Victoriya Gnitsevych, Tatiana Yudina, Liudmyla Deinychenko, Radion Nykyforov, Iryna Nazarenko


The aim of this article is to investigate changes in the structure, color and microbiological parameters of milk-protein concentrates (MPC) made of buttermilk with the use of cranberry or viburnum purees in the process of storage. Necessary results were obtained after analyzing phase transitions, changes in color-parametric and microbiological characteristics of the studied products.

Low-temperature phase transitions and their influence on the structure of MPC were investigated using the method of differential scanning calorimetry. This method was used to obtain information on the change in the temperature function, depending on the change in heat absorption typical for melting, crystallization, or glass transition of components of MPC. The obtained dependences indicated an increase of heat absorption leaps of concentrates in relation to control, which indicates an increase in the amount of bound moisture and, accordingly, a decrease in significant changes in the structure of concentrates in the process of storage. In addition, it was found that rational was the rapid freezing of MPC at a temperature of –20...–30 ° C.

The CIE XYZ and CIELab methods were used to evaluate the change in the color-parametric characteristics of MPC. According to the data obtained, red or yellow spectral tone dominates for the samples, but with an increase in the storage time, one can see a significant shift in the color of both concentrates towards the yellow color. It is also established that with increasing of storage time there is a gradual darkening of MPC. It was defined, that rational was the shelf life of up to 30 days from the time of studied products making.

It was also determined that with the use of deep freezing of the MPC, the storage time has no significant effect on the development of the microflora.


preservation of quality; milk-protein concentrates; differential scanning calorimetry; color-parametric characteristics; microflora; storage

Full Text:



Tilly, J. (2017). Opportunities to Improve Nutrition for Older Adults and Reduce Risk of Poor Health Outcomes. Administration for Community Living or the U.S. Department of Health and Human Services. Available at:

Gnitsevich, V. A., Yudina, T. I. (2016). Analiz i perspektyvy vykorystannya bilkovo-vuhlevodnoyi molochnoyi syrovyny v Ukrayini [Analysis and prospects of using of protein-carbohydrate dairy raw materials in Ukraine]. Materials of the International Scientific-Practical Conference «Globalization Challenges for the Development of National Economies», 1190.

Gnitsevich, V. A., Deinychenko, L. G. (2016). Innovaciyi u vyrobnycztvi molochno-bilkovyh koprecypitativ [Innovations in the production of milk-protein co-precipitates]. Abstracts of International Science-Practice Conference «Tourist, Hotel And Restaurant Business: Innovations and Trends», 362.

Khramtsov, A. G. (2003). Ekspertiza vtorichnogo molochnogo syr'ya i poluchayemykh iz nego produktov [Expertise of secondary dairy raw materials and products derived from it]. St. Petersburg: GIORD, 120.

Gnitsevich, V. A., Yudina, T. I., Deinychenko, L. G. (2016). Tekhnolohiya ta biolohichna tsinnistʹ molochno-bilkovykh kopretsypitativ [Technology and biological value of milk-protein co-precipitates]. Tovaryi i ryinki, 2, 148–158.

Affertsholt,, T., Fenger, M. (2014). The Global Market for Whey and Lactose Ingredients 2014–2017. 3A Business Consulting, 146.

Khmarskaya, N. (2015). Novosti rynka ingrediyentov [News of ingredients market]. Produkty & ingrediyenty, 9 (128), 11.

Telis, V. R. N., Sobral, P. J. A. (2002). Glass transitions for freeze-dried and air-dried tomato. Food Research International, 35 (5), 435–443. doi: 10.1016/s0963-9969(01)00138-7

Telis, V. R. N., Sobral, P. J. do A., Telis-Romero, J. (2006). Sorption Isotherm, Glass Transitions and State Diagram for Freeze-dried Plum Skin and Pulp. Food Science and Technology International, 12 (3), 181–187. doi: 10.1177/1082013206065953

Bai, Y., Rahman, M. S., Perera, C. O., Smith, B., Melton, L. D. (2001). State diagram of apple slices: glass transition and freezing curves. Food Research International, 34 (2–3), 89–95. doi: 10.1016/s0963-9969(00)00128-9

Novoselskaya, O. (2014). Konspekt lektsii po distsipline «Teoriya tsveta i tsvetovosproizvedeniya» dlya studentov spetsial'nosti 1-47 02 01 Tekhnologiya poligraficheskikh proizvodstv [Lecture notes on discipline «Theory of color and color reproductions» for students of specialty 1-47 02 01 Technology of polygraphic productions]. Available at:

State Standard 8446:2015. (2015). Food products. Methods of determining the number of mesophilic aerobic and facultative anaerobic microorganisms. Kyiv: SS NUBNM of Ukraine «RPI of standardization and technologies of eco-safety and organic products», 16. (In Ukrainian).

State Standard ISO 4832:2015. (2015). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coliforms – Colony-count technique, 6. (In Ukrainian).

State Standard EN ISO 6579-1:2014. (2014). Microbiology of the food chain – Horizontal method for the detection, enumeration and serotyping of Salmonella – Part 1: Detection of Salmonella spp, 50. (In Ukrainian).

State Standard ISO 6888-1:2003. (2003). Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) – Part 1: Technique using Baird-Parker agar medium, 14. (In Ukrainian).

State Standard IDF 122С:2003. (2003). Milk and dairy products. Preparation of samples and dilutions for microbiological research, 12. (In Ukrainian).



  • There are currently no refbacks.

Copyright (c) 2018 Victoriya Gnitsevych, Tatiana Yudina, Liudmyla Deinychenko, Radion Nykyforov, Iryna Nazarenko

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)