Microfiltration processing of raw materials for the fermented milk product making

Abstract

The diversification of the dairy industry could be realized to increase in made products range due to the sequential separation of whole natural milk into separated fractions, each of which could be used to produce the target product, including skimmed milk raw materials with a reduced content of casein fraction. The aim of the study is to determine the rational modes of raw materials microfiltration for production of fermented milk product like katyk type, which is the most popular with people of Central Asia. Generally accepted, standard methods and certified laboratory equipment were used at the performing experimental studies. For microfiltration of skimmed milk and its subsequent use in fermented milk products making, it is advisable to use membranes with a conditional pore size in the range of 0.3–0.4 μ. Operating pressure and circulation velocity of the separated system were in the ranges P = 0.1–0.15 MPa, V = 0.2–0.25 m/s for BioMax (0.3 μ) and P = 0.075–0.125 MPa and V = 0.15–0.2 m/s for BioMax (0.4 μ) respectively. The finished product, made using technology close to traditional, had the protein content around 2.1–2.2%, and its overall organoleptic assessment was comparable to the control sample. The practical significance of the research results is to substantiate the possibility of skimmed milk permeate using for production of fermented milk products such katyk is. Further development of the research topic and the industrial implementation of the obtained results could be used in line of new low-calorie fermented milk product making which overall organoleptic evaluation would be the similar to the traditional analogue made from whole milk.