ULTRAFILTRATION OF MODIFIED MILK WHEY

Autor: N. A. Shapakov, Zhidkov Vladimir E, V. P. Utkin, D.S. Mamay, S.P. Babenyshev
Rok vydání: 2016
Předmět:
Zdroj: Foods and Raw Materials, Vol 4, Iss 2, Pp 101-110 (2016)
ISSN: 2310-9599
2308-4057
DOI: 10.21179/2308-4057-2016-2-101-110
Popis: The current trend of human community evolution comes to addressing two main tasks: to provide people with full-value food and environmental conservation. The tasks may be addressed only by the appropriate management of rational use of natural raw resources that cannot be disposed in full to practically limited models of food equipment of new generation manufactured with the use of latest scientific achievement. The activity to enhance the urban interference in the society development results in processes where the significance of mineral substances, vitamins and proteins is undervalued in production of purified food for human use that may be obtained by reprocessing of secondary dairy products during baromembrane separation. The study aimed to determine the best parameters of membrane-associated re-processing of the milk whey modified with plant extracts and validation of further use of retentate and permeate obtained. The milk whey was used obtained during production of the grained curd of the normalized cow milk. Employment of membrane methods in the milk whey re-processing may be useful to maintain the non-waste production and avoid ecological pollution. The use of these methods in modern food industry is the upcoming trend that allows opportunities to manufacture a wider range of dairy products, drinks, forage and other resource and energy saving solutions. This article describes the dependency of the membrane permeability and selectivity of type UAM-150 of the modified milk whey of the working pressure value and circulation rate of separated system in the feeder of the baromembrane machine. The impact of pH of the separated liquid polydisperse system on the value of this membrane rejection rate. The viability to use the permeate and retentate of the modified milk whey as the base for drinks manufacture.
Databáze: OpenAIRE
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