ETHANOL RESISTANCE OF A MILK-PLANT ADDITIVE AS A PREREQUISITE FOR ITS USE IN THE TECHNOLOGY OF LOW-ALCOHOL BEVERAGES

Abstract

The expediency of assessing the ethanol resistance of a milk-plant additive (MPA) obtained on the basis of milk whey ultrafiltrate and extractive compounds of yacon leaves was substantiated. The relevance of the study is determined by the need to establish the physical stability of novel multicomponent food systems upon their contact with ethanol. The aim of the study was to determine and comparatively assess the resistance of MPA to ethanol in model water–ethanol systems, as well as to establish the preservation of its ethanol resistance during storage.

The study was conducted using an adapted alcohol test procedure. MPA and milk whey ultrafiltrate were mixed with water–ethanol solutions at concentrations of 68–80% vol. at a ratio of 1:1. The stability of the samples was assessed based on their appearance and changes in optical density. This approach made it possible to combine visual characterization of the physical state of the samples with quantitative assessment of changes in light scattering.

It was established that MPA retained its homogeneity throughout the studied ethanol concentration range, with no visible signs of coagulation, flocculation, phase separation, or sediment formation. Increasing ethanol concentration was accompanied by a gradual increase in optical density; however, the magnitude of this change was less pronounced for MPA than for milk whey ultrafiltrate. This indicates a higher resistance of the formulated milk-plant additive to concentrated water–ethanol media and preservation of its physical homogeneity under the studied conditions.

The preservation of MPA ethanol resistance during 11 days of storage was also investigated. According to the observations, MPA retained its homogeneity after contact with ethanol throughout the studied period, while the change in optical density was gradual and minor.

The practical significance of the study lies in the experimental substantiation of the technological suitability of MPA as a component of water-ethanol systems. The established stability of the additive provides a basis for its further use in the development of low-alcohol beverage formulations.