Development of Technology for the Production of a Milk Protein Product

Scientific Proceedings of  Vanadzor State University Natural and Exact Sciences (ISSN 2738-2923)        

2023 vol 1

Development of Technology for the Production of a Milk Protein Product

Eduard Balayan

Andrey Araqsyants


Key words: milk, ricotta, syneresis, globulin, albumin, thermophilic bacteria


  The aim of our research is to obtain a milk protein product similar to ricotta cheese. In its appearance and production technology, ricotta is somewhere between cheese and cottage cheese. But in terms of texture, softness and versatility, this is a unique product. 

Our idea is to get a superfood from yogurt and ricotta. The new product, due to a special technology, will not contain lactose and will be useful for people with lactose intolerance, as well as children and athletes. The developed technology of the above product will undoubtedly interest local producers and open a new direction for dairy production in Armenia. The production of soft, especially fresh and early ripening cheeses can be widely implemented at existing farm and urban dairy enterprises without significant capital investments, which will increase the volume of cheeses and improve the efficiency of their production.

 The experimental ricotta was made from reconstituted milk. fat content: 3.2%, dry fat-free substances: 8.2%, density: 1027 kg/m3, titratable acidity: not higher than 21oT. Reconstituted milk was kept for 9-12 hours at 6…8°C for hydration.

Based on the results of the research, from the samples made in three ways, the one corresponding to the properties we needed was chosen. In the production by the thermoacid method, the yield was 0.148 kg per 1 liter of milk. It has a pronounced aroma and good taste, delicate, but not uniform, with low taste.

 The yield of the sample obtained using citric acid by the thermoacid method was 0.157 kg per 1 liter of milk. With a pleasant taste and aroma, delicate, but again not uniform enough.

When using calcium chloride by the thermo-salt method, a homogeneous fine-grained clot with good taste and aroma was obtained. Milk yield was 0.165 kg per 1 liter of milk.