Open AccessEcological problems related to the safe processing of dairy raw materials and whey
Author(s) -
Irina Buyanova,
Marina Kurbanova,
Л. А. Остроумов,
Olesya Kalugina
Publication year - 2021
Publication title -
e3s web of conferences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.203
H-Index - 22
eISSN - 2555-0403
pISSN - 2267-1242
DOI - 10.1051/e3sconf/202128402016
Subject(s) - raw material , organoleptic , food science , environmental science , extraction (chemistry) , recipe , pasteurization , food processing , whey protein , pulp and paper industry , business , microbiology and biotechnology , chemistry , engineering , biology , organic chemistry , chromatography
A significant number of milk processing companies all over the world confront the challenge of whey recycling. To date, the processing of milk results in a considerable amount of waste products, which can be used in core production processes, for the output of additional products and can help neutralize harmful effects of milk processing waste waters on the environment. This factor emphasizes the relationship between food and environment. The extraction of water from cheese and curd whey in the manufacture of concentrates gives a solution to one of the challenges facing the dairy industry – the processing of secondary dairy raw resources. Whey concentrates have certain advantages because they are long-shelf-life and easy-to-transport products of high nutritional and biological value. Several studies have assessed process flow factors of whey dehydrating in the manufacture of whey concentrates. The research was carried out using an experimental unit of a vacuum dryer with the thermal radiation power supply. The concentrates with a percentage of dry substances ranging from 11 to 30 % were produced. The important outcomes to emerge from the study are data on the dynamics of vacuum-induced water extraction from cheese and curd whey, its appropriate modes, as well as regularities and specifics of water removal. The quality of concentrates was assessed according to key parameters. The organoleptic properties of sample concentrates met all criteria quite sufficiently, being similar to input parameters. Whey concentrates with a mass fraction of dry substances from 11 to 30.0 % are recommended to use in recipe compositions of fresh and fermented whey-containing drinks. IR-rays represent a good alternative to conventional thickening and drying processes of raw materials at high processing temperatures. The properties of input raw materials remain unaffected owing to non-destructive temperature modes of the vacuum dryer.