Microparticulation of Caseic Whey to Use in Fermented Milk Production

Melnikova, E.I.; Losev, A.N.; Stanislavskaya, E.B.

doi:10.21603/2308-4057-2017-2-83-93

Cited by 9 publications

(3 citation statements)

References 14 publications

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“…Показатель сточных вод км 3 Wastewater indicator, km 3 До очистки Aftertreatment [2] После очистки After cleaning [2] ПДК для сброса в канализацию MPC for discharge into the sewer [2] Вода питьевая Drinking water [3] Взвешенные вещества, мг/ Suspended solids, mg/dm [19,17].…”

Section: Characteristics Of Wastewater Regulatory Indicators Of Waste...unclassified

Methodology for solving the problem of wastewater treatment of dairy processing enterprises

Dmitriy

Sergey

Angelina

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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In Russia, as well as all over the world, one of the most acute problems is the protection of natural water resources from sewage contamination of food, especially dairy processing enterprises. However, despite the fact that restrictions, fines and suspension of their activities have been established at the legislative level for exceeding the established standards for the discharge of pollutants into reservoirs, they continue to cause more and more significant harm to the environment. The main objective reason for this phenomenon should be attributed to the lack of an effective technology for cleaning complex in composition, with changing even during the day physico-chemical properties of effluents of milk processing enterprises. The purpose of the study was to develop the concept of deep processing of secondary dairy raw materials for subsequent use in industrial production. The paper presents an analysis of the basic structure of the modern technology of wastewater treatment of dairy processing enterprises at factory treatment facilities and suggests the basic principles of processing secondary dairy raw materials. The analysis of the presented data shows that modern methods of wastewater treatment used in most dairy plants do not meet the standards. Following the proposed principles will ensure favorable conditions for the release of lactose from secondary dairy raw materials at subsequent stages of its deep processing. One or another combination of these processes primarily depends on the cost of technologies and the equipment necessary for their implementation, the volume of raw materials, the required depth of its processing, as well as the market price of finished products.

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Section: Characteristics Of Wastewater Regulatory Indicators Of Waste...unclassified

Methodology for solving the problem of wastewater treatment of dairy processing enterprises

Dmitriy

Sergey

Angelina

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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“…Применение микропартикулята сывороточных белков обусловлено его уникальными свойствами, позволяющими использовать его в качестве имитатора жира [1 -3]. Технология производства микропартикулята предусматривает ультрафильтрационное концентрирование молочной сыворотки с последующей термомеханической обработкой полученного концентрата [4][5]. Применение мембранных методов позволяет максимально сохранить нативный состав и свойства концентрата молочного белка, обеспечивая улучшенные функциональнотехнологические характеристики [6].…”

Section: Introductionunclassified

Functional and technological properties of thermostable whey protein concentrate

Melnikova,

Stanislavskaia,

Shabalova

2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The article presents information on the functional and technological properties of whey protein microparticulate powders of various compositions. The particles of the microparticulate had similar external characteristics, as well as close sizes. The average particle diameter of MWP 60 was 69.9 µm, that of MWP 80 was 66.5 µm. The microparticulate samples were characterized by good wettability and dispersibility. The solubility index of MWP 60 was lower than that of MWP 80, which is due to the high content of highly soluble lactose in its composition. Both objects of research belonged to "light" powders with a bulk density of less than 0.6 g/cm3. The higher value of the bulk density of MWP 80 characterizes it as a product with a less loose structure (in comparison with MWP 60), and therefore potentially more stable in storage. Both samples of the microparticle were characterized by a similar value of the heat treatment index, which makes it possible to attribute them to the class of low-temperature treatment. Low temperature processing also correlates with the UMSPN value of products. The reconstituted microparticulate samples were significantly more heat resistant than the whey protein concentrate without the microparticulate step. The boiling test for MWP 80 was 2 minutes at a temperature of 100 °C, and for MWP 60 it was 5 minutes. This makes it possible to classify microparticles as heat-resistant protein concentrates with high manufacturability for use in the production of various food products.

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“…Using a protein fat mimic allows achievement of numerous positive technological effects. Sour-milk drinks produced using microparticulate are characterized by high organoleptic properties such as thick, creamy consistency even with a low mass fraction of fat [9][10][11]. Great scientific and practical interest is attributed to the use of microparticulates in the production of protein products: cheeses and curd.…”

Section: Introductionmentioning

confidence: 99%

Technology of semi-hard cheese using protein fat simulator

et al. 2020

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The annual increase in the production of protein-sensitive dairy products leads to an increase in the available amount of their by-product of production – whey. A promising direction in the implementation of its biotechnological potential is the production of a protein imitator of the fat properties – whey protein microparticulate. The aim of this work was to study the possibility of its use in the technology of semi-hard cheeses. The introduction of a fat simulator in a normalized mixture changes its composition, including the ratio of protein fractions, the ratio of fat to protein, and calcium content. With a mass fraction of microparticulate more than 10 %, a flabby clot forms, which is extremely difficult to undergo further processing to obtain elastic cheese grain. High hydration of whey proteins increases the moisture content in the cheese mass after pressing and in the ripening process. Hydrolysis of paracasein and its fractions proceeds more intensively in the cheese with fat simulator. The developed product is characterized by a higher value of the moisture content, which, together with the preservation of the protein clot particles of the simulator by the mesh structure, increases the yield of cheese.

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Microparticulation of Caseic Whey to Use in Fermented Milk Production

Cited by 9 publications

References 14 publications

Methodology for solving the problem of wastewater treatment of dairy processing enterprises

Methodology for solving the problem of wastewater treatment of dairy processing enterprises

Functional and technological properties of thermostable whey protein concentrate

Technology of semi-hard cheese using protein fat simulator

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