Аграрный вестник Урала № 01 (143) 2016Инженерия
CONCENTRATION OF THE AMINO ACIDS OF THE MILK WHEY BY BAROMEMBRANE METHODS
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.
1. Electronic statistical portal «I-Marketing». URL : http://marketing-i.ru/produkty-pitaniya/otraslevye-novosti/produkty-pitaniya/rossijskoe-proizvodstvo-syrov-v-2014-godu-vyroslo-na-15.
2. Lazarev V. A., Timkin V. A., Minuchin L. A., Galchak I. P. The development of the baromembrane technology for milk whey processing // Agrarian Bulletin of the Urals. 2013. № 7.
3. Gorbatova K. K. Biochemistry of milk and dairy products. M. : Agrompromizdat, 1986.
4. Garayev S. N., Redkozubova G. V., Postolati G. V. Amino acids in the living organism. Chisinau : Moldova Academy of Sciences, 2009.
5. Sokolova Z. S., Lakomova L. I., Tinyakov V. T. The technology and products of cheese whey processing. M. : Agropromizdat, 1992.
6. Tverdohleb G. V., Sazhinov G. Y., Ramanauskas R. I. Technology of milk and dairy products. M. : DeLee Print, 2006.
7. Timkin V. A., Lazarev V. A. The baromembrane technology of the milk whey processing by waste-free circuit // Food. Ecology. Quality : proceedings of XII Intern. scientif. and pract. conf. (Moscow, March, 19–21, 2015) : in 2 vol. Novosibirsk, 2015.
8. Timkin V. A., Lazarev V. A. The production of the milk whey concentrate by the baromembrane methods // Milk processing. 2014. № 5.
Download article as PDF: