Analysis of the trend of production of whipped milk desserts
https://doi.org/10.31677/2311-0651-2025-48-2-26-34
Abstract
Dairy desserts are gaining popularity due to their focus on a wide target segment of consumers, which makes them not only an excellent dessert product, but also with functional properties. The article presents an analytical review of scientific information sources of domestic and foreign works. The authors propose technologies and quality assessment of various types of whipped dairy products, as well as the role of whipped dairy desserts (such as soufflé) in a balanced diet. The analysis shows that whipped products with a foam structure are of great among food producers and consumers. The authors propose technologies and quality assessment of various types of whipped dairy products, as well as the role of whipped dairy desserts (such as soufflé) in a balanced diet. The analysis shows that whipped products with a foam structure are of great interest among food producers and consumers. In industrial milk processing plants, not only secondary raw materials of animal origin are used to expand the range and increase the nutritional and biological value of products, but also vegetable. It is possible to expand the range of whipped dairy desserts at dairy enterprises thanks to the use of a wide selection of raw materials, both animal (skimmed milk, whey, egg whites) and plant origin, food and technological additives with high nutritional and biological value. In the technology of preparing whipped products, various plant raw materials are used (carrageenans, agar-agar, aquafaba, fruit raw materials), which acts as foaming agents and stabilizers due to the content of protein and pectin substances in them. According to the results of the analysis of sources, the main trends in the works of foreign authors are reduced to the use of non-traditional sources in technology (phenolic compounds, dietary fiber, etc.), domestic developments are aimed at using stabilizers and secondary milk processing products.
About the Authors
K. N. Nitsievskaya
Siberian Federal Research Center of Agrobiotechnologies Russian Academy of Sciences
Russian Federation
Russian Federation
PhD in Technical Sciences, Associate Professor
S. V. Stankevich
Siberian Federal Research Center of Agrobiotechnologies Russian Academy of Sciences
Russian Federation
Russian Federation
PhD in Agricultural Sciences
E. V. Boroday
Siberian Federal Research Center of Agrobiotechnologies Russian Academy of Sciences
Russian Federation
Russian Federation
Senior Research Fellow
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Review
For citations:
Nitsievskaya K.N., Stankevich S.V., Boroday E.V. Analysis of the trend of production of whipped milk desserts. Innovations and Food Safety. 2025;(2):26-34. (In Russ.) https://doi.org/10.31677/2311-0651-2025-48-2-26-34
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