| Autor: |
Babenyshev, Sergey, Mamay, Dmitriy, Bratsikhin, Andrey, Drofa, Elena, Prikhodchenko, Oksana, Mamay, Angelina, Semenova, Liliya |
| Předmět: |
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| Zdroj: |
Journal of Hygienic Engineering & Design; 2021, Vol. 34, p41-45, 5p |
| Abstrakt: |
The large volumes of cottage cheese whey produced in the country cause a strong pressure on the environment of dairy processing enterprises. This valuable secondary milk raw material, containing more than 50% of the dry solids of natural milk, is not in demand among processors due to the lack of data on the complex use of the processes of its baromembrane separation and subsequent freeze-drying of permeate. Expansion of the practical application of the baromembrane technology of cottage cheese whey deep processing in the production of long-term semi-finished products for enteral nutrition is proposed to be carried out by experimentally determining the optimal values of the main operating parameters of the sublimation process for deep-purified permeate. The main raw materials are fresh cottage cheese whey obtained in production conditions, which is the main part of secondary dairy raw materials on the territory of the Russian Federation in GOST R 53438-2009 (nationwide standard) and Jerusalem artichoke tuber extract (industrial type). To determine the physical and chemical properties of raw materials, semi-finished products and finished products, the main parameters of the processes of their baromembrane purification and subsequent freeze-drying, standard and generally accepted methods and certified laboratory equipment were used. Results of the study were following: 1) the optimal modes of freeze-drying of cottage cheese whey permeate had been established, in which the particle size in the finished product had not exceeded 67.0 ± 2 microns, the solubility index reached 0.41 ± 0.01%, the bulk density was 587 kg/m3; 2) physicochemical characteristics organoleptic and microbiological parameters of the finished dry permeate, which could be used in the production of products for enteral nutrition, exceeded the nearest analogues in protein content no less than 5 times, in the content of the mesophilic aerobic and facultative anaerobic microorganisms, CFU/cm3 (g) - by at least an order of magnitude. The results of experimental studies had shown that freeze-dried cottage cheese whey permeate (PCCW), obtained in laboratory conditions in accordance with the developed technology, exceeded the nearest industrial analogues in terms of physicochemical, organoleptic and microbiological parameters. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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