Systematization and ranking of linguistic terminology of secondary dairy raw materials in its rational use

Abstract

Any spontaneous or directed and controlled bioenergy effect on milk as a heterogeneous biotechnological system leads to the inevitable emergence of a fundamentally new type of dairy raw material. When producing products depending on the processing methods used: traditional, based on biotechnology (starters, enzymes) and the use of chemical reagents (acid, alkali, salt) and innovative separation methods (membrane, etc.), two large classes of lactose-containing raw materials are formed: traditional and innovative. For a number of years, this raw material has been generically called by various terms. It is known that the terminology distorting the essence of the subject often leads to negative consequences. Therefore, the name of the raw material should reflect not only the essence, but also focus on the content of valuable components that need to be used for food or feed purposes. Based on the analysis of modern terminology, the classification of dairy products proposed by academician N.N. Lipatov and Professor Z.M. Tskitishvili was chosen as the basic one. When compiling this classification, experience was used to create a classification of technological liquids as ultrafiltration objects, which reflected milk whey. It is based on the detailing of milk-protein lactose-containing raw materials, namely, one of its classes which are lactose-containing raw materials. The following is the systematization and ranking of linguistic terminology of secondary dairy raw materials in the aspect of its rational use