The integrated use of secondary raw milk is one of the most effective ways to optimize the processing of raw materials in the production of dairy products. The unique composition and properties of curd whey makes it a valuable industrial raw material that can be processed into a variety of foods and feed products. Nowadays, whey protein concentrates (WPC) are extremely popular with consumers. One of the promising areas of industrial processing of acid whey is the extraction of proteins by means of separate freezing (cryoconcentration). This process takes place at low temperatures (from 0 to minus 15°C), which makes it possible to preserve the composition and properties of the raw material, prevents denaturation of whey protein fractions, and preserves its valuable thermolabile components. The authors conducted laboratory tests of curd whey and WPC produced by several dairy companies. The research allowed the authors to determine the composition, sensory, physico-chemical, and microbiological properties of the samples. The research objective was to evaluate the sensory properties of the initial cheese whey and WPC obtained by cryoconcentration, to establish their chemical composition, as well as physico-chemical and microbiological parameters. The research also featured the effect of the whey acidity on the WPC output and the development of technological schemes of WPC production by separate freezing. All the samples of curd whey proved to meet the current standards and can be used for WPC production. The sample of laboratory-obtained WPC sample had 20.19% of dry substances and 12.80% of protein, which corresponds to the standard albumin with its 20.0% of dry substances. The titratable acidity of WPC did not exceed the permissible level of 95°T. The experimental results proved that the cryoconcentration technology produced concentrate that met the requirements of regulatory and technical documentation. The obtained data revealed an increase in titratable acidity from 47°T to 50°T during the storage of curd whey for 7 days. The increase in acidity increased the yield of WPC after 7 days of serum storage by 57.6%. The new WPC production scheme consisted of several stages: (1) the whey was obtained; (2) casein dust and dairy fat were excluded; (3) pasteurization; (4) two-stage cryoconcentration; (5) thermal coagulation of whey concentrate; (6) separation of WPC. The technology of cryoconcentrationcurd whey suggests designing industrial installations in-line type to obtain CSB.
A significant problem in the food industry is the lack of raw materials. At the same time, a significant part of the resources is not used for obtaining food products. This kind of food raw material includes whey, which contains a large amount of valuable components, in particular whey proteins and lactose. The article discusses the results of research devoted to the development of industrial technology for separating freezing (cryoconcentration) of skim milk and curd whey to obtain concentrated skim milk, as well as whey protein concentrate in low-tonnage production conditions. The research was carried out on products manufactured by dairy enterprises in Kemerovo, Russia.
Instant food products are extremely popular, and food industry knows numerous ways and methods of their production. To remain competitive, an instant drink production process should be efficient and flawless. The research objective was to improve the physical profile of granular instant products. The study featured a vibrating drum unit controlled segregated flows. The granulometric composition, porosity, and strength of the obtained granules were tested in a vertical vibration cl assifier. The new design of the drum with an installed classifier was able to grind larger granules. The research revealed the effect of frequency and amplitude on the porosity and strength of the granules. The rotation rate of the belt mixer had a greater effect on the agglomeration process than the amplitude and frequency of the vibrations in the generator. The porosity and strength of the granules depended on the parameters of the classifier. Therefore, the new drum design made it possible to control the operating parameters depending on the required properties of the finished product. The rational parameters were obtained as follows: frequency and amplitude of the vibration generator – 1 mm and 40 Hz, respectively; rotation speed – 7 rpm; drum tilt angle – 3°; amplitude and frequency of the classifier – 2 mm and 100 Hz, respectively. The study revealed the optimal technological parameters for a new instant drink. The new vibration classifier increased the distribution density of the granular composition.
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