Open AccessProblems of processing milk whey as universal agricultural raw material and some ways to solve them
Author(s) -
А. Г. Храмцов,
Aleksander A Borisenko,
Dmitry N Volodin,
Aleksey Borisenko,
Л. А. Борисенко
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/981/2/022093
Subject(s) - agriculture , business , quality (philosophy) , raw material , food processing , food science , environmental economics , microbiology and biotechnology , agricultural engineering , agricultural science , environmental science , engineering , chemistry , economics , biology , ecology , philosophy , organic chemistry , epistemology
The conducted analysis has enabled to identify main problems of whey processing and divide them into three groups. Technological aspects; problems of environmental friendliness, quality and safety; and economic issues that require integrated solutions for the development of sustainable food systems were considered. The authors presented possible ways to solve the indicated problems, including some areas of effective separation of whey into components, products of whey processing used in a closed circuit, improving the environmental friendliness and energy intensity of the technologies and obtaining high-quality and safe products. The authors have also considered prospects of milk molasses and, in particular, dry milk molasses with “LaktuVet-1” lactulose used in food processing technologies for healthy nutrition. The issues of digital technologies influencing the competitiveness and the leadership of enterprises in the nutrition sector have been paid attention to.