Separating freezing of milk whey

Короткий, И А; Plotnikov, Igor; Mazeeva, I.A.

doi:10.31515/1019-8946-2019-11-33-34

Cited by 2 publications

(1 citation statement)

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“…The purpose of this study was to examine secondary milk raw materials and use them for further processing. The most problematic part of secondary milk raw material processing remains wheya by-product of milk processing obtained in the production of cheese (cheese whey), cottage cheese (curd whey) [1,2]. The main problems of whey processing are associated with a complex physico-chemical composition, impressive volumes of its production and low marginality of finished products [3].…”

Section: Introductionmentioning

confidence: 99%

Characterisation and Processing Alternatives of Milk Whey

Abish,

Alibekov,

Orymbetovа

et al. 2024

jour

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Nowadays, much attention is being paid to a more complete and rational use of all components of milk in the process of its industrial processing. The purpose of this work were to study secondary dairy raw materials (curd whey and cheese whey) and use them for further processing. This paper presents data on the composition of whey: physico-chemical parameters of whey and mineral composition and further prospects for the processing of whey. The demand for whey in the world is growing. This is mainly because whey is used in various industries: food, feed industry, etc. The development of the manufacturing sector in most developing countries generates demand for food ingredients, primarily for the production of functional nutrition. Increased consumption of meat products is a major factor in the development of the feed industry. Whey is often used to produce high-quality balanced feeds. Due to its composition, whey is a promising basis for obtaining functional food products. The results of the physicochemical analyses showed that the composition of the whey (cheese and curd) consists of the primary and most valuable components and also the nutritional value of whey, such a milk, which characterized by harmlessness, high quality, good digestibility, optimal ratio of nutrients, sufficient calorie content, biological also physiological usefulness. In addition, cheese whey contains potassium, which accounts for 16,70%, calcium – 14,14%, and main macronutrients of the curd whey are calcium – 26,08%, and phosphorus 18,40%. Based on the results, it can be concluded that this determines the expediency of using whey in the production of functional foods.

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Section: Introductionmentioning

confidence: 99%

Characterisation and Processing Alternatives of Milk Whey

Abish,

Alibekov,

Orymbetovа

et al. 2024

jour

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Separatory Freezing and Cryoconcentration of Milk and Whey

Korotkiy

Korotkaya

Neverov

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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A significant problem in the food industry is the lack of raw materials. At the same time, a significant part of the resources is not used for obtaining food products. This kind of food raw material includes whey, which contains a large amount of valuable components, in particular whey proteins and lactose. The article discusses the results of research devoted to the development of industrial technology for separating freezing (cryoconcentration) of skim milk and curd whey to obtain concentrated skim milk, as well as whey protein concentrate in low-tonnage production conditions. The research was carried out on products manufactured by dairy enterprises in Kemerovo, Russia.

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Separating freezing of milk whey

Cited by 2 publications

References 0 publications

Characterisation and Processing Alternatives of Milk Whey

Characterisation and Processing Alternatives of Milk Whey

Separatory Freezing and Cryoconcentration of Milk and Whey

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