of the Urals

Russian Journal of Agricultural Research

The publication is registered by the Ministry of the Russian Federation
for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
Subscription index in catalog «Russian Press» - 16356
ISSN 1997 - 4868 (Print)

The Journal is included in the list of the leading peer-reviewed scientific journals and publications, which should be published by the main results of theses for the degree of doctor and Ph.D.
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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 01 (143) 2016


Тимкин В. А. кандидат технических наук, доцент Уральский государственный аграрный университет

Лазарев В. А. аспирант Уральский государственный аграрный университет

Пищиков Г. Б. профессор доктор технических наук Уральский государственный аграрный университет

Мазина О. А. ведущий инженер АО «Уралхиммаш»



In the article the modern goals of the dairy industry, in particular, the problem of disposal of the whey, produced in a large amounts, in the processing of milk in the production of curd and cheese considered. The statistics, presenting an increase of the production of cheese and curd in the Russian Federation is shown. The value of the milk whey as a secondary raw materials, containing proteins, lactose and minerals is shown. The qualitative and quantitative amino acid composition of milk whey are disclosed. The description of the main essential and nonessential amino acids included in the whey is given. The influence of amino acids on the human organism is disclosed. The main technologies used for the processing of raw milk: heat coagulation, drying, membrane technology are described. The main advantages of baromembrane processes: retention of nutrients in the native state, low energy costs, the possibility of separation of complex composition solutions are disclosed. The substantiation of the preferred method of whey processing – ultrafiltration on the ceramic membranes of domestic production are given. The method of concentration of the milk whey using membrane technology in order to increase the concentration of mineral components, contained in the whey, including essential amino acids are proposed. The parameters of curd whey production of the LLC “PMK” (Polevskoi) after concentration by ultrafiltration on the ceramic membranes are represented. The detailed results of the analysis of amino acid composition concentrated curd whey obtained from amino analyzer AAA 1M in the laboratory of the Ural State Economic University are given. The discussions of the results and offered options for the application of this method in industrial conditions are suggested.


amino acid composition, milk whey, membrane technology, ultrafiltration, ceramic membranes.


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