ЭлБиб

Summary

The article presents the research on the cottage cheese whey demineralization and

neutralization in the process of its concentrating by nanofiltration. Using the chemical

analysis of the nanofiltrationconcentrate and filtrate compositions, the degree of ash

and lactic acid removal depending on the volumetric concentration factor N is calculated

according to the formula suggested by the authors and represented graphically. It

has been established that the maximum removal of the components is noted when

the concentration is N=3.5. In case of further concentrating cottage cheese whey

demineralization and neutralization do not practically occur. The authors conclude that

concentrating cottage cheese whey by nanofilteringat N=3.5–4.0 is impractical. The

authorsestimate the effect of separate ions on the overall rate of demineralization. It is

established that at N=3,5 monovalent and multivalent cation removal is 30–40 % and

10–15 % accordingly. Thus, cottage cheese whey demineralizationoccurs mainly due

to monovalent ion removal Na+ К+. The results obtained must be taken into account

in designing recipes and technological schemes of products based on cottage cheese

whey concentrates produced by the nanofiltrationmethod.

Молочнохозяйственный вестник, №1 (21), I кв. 2016

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