurement and a shear speed gradient of 0.1 s in the presence of 1% whey protein concentrate and 30% hydrolyzed whey concentrate in fairly wide ranges values of pressure (5-25 MPa) and temperature (40-80 ) due to the high structuring ability of whey proteins.For the control sample, the optimal homogenization modes are significantly narrowed down to pressure values of 10-15 MPa and temperature of 60-80 .In the case of adding 0.5% -glucan to protein-containing cream, an abnormal decrease in the viscosity of sour cream was found, in contrast to the synergistic structuring effect in the case of adding 0.5% guar gum to protein-containing cream.Modes of homogenization of cream with -glucan are narrowed to 10-15 MPa at a temperature of 60-70 , but for cream with guar gum, they are more energy-saving and can be implemented at a pressure of 5-25 MPa and a temperature of 40-80 .All samples of sour cream obtained under the optimal modes of homogenization of creamy mixtures are characterized by organoleptic indicators and syneretic ability of a high level of quality, which confirms the practical significance of optimized modes of homogenization of creamy mixtures.