Ultrafiltration and cryoconcentration whey processing products
The article provides a comparative analysis of whey processing products by ultrafiltration and cryoconcentration. The necessity of recycling secondary raw materials, the prospects of the studied methods are substantiated. Describes the change in serum viscosity depending on the concentration of solids and temperature. The analysis of the obtained products of whey processing: protein precipitate, mineral concentrate and whey concentrate obtained by ultrafiltration. The results of a study of the composition of the processed products, physico-chemical indicators, the composition of protein fractions, the content of trace elements and safety indicators are presented. Based on the results of the study, conclusions are made about the safety and compliance with the requirements of regulatory documents for these whey processing products, their high value as a source of easily digestible proteins and trace elements. Both methods considered are characterized by low technological protein losses, preservation of thermolabile elements of raw materials and allow to obtain high quality products.