Аграрный вестник Урала № 11 (117) 2013

Инженерия

Use of electromagnetic processing in technology of the fermented additive on the basis of whey

 The results of research on the use of the electromagnetic field of industrial frequency processing in the production of fermented
additives based on whey powder. Consistent patterns of change of chemical and microbiological indexes of the restored
whey after electromagnetic processing are determined. Microbiological researches of options experimental and control products
show an increase in the number of viable cells of microorganisms. The total number of microorganisms in the experiment
was 2 — 6.8 × 108 CFU/cm3, in experiment 1 — 6.1 × 108 CFU/cm3 and monitoring of 9.2 × 107 CFU/cm3. A similar effect
was observed in the case of bifidobacterium, their number has increased considerably. The use of electro-magnetic treatment
has led to an intensification of the process of fermentation. Magnetic treatment has led to a more intense acid formation
and growth of probiotic microorganisms. It is investigated influences of magnetic treatment on processes of receiving and an
additive fermentation on the basis of whey. To restore the dairy whey is advisable to use the water past the electromagnetic
treatment. When using power frequency magnetic fields (50 Hz), the optimal intensity of his (6 ± 1) kA/m Electromagnetic
treatment contributes to the intensification of the process of fermentation , more intense acid formation and growth of probiotic
microorganisms in reconstituted whey with a mass fraction of solids (39.0 ± 1.0) %.

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Keywords:

magnetic treatment, tension, dry whey, recovery, fermentation, probiotic microorganisms

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