Aim. To investigate the composition and properties of the samples of cheese and acid milk whey, obtained in industrial conditions using a combination of nano¿ ltration and electrodialysis methods. Methods. Determination of physical-chemical indices using standard methods, study of functional-technological properties of demineralized whey by common methods. Results. It was established that there was high ef¿ ciency of applying membrane methods for processing of secondary resources in current conditions of raw materials source, which are presented by different kinds of milk whey, formed during cheese production. It was determined that processing of different kinds of whey using the combination of nano¿ ltration and electrodialysis methods led to a considerable decrease in the content of ash compared to the initial whey. The level of demineralization of cheese whey may amount to 90 %, that of acid whey -75 %. In addition to dry kinds of whey, liquid demineralized whey is of some interest for practical application, which may be used during the production of sour-milk and milk-containing drinks due to a high content of dry substances. It was found that the increase in protein content in dry demineralized whey, obtained using the complex of membrane methods of processing, led to a considerable increase in its foam-forming, moisture-retaining, fat-retaining and emulsifying abilities compared to milk whey, obtained by a traditional technology. Conclusions. It was established that dry demineralized whey, obtained by a combination of nano¿ ltration and electrodialysis methods, had better organoleptic and physical-chemical indices compared to dry whey. The investigated industrial samples were remarkable for improved functional and technological properties which allows using them in the formulations of other food products.
Milk processing not only makes the production of traditional dairy foods possible, but it is also followed by the formation of by-products, which are not fully utilized, and their emissions into wastewater worsen the environment. The modern technical and technological level of milk processing allows the full use of by-products, which are a source of whey proteins, lactose and other potentially useful ingredients at their base. Amid the decrease in milk production in recent years, an urgent problem is to increase the rank of milk processing in order to obtain products with high added value. The article presents the results of analytical studies of the state of the issue of whey processing in Ukraine. Modern conceptual approaches to solve the problems of processing various types of whey, which is formed as a by-product in the production of cheeses, cottage cheese, casein, are presented. The new types of products and ingredients obtained from whey, having a wide range of functional and technological properties and being in demand in the production of food products, are shown. The development trends of the novelty technologies for obtaining a wide range of whey-based products and ingredients are analyzed, new research data on their role in ensuring human health are presented. The review article reviews and justifies the feasibility of introducing modern membrane technologies for whey processing at domestic milk processing enterprises, this allowing rational use of raw milk resources, reducing negative environmental impact, and increasing production profitability. The results of scientific and applied research using membrane methods and enzymatic hydrolysis of lactose in technologies of dry demineralized whey and condensed low-lactose whey, are presented. The use of existing industrial equipment allows, due to changes in the protein-mineral composition of whey, obtaining products with a wide range of functional and technological properties and increased nutritional values.
Aim. To study the composition of commercial samples of whey protein concentrates obtained by the method of ultrafi ltration from cheese whey and present on the Ukrainian market. Methods. Determination of nitrogen- containing fractions by the Kjeldahl method, protein composition – by electrophoresis in polyacrylamide gel, amino acid composition – on the amino acid analyzer, functional and technological properties of concen- trates, characterizing their ability to participate in surface phenomena, – by conventional methods. Results. It was determined that the protein fractions of the investigated industrial samples are mainly β-globulin and α-lactalbumin, the total content of which is from 90 to 96 %. It was noted that the concentrates with a higher content of total protein have a smaller proportion of non-protein nitrogen and caseins. It was determined that the amino acid content of dry cheese whey is lower than that of the concentrates. It was established that the increase in protein content in concentrates up to 70–80 % leads to a signifi cant increase in the foam-forming, water-retaining, fat-retaining and emulsifying capacities of concentrates in comparison with the milk whey. It was noted that the indicators characterizing the technological properties of the investigated commercial sam- ples of concentrates with the same protein content may vary within 10–15 %. Conclusions. It was established that the investigated commercial samples of whey protein concentrates have an increased biological value and improved functional and technological properties in comparison with dry cheese whey, which allows using them in the formulations of other food products. To obtain fi nal products with stable characteristics, it is neces- sary to evaluate the technological properties of concentrates entering the enterprise as part of implementing the activities of the product quality management system.
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