Main stages of the whey semi-finished product technology development

Abstract

The basis for the dairy processing industry diversification is the expansion of the product range, including the functional product technologies development based on the modern methods and techniques. The aim of the made study is to develop a technology for the production of freeze-dried semi-finished products based on the milk whey. Objects of research: whey produced at the cottage cheese making, its permeates and sublimates. Subjects of research: mechanisms of the pre-clarified whey membrane separation process. A concentrate of licorice root juice was used as a source of natural polysaccharides. Generally accepted, standard methods and certified laboratory equipment were used at the performing experimental studies. As a result of the experimental studies, it was found that: preliminary clarification of whey by mixing of it with licorice root juice concentrate increased the permeability (by 10–12%) and selectivity (by 6–8%) of membranes with subsequent ultrafiltration separation of purified whey; the main operating parameters of its ultrafiltration and subsequent nanofiltration concentration were: RUF = 0.45–0.5 MPa, VUF = 0.15–0.2 m/s; RNF = 1.8–2.7 MPa; VNF = 0.2–0.25 m/s; duration of freeze drying of purified and concentrated whey was τ = 11.5–12.5 h. Based on the analysis of the experimental data obtained it was concluded that the practical significance of the research was that the freeze-dried semi-finished product of pre-purified whey could be used in food production as an alternative to analogues of those ingredients. Further development of the research topic and the industrial implementation of the obtained results could be used in line of new food products technology design with freeze-dried whey permeate as an ingredient of the formulation.