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Молочнохозяйственный вестник, №4 (12), IV кв. 2013
133
исследований могут быть использованы для разработки методики нейтрализации
творожной сыворотки и ее концентратов в производственных условиях.
Summary.
The high acidity of cottage cheese whey limits its wide use in food
products. Reached points of deoxidation level in process of whey nanofiltration is not
sufficient for use in the production of dairy products. There is a need of dioxidation
of cottage cheese whey and its concentrates by alkaline agents. Minimal points of
deoxidation level of cottage cheese whey nanofiltration concentrates were proved,
which preserves the thermal stability of the protein phase and is excluded alkaline
flavor in the finished product. As a standard we have chosen cheese whey concentrates
with different mass fraction of dry solids by reverse osmosis, which define of the
active (pH) and titratable acidity achieved. The achieved data were accepted as a base
in conducting of neutralization of cottage cheese whey concentrates. It is suggested to
determine the expense of alkaline agent by the amount of buffer capacity (BU).For
determining the buffer capacity graphics dependence of alkali amount from pH were
built. Parts of the curve lines in the range from the initial pH to a pH = 7 approximated
as straight lines. Angular coefficients of the equations the straight lines are used to
determine the BU concentrates. Amounts for the concentrates with a mass fraction
of dry solids 6, 13, 20 and 25 % were achieved. The calculation formula of sodium
hydroxide required to neutralisation cottage cheese whey and its concentrates received
by a method nanofiltration is offered. The research results can be used to develop
methods of neutralization cottage cheese whey and its concentrates in a production
environment.
Электронная Научная СельскоХозяйственная Библиотека