Dairy serum is a by-product in the production of cheeses, cottage cheese and casein. Depending on the product produced, there is a subferee, cottage cheese and casein serum. In the manufacture of these products in the dairy serum, there is an average of 50% of dry substances of milk, including most of the lactose and mineral substances. Chemical composition Dairy serum Next (Table 1)
Table 1 Chemical composition of breast serum (%).
Main part of The dry matter of the dairy serum is lactose, the mass fraction of which is more than 70% of the dry substances of the serum. The lactose feature is its slow hydrolysis in the intestine, therefore the limited fermentation processes are limited, the vital activity of the useful intestinal microflora is normalized, rotten processes and gas formation slow down. In addition, lactose is used in the smallest extent in the body for fat formation. Thus, dairy serum and products from it are indispensable in the nutrition of the elderly and people with excess body, as well as with a small physical workload. The protein content in the breast depends on the method of coagulation of milk proteins adopted during the production of the main product. Serum proteins contain more indispensable amino acids than casein. They are full-fledged proteins (albumin and globulin) that are used by the body for structural metabolism, mainly for the synthesis of liver proteins, hemoglobin and blood plasma. The composition of breast proteins is more corresponding to the composition of proteins of female milk than the composition of proteins cow Milk.That allows the use of serum proteins in the production of children's dairy products. The peculiarity of the whey milk fat is higher than in milk, the degree of its dispersion, which has a positive effect on his digestibility. In the dairy serum, almost all salts and microelements of milk are transferred, as well as water-soluble vitamins, and their significantly larger than in the curd serum. The content of composite parts of milk and the biological properties of serum can be attributed to valuable industrial raw materials, which can be recycled to various food and feeding agents.
Serum contains a large amount of water (93.7%). This significantly limits the use of natural serum. Therefore, in enterprises, serum is subjected to different processing in order to release individual components (fat, proteins, milk sugar) or increase the content of dry substances in it. Separators are used from casein sera serum and cleaning it from casein dust - separators - separators of serum protein with pulsating sediment unloading. By existing standards, all obtained dairy serum is separated. The resulting milk fat is directed to the production of messenger oil used for industrial processing (foam oil, milk fat).
Summary creams are also used to normalize milk in the production of cheeses, to work out melted cheese and ice cream. Serum can be acidic (in the manufacture of cottage cheese) and sweet (in the manufacture of cheese). It can be used in the manufacture of the first, second and third dishes instead of milk.
From the serum you can also prepare a lot of different products - milk kvass, food and octic kvass, carbonated drinks "Birch" and "amateur", milk champagne, beer, cheese pasta, albumin-curd cheese, albumin milk for children.
Relevance. The problem of serum processing is relevant than ever. Dairy serum has a high food and biological value, contains about 50% of the dry substances of milk, energy value, in a significant part due to the high content of lactose, is 36% of whole milk. Its value has long been recognized as the people. An increase in the production of dairy products leads to a significant increase in the amount of serum as a by-product of milk processing, which leads to a decrease in production efficiency and pollution ambientbecause Most of the serum is a full-fledged protein product - the plants are drained into the sewer, paying considerable fines. According to experts, the volume of the fused serum is from 1.5 to 3 million per year. In losing the economy, dairy products are given rise in price. Today, various methods of serum recycling are known.
The composition and physico-chemical indicators of swivel serum depend on the type of cheese generated. Sweat serum is a valuable type of food raw materials; In its composition of solid milk, about 50% of dry substances passes, in particular 88-94% lactose, 20-25% of white substances, 6-12% of milk fat, 59-65% of mineral substances. The average composition of swivel serum as raw materials for propylene recycling is given in Table 2.3.
Table 2.3 - Middle Compound Serum
Dairy serum is characterized by a high food and biological value. The energy value of the swivel serum is due to carbohydrates, primarily lactose.
Whey proteins (-laktoalbumin, -Lactoglobklgin; serum albulgin; immunobulnig; Protizopeetones contain more indispensable acids than casein. In particular, there may be an additional source of such amino acids as arginine, histidine, memponin, lysine, threonine, tryptophan, heycin and isogeycin. In addition, the subfereeous serum contains 0.1-0.6% casein dust: these are particles of less than 1 mm, which are formed during crushing of cheese grain.
Inad serum, minerals are in the form of true and colloidal solutions, an insoluble state in the form of salts of organic and inorganic acids. From cantons in serum predominate potassium, sodium, calcium, magnesium; Atnonov - residues of lemon, phosphoric and lactic acids.
A significant amount of milk vitamins is translated into mild serum: to a greater degree of water-soluble, in less - psycho-soluble. So, the degree of transition (in%) is: thiamine (B1) -88; Riboflavina (B2) -91; kobalamin (B12) -58; ascorbic acid (C) -78; retinol (a) -11; tocopherol (E) -32.
In the process of storing squirrel serum, acidity is growing, the mass fraction of lactose, biological value is reduced. In this regard, it is advisable to process serum to concentrate concentrates, with a long shelf life.
For the production of serum enriched mutinal, milk serum is used, the corresponding requirements of GOST 10-02-02-3-87, shown in Table 2.4.
Table 2.4 - Requirements for dairy (subswerny) serum
Dry serum processed on concentrate concentrates separated. The resulting cream can be used for the production of oat oil.
Dry milk serum (sank)
The serum (sank) is a dry powder obtained from the milk cheese processed in the process. It is obtained in four main stages: cleaning, pasteurization, condensation and drying. All components except moisture remain in the same ratio. Serum contains useful proteins and lactose, saved from milk. Its use for various industries is due to high biological value, health benefits and relatively low cost. Basically, dry dairy serum serves as a replacement of dry milk.
The Baltic Food Company offers a dry milk serum for your production.
Whey protein is the most easily dismantled and in its composition it is closest to the protein of female milk. The immunostimulating effect of serum is associated with the composition (irreplaceable) of serum protein amino acids, it contains compared with casein 4 times more cysteine \u200b\u200band 19 times more tryptophan, which ensures the regeneration of liver proteins, the formation of hemoglobin and blood plasma proteins. It was proved that whey protein increases glutathione levels of the most important antioxidants in the body. Whey protein contains a minimum amount of lactose, which is nutrition for lactic acid bacteria (lacto and bifidobacteria) and in the process of cooking, it is disposed of to monosaccharides. The main component of serum dry substances is milk sugar (lactose). The hydrolysis (decomposition) of lactose in the intestines proceeds slowly, in connection with which the fermentation processes are limited and the vital activity of the useful intestinal microflora is normalized. As a result, rotten processes, gas formation and absorption of toxic rotor products slow down. In the dairy serum, a small amount of fat is 0.05-0.4%, but its quality is high. The value of the serum dairy fat is determined by the presence of phospholipids serving oxygen transmitters and beneficially affecting blood coagulation, oxidation of fatty acids, strengthening the activities of enzymes. Fat breast serum has high digestibility due to the presence of small fat balls.
Using serum in bakery
Dry dairy serum is widely used in the bakery industry.
Before use in production, serum is bred with water with a temperature of 35-45 ° C in a ratio of 1: (10 -12).
In the manufacture of bread on a thick solder, serum is recommended to make the test. The amount of dry serum introduced is up to 1-2% of the total mass of flour, going to cooking bread and bakery products. Serum enriches bread and bakery products Indispensable amino acids, especially tryptophan and lysine, as well as calcium and phosphorus. At the same time, the bread yield slightly increases, its quality improves, the nutritional value increases.
Dry milk serum can be used when producing bearing products (the rams are simple, duffen, drying, et al.) To improve their quality. Dry milk serum is added when the test is injected in an amount of 0.5-1.0% of the mass of flour. Barbage products are obtained better quality - Fragile, with a good kel, gloss and swelling. Improve physical properties. It is well separated on seeding machines. The number of waste during the cutting of such a test is reduced.
The flow rate of dry whey when producing bread products from wheat flour given in Table 1
|
Products |
Method of cooking test |
Dry milk serum natural form,% for the mass of flour |
|
Wheat Wheater Wheabs Wheater Mixture Bread With Wheat Flour 2 |
Any method adopted in Bakery | |
|
Wheat flour bread 1 and 2 varieties |
Ugly, unfortunate | |
|
Bakery and knobs from the top flour, 1 and 2 varieties |
Ugly, unfortunate | |
|
Wheat flour bakery, 1 and 2 varieties |
Accelerated | |
|
Wheat flour and 1 varieties |
Accelerated | |
|
Banquish products |
Any way |
The flow rate of dry whey when producing rye and rust-wheat varieties of bread is given in Table 2
Using whey in production confectionery, Desserts
Dry milk serum is used in the production of wafer sheets, cookies, gingerbread, as well as in the production of jelly, jelly, puddings, pastes, mousses.
In the development of confectionery products, dry milk serum is used to replace sugar and other types of raw materials in existing formulations and in the development of new types of products.
Candy
In the production of praline candies based on confectionery fat, part of part sugar powder dry whey, which is introduced at the preparation stage of the mixture in the amount of 10% of the mass of the sugar powder in the dry matter.
When producing sweet tiles, dry milk serum is injected into the mixture together with dry components provided by the recipe (cocoa powder, sugar, etc.), in the amount of 10% of the mass of sugar. In this case, the consumption decreases by 10% in terms of dry matter.
In the production of peanut and sunflower halva, dry milk serum is administered before smearing halva in an amount of 9.4% in peanuts and 10.4%-in the sunflower mass (in dry substances). This reduces consumption caramel Mass by 43 kg, sunflower or peanuts - by 15.1 kg / t.
Waffle sheets, cookies and gingerbread
Dry milk serum is used when they knead the test for wafer sheets, sugar cookies and gingerbread, dissolving it in water with a temperature of 35-45 ° C in a ratio of 1:10. Accordingly, the amount of sugar per 1-2% decreases in the recipes of manufactured products.
When preparing sugar grades of cookies, some sugar sand can be replaced with dry whey. In this case, the amount of sugar sugar substances in the formulation decreases to the corresponding amount of dry substances made with serum. The flow rate of dry lactic serum on 1 tons of sugar cookies is 15 kg, and 14.3 kg of sugar is saved. Dry milk serum is used when producing sugar cookies with sugar content in a recipe at least 100 kg.
In the manufacture of custard gingerbread, dry dairy serum is used when preparing the test.
Candy filling
In the production of fat glaze, dry milk serum is introduced into a mixture with dry components provided by the recipe (cocoa powder, sugar, etc.), in the amount of 5% of the mass of sugar in the recipe, while the amount of sugar decreases by 5% per darity.
Producing chocolate-nut fillings containing powdered milk, dry dairy serum is used instead of dry milk in the amount of not more than 90 kg per 1 t. Serum is administered with the rest of the components at the preparation stage of the mixture for the fillings.
In the preparation of fatty milk fillings for waffles and wafer cakes, dry milk serum completely replace dry milk. Technology of production of fillings, waffles and waffle cakes does not change
desserts
Kissel
We are produced from dry dairy serum, diluted in water with a temperature of 35-45 ° C in a ratio of 1:10, with the addition of starch and flavoring substances.
One of the recipes of jelly (kg per 1000 kg of product): dry dairy serum - 89.04 diluted in water with a temperature of 30-35 ° C in a ratio of 1:10; Sugar sand-103 kg; Starch-36,05 kg.
Jelly, puddings, mousses
We are produced from dry whey, diluted in water with a temperature of 35-45 ° C in a ratio of 1:10, with the addition of studders and flavoring agents.
Reception of jelly, puddings, mousses, kg per 1 ton product is given in the table
|
Restored serum | |||
|
Cottage cheese non-human | |||
|
Fruit or berry syrup | |||
|
Semolina | |||
|
Starch gelling | |||
Due to its unique properties, favorably affect human health and move technological processes, Dry milk serum finds its widespread use not only in the bakery and confectionery industry. Meat processing and dairy industry, food concentrate production and baby food - here is not a complete list of development directions food Industryin which such a wonderful product can be used as dry dairy serum.
Our experts will be happy to answer all your questions.
The composition and properties of dry serum
In dry serum, all the main components of milk are contained, it is rich in mineral salts, microelements, has high solubility. Dry serum found vitamins A, B 1, b 2, C and full amino acid pool. It should be noted that in the serum of the film drying, the total content of amino acids is 12.6 times more compared with spray. This is explained by a greater degree of hydrolysis due to thermal processing of serum on the rollers of the dryer. According to the energy value of 1.2 tons of dry serum is equivalent to 1 ta of dry skimmed milk. All over the world there is a tendency to increase the production of dry dairy serum.
Milk sugar
Methods for the production of dairy sugar.Raw materials for the production of dairy sugar are dairy serum, benignness (or purity) of which in lactose exceeds 70 units. Under benign (purity), as applied to milk sugar technology, the ratio of the content of lactose to dry substances is understood. In addition, dairy serum, being a by-product, significantly cheaper than solid and skimmed milk. The most preferred is a swivel serum, which is associated with its high benignness, and ultrafiltrates. Specially delivered in the Voronezh Technological Institute of Research (K. K. Polyansky, A. G. SESTS) and industrial experience have shown that quite satisfactory results can be obtained by producing milk sugar from cottage cheese. Caseinous serum, incl. The thermocalcial coagulation of milk proteins (according to V. A. Pavlov), can also be used to produce milk sugar.
Milk sugar is widely used in the food industry (baby food, bakery and confectionery) and in the manufacture of medical preparations (tablets, antibiotics, special preparations, such as Abomin).
Depending on the requirements of consumers, the dairy industry produces sugar of the following types:
refined and pharmacopoeia - medical preparations;
food - food products;
sugar-raw (technical lactose according to the IMF standard) - raw materials for fermentation, refined and technical purposes.
The composition and properties of milk sugar by type and varieties are given in Table.
Composition and properties of milk sugar
|
Indicators |
Characteristics (norm) for milk sugar |
||
|
refined |
food |
sugar raw |
|
|
Mass fraction,%: lactoses (hydrate) | |||
|
lactic acid | |||
In the refined and food dairy sugar, the content of chlorides, sulfates and calcium is regulated at 0.1%, as well as copper salts of no more than 5 mg / kg and tin 50 mg / kg, the presence of salts of heavy metals (lead, etc.) is not allowed.
Refined milk sugar with minimal impurities, lack of monosomes (glucose, galactose) and extraneous carbohydrates (starch, dextrin) refers to pharmacopoeia.
For use as a seed during lactose crystallization (condensed milk, ice cream), refined or food milk sugar is subjected to thin-grinding up to 3-4 microns, but not more than 10 microns. As an intra-industrial semi-finished product, and sometimes as raw materials for fermentation, a crystallization of dairy sugar (serum syrup) is produced with lactose superstrates at least 45%.
In appearance, milk sugar is a crystalline powder with similar sucrose or an easily proper mass, reminiscent of a dry spray drying milk. Product color from white (refined) to weakly yellow (raw).
Obtaining milk sugar is possible in three ways:
I- crystallization of lactose from perseved serum syrup;
II- Drying deep peeled whey;
III formation of lactozenes followed by the destruction of the compound.
The industry is widely used by the first method based on the concentration of purified or crude brew whey, followed by the crystallization of lactose from the solutions is expanded by cooling. The method has several embodiments.
The second method finds practical implementation on the basis of membrane methods of treatment of dairy serum, allowing to remove non-Sahara to the necessary degree of purity of the finished product, combining this operation with concentration of brew whey.
The third method, the essence of which consists in the formation of insoluble calcium lactosates and the subsequent saturation, is as long as purely scientific interest, needs technological and technical development.
Physico-chemical bases of milk sugar technology.The theoretical essence of milk sugar technology is reduced to the extraction of lactose from the lactic serum, i.e. Its isolation with cleaning from ballast substances (nonauthares): fat, proteins, mineral salts. The concentration of lactose is increased by approximately 20 (from 4.5% in the original serum to 90-99% in the finished product), and the content of non-avaharov decreases hundreds of times.
Caseinous dust and milk fat are easily removed from the serum by a centrifugal manner on self-discharge separators.
Whey proteins can be removed by thermal denaturation in combination with reagent, non-reagent coagulation, ultrafiltration or sorption.
The removal of non-discovered nitrogen compounds is a certain difficulty, but quite satisfactorily feasible for sorption on macroporous ionites or natural sorbents.
To create lateral solutions, the milk serum is concentrated by evaporation, inverse osmosis or a combination of these methods.
The crystallization of lactose from the deranged solutions (syrups) obeys the general laws of mass transfer and is limited to temperature, time and mechanical motivation (stirring). According to the development of prof. K. K. Polyansky (VGTA) The optimal mode of crystallization of lactose from purified serum syrup occurs at a rate of cooling 2-3 ° C / h and the mixing rate of 10-15 rpm.
The separation of a crystallization suspension on wet crystals and melassia is quite satisfactory on the centrifuges of filtering and seduction types.
Drying wet crystals is the most appropriate in suspension. If it is necessary, the grinding of crystals is provided on shock ball, vibration mills and disintegrators, as well as inkjet method.
The algorithm of the technological process of production of dairy sugar includes the following operations (blocks): monitoring of the initial raw materials - breast serum, reagents and auxiliary materials; Purification of dairy serum from ballast substances - casein dust, dairy fat and serum proteins; condensed cleaned serum to syrup; crystallization of lactose - crystallizat of milk sugar; separation of lactose crystals from molasses and their washing with water; Drying wet crystals - raw milk sugar (technical lactose), during the purification and refining of the flowing serum - Food breeding sugar (food lactose); dissolving milk sugar-raw or wet crystals; rafination of the solution; filtration of solution, crystallization of lactose; separation of crystals from molasses; Flushing of crystalline sediment; Drying of wet crystals - refined milk sugar (pharmacopoeia lactose).
Schemes of technological processes of production of dairy sugar.
Production of milk sugar-raw with sery cleaning and crystallization, lactose is shown in Fig. .
Successful serum with acidity not more than 20ºT and lactose content of at least 4.5% is purified from casein dust and dairy fat on special self-discharge dual-acting separators "Lighter-separator-separator" type OX immediately after removing it from raw printers and coarse filtering at 35-40ºС . The casein dust obtained during the separation of protein mass and milk fat in the form of slippery cream are valuable food raw materials, assembled into separate tanks and are recycled. An alternative separation is microfiltration.
Separated serum is heated in a stream to a thermal threshold for denaturation of serum proteins (70-75ºС) and sent to special tanks (tanks) - baths for decoaging albumin. After filling the reservoir, the serum is heated to 90-95 ° C and the reagent coagulator is introduced into it. As the latter, acidic serum with an acidity of 150-200ºT, which is pre-prepared preliminary; Salonic acid of the working concentration or molasses from previous production of milk sugar. Serum acidity is raised to 30-35ºT, which corresponds to PH4.4 - 4.6. The mixture is thoroughly stirred for 10-15 minutes.
Each reagent coagulator has its own positive parties - ensures the release of thermolabile fractions of serum proteins with an isoelectric point of 4.5 ± 0.1 units. However, the use of sour serum is associated with the need for its preparation. Costs and loss of lactose to produce lactic acid. Salonic acid is fairly road and requires special equipment for the introduction, the ecology of its use is problematic, especially taking into account the use of serum proteins in nutritional purposes. The application of molasses does not require special reagents, reduces lactose losses, increases the output of the finished product, but requires a specific approach to updating it in the production cycle and evaluating the impact on the quality of dairy sugar.
For more complete selection of proteins after thermal denaturation and acidification, it is recommended to deoxine acidified serum to 10-15ºT (PH6,0-6.5) by introducing a 10% sodium hydroxide solution with thorough mixing of the mass for 10-15 minutes.
After thermal denaturation and the introduction of reagents, serum is left for sludge to 1.0-1.5 hours. The separation of a coagulated protein particles is made using self-discharge separators of the OTS type or filtering of the serum layer. Selected whey proteins - protein mass and (or) Albumin milk is recommended for food, or if necessary, feeding facilities (additives - feed enrichders).
The process of separating casein dust, dairy fat and serum proteins from mad serum can be organized in a stream, with complete mechanization and automation according to the process line developed in VNIMS, similar to the overseas line and the "Center-Wei" process. The line provides the heating of the serum from 70-75ºС to 90-95 ° C by a special turbolizer machine with a device for removing a prigar with a heating surface (domestic know-how) and a flow capacitive coagulator. The introduction of reagents is also provided in the stream using dispense pumps. The basic equipment of the line are self-disseminating separators of the OSH and UTS type.
The original is the unhappy coagulation of serum proteins inad serum due to its nationalization of 4-6 times, i.e. 24-36% of dry substances with a decrease in acidity and a decrease in pH, which provides thermal coagulation when heated to 90-95ºС. The thermal acid coagulation of serum proteins and casein in a faded fat fat milk or smell can be promising.
Purified (clarified) washed serum without cooling are directed to thickening in vacuum-evaporal installations. The process of evaporation of moisture is carried out at a temperature not higher than 55 ± 5 ° C, which warns the caramelization of lactose. To prevent strong foaming of serum during thickening, especially in its initial period (up to 30% of the wells), defoamers are used - oleic acid or afromin in the amount of 10-20 g / 100 tranted serum. The condensation is carried out until the syrup is obtained with a dry matter content of 60-65%, which corresponds to the density at 70 ° C. 1300 kg / m 3 (by the -1.30 hydrometer; the mass of 100 ml of syrup is 130 g). At the end of thickening, the syrup of the dairy serum is heated to 70-75 ° C and sent to crystallization.
Lactose crystallization is carried out taking into account the quality of (benignness) of the syrup in length - up to 35 hours or accelerated - up to 15 h modes in coolers crystallizers by directional and controlled cooling to 10-15ºС (Fig.). During crystallization, the syrup periodically, about every 30 min, is stirred for uniform cooling and preventing the formation of arresters (druses, conglomerates) lactose crystals. Constant zones are particularly dangerous.
The separation of lactose crystals from molasses is carried out by centrifuging the crystallization on the centrifuges of filtering and precipitant types. It is allowed to dilute the crystallization of benign water with a temperature not higher than 15ºС. In the process of centrifugation, if necessary, washing the crystalline precipitate with lactose with benopable water with a temperature not higher than 15ºС. The humidity of the crystalline mass after the centrifugation end is 8-10%. Separated by molasses and washing water are assembled and used to acidify the original serum or processed into feed products, incl. Bifidogenic concentrates.
Wet crystals of milk sugar-raw after breaking the sediment are dried on the dryers of the drum type of SBA-1, drying plants with a fluidized bed of P3-OSS or vortex dryers of SU-800. The air temperature at the inlet in the dryer is maintained at 130-140ºС, at the exit of 65-75ºС. The emission of crystals into the atmosphere is excluded due to cyclones and filters. After drying, the finished product is cooled, withstand 2-3 hours in the placement of the workshop, and, if necessary, melted in the centrifugal mills of shock-type D-250. Milk sugar raw packaged in paper laminated bags equipped with polyethylene liner. The shelf life of dairy sugar raw at a temperature of 20 ° C is up to 12 months.
In addition to the subferee for the production of milk sugar-raw, it is possible to use cottage cheesecake. The peculiarity of the technology is to exclude the acidification of the original serum and a decrease in the output of the finished product (about 15-25% in comparison with the swivel serum), which is associated with the fermentation of lactose in the process of manufacturing cottage cheese. Using casein incl. Thermochlorkulcium serum is also possible (according to V. A. Pavlov) is similar to curd taking into account its dechlorination and decalcization of electrodialysis.
Improving the technology of milk sugar-raw is possible due to ultrafiltration of serum and hydrolysis of residual proteins enzymes.
The specific features of the Milk Sugar Sugar Sugar from Ultrafiltrate are as follows. Taking into account the content of lactose in the filtrate to 5%, and nitrogenous substances are not more than 0.1%, it is recommended to be carried out to the concentration of dry substances in syrup 60-64%. For the most complete crystallization of the lactose and the formation of large, homogeneous crystals, the decrease in the temperature of the syrup is stepped down - gradually (Fig.) From 75ºС to 65 ° C for the first 15 hours, then quickly from 65ºС to 15ºС for the next 15 hours, after which the crystallizat is kept 8 more -10 h at this temperature. Stirring is carried out more intensively than with the traditional method, which eliminates the sucks of crystals. It should be noted that the preparation of milk sugar from UV filtrates of dairy raw materials did not meet the expected hopes and demanded a specific approach. This anomalous appearance at first glance is due to the apparently influence of calcium salts passing into UV filtrates. There was also no technological solution for the production of milk sugar with stabilization of serum proteins in the process of thickening due to the deoxidation of serum (American method).
Biotechnology reception in the production of dairy sugar includes hydrolysis of residual protein substances and high molecular weight peptides in purified serum, during its concentration or syrup in the process of crystallization by enzymes - heat-resistant proteases.
Production of milk sugar-raw materials on waste-free technology from untreated serum is developed by VMI with NGO "Uglich". The feature of the technology is the use of adhesion inertial (threshold) centrifuge, which showed positive results when working and on purified syrup. Interesting is the proposal to improve the technology of milk sugar-raws due to centrifugal cleaning of syrups in the process of coating serum or before crystallization.
The production of milk sugar-raw spray drying syrup is possible due to the deep cleaning of serum by membrane methods (gelfiltration, microfiltration, ultrafiltration, reverse osmosis, electrodialysis and ion exchange).
Food breeding sugar production includes cleaning and refining serum at the thickening stage. The initial raw material - purified serum is condensed to the content of dry substances 25-30% and sent without cooling to the tank (bath), where it is deoxided with a 10% sodium hydroxide solution with a thorough stirring to 20-25ºT, heated to 90-95ºС and kept with This temperature is 30 minutes after which there is a centrifugal method with a suspended precipitate for self-propagating separators of the OTS type. The resulting protein-mineral mass is recommended to be used in a feedful purposes, for example in poultry farming. Purified of the illegitable serum is brightened with refining in reactors - double-wall tanks with a stirrer. Raffining is carried out at a temperature of 70-80ºС by making activated carbon (2%), ground diatomitis (1.5%) and sodium hydrosulfite (0.005%). The dose of reagents are calculated by lactose. The solution with constant stirring is kept 30 minutes and sent to filter. The filtrate is thrown up to the content of dry substances 55-60%. Crystallization is carried out on a rapid regime (15 hours). Centrifugation, flushing and drying of crystals are carried out similarly to the production of milk sugar-raw. Packaging and storage of food sugar is also similar to milk sugar-raw. Marketing is carried out taking into account the purpose of the product.
Improving the technology of edible milk sugar can be achieved by the use of membrane methods - ultrafiltration (serum cleaning), reverse osmosis (serum alignment), electrodialysis (demineralization) and ion exchange (exclusion of rafination). Interest represents the production of lactose food category of quality due to the non-repetitive environmentally friendly coagulation of serum proteins by a thermal acid method with a dustless low-fat milk or a stitching with cleaning at the thickening stage.
Production of refined (pharmacopoeial) milk sugar sugar-raw sugar solutions can be carried out in a single technological stream, or independently, which is shown in Fig. . For the production of refined dairy sugar, milk sugar raw-raw grade or improved (food category of quality) with lactose content of at least 95% is used. When organizing the production of refined dairy sugar at the enterprise producing milk sugar-raw, use wet crystals - sediment after centrifugation. The dissolution of raw sugar or crystalline precipitate is produced in heated and stirrer reactors. The content of dry substances in the solution is 65%. Process temperature - at 90ºС. At the end of the dissolution process into the solution without cooling, refining agents are made: activated carbon (2%)., Ground diatomitis (1.5%) and sodium hydrosulfite (0.005%). The dosage of reagents is calculated by lactose. The solution with continuous stirring is kept for 10 minutes and filtered through a "lining" type tissue with a scrambled layer of diatomite. Lactose crystallization is carried out by cooling the refined syrup for 7-10 hours to 10-15 ° C with constant mixing of the mass. The crystalline precipitate is washed with clean water. Drying crystals, packaging and storage of refined dairy sugar are carried out with strict observance of the sanitary regime taken in dairy enterprises similar to the food milk sugar.
In the production of refined dairy sugar for baby food products for raffination, improved raw grade sugar is used with the strictest observance of the sanitary regime. Mandatory is the installation of magnetic filters after the dryer.
Pharmacopoeia milk sugar is obtained by compliance with the refinade production requirements for baby food products with a thorough washing of crystalline precipitate for the purpose of removing glucose and galactose (on specialized industries, the crystalline sediment is allowed to ethyl alcohol with its subsequent fees and use).
Small-crystalline refined milk sugar for the target use - seed when crystallizing milk canned food and ice cream, with a particle size of no more than 10 microns are obtained by thin grinding of refined milk sugar on vibration mills, followed by selection of particles in cyclone classifiers.
Production of milk sugar-raw (technical lactose), food sugar (nutritional lactose) and refined milk sugar (pharmacopoeial lactose) with the implementation of modern technologies and the corresponding hardware design makes it possible to ensure the quality of the finished product at the IMF requirements level (world standards) and access to the world market.
It should be noted that the hardware-proceeding design of the technology of milk sugar is quite complex, energy-intensive, with high labor costs. Therefore, taking into account the physico-chemical essence of technology, complete mechanization and automation of all processes using industrial robots and the principles of flexible automated production (HAP) are necessary
| " |
§ 69. Composition and properties of subswermined serum
Sweat serum - valuable food raw materials, including all components of milk. About 50% of dry substances of milk, including 88, passes into the swiver serum.- 94% of dairy sugar, 20-25% protein substances, 6-12% milk fat, 59-65% mineral substances. The composition of the swivel serum is given in Table. 47.
T Oblisa 47.
|
Content,% |
Oscillation limits |
Mean |
|
Dry substances |
4,5-7,2 |
6,5 |
|
Protein substances |
0,5-1,1 |
0,7 |
|
Lactose |
3,9-4,9 |
4,5 |
|
Milk fat |
0,3 -0,5 |
0,4 |
|
Mineral salts |
0,3-0,8 |
0,6 |
The composition of the milk serum carbohydrates is similar to the carbohydrate composition of milk: monosaccharides (glucose, galactose, etc.), their derivatives, disaccharide - lactose and more complex oligosaccharides. The main carbohydrate serum is lactose, monosaccharides are present in less, oligosaccharides - In the form of traces.
The mass fraction of nitrogen-containing substances in a swivel serum ranges from 0.5 to 1.1%. The most important proteins contained in serum are β-lactoglobulin, α-lactoalbumin, albumin serum, immunoglobulins and proteozopeptons. In addition, there is a polypeptide inad serum, which is a separable part of the K-casein molecule. In the form of traces there are also serum various enzymes and iron-containing proteins. Depending on the conditions of production and storage in serum, a number of foreign microbial proteins can be detected. The classification and properties of serum proteins are shown in Table. 48.
Table 48.
|
Name serumBelkov |
Molecular mass |
Isoelectric dots pH |
Temperature of denaturation ° C |
|
β-lactoglobulin |
18000 |
5,3 |
70-75 |
|
α-lactoalbumin |
14000 |
4,2-4,5 |
|
|
Albumin Serum Crook |
69000 |
4,7 |
|
|
Immunoglobulins |
150000-163000 |
5,5-6,8 |
|
|
Proteozopeptons |
4000-41000 |
3,3-3,7 |
Over 100. |
Whey proteins contain more indispensable amino acids than casein (Table 49), and therefore they are considered the most valuable part of milk proteins.
Table 49.
|
Amino acid |
Mass fraction,% |
||||
|
Casein |
β-lactoglobulin |
α-lactoalbumin |
Immuno Globulin |
Albumin serum blood |
|
|
Arginine |
4,1 |
2,7 |
1,2 |
Z, 5. |
5,9 |
|
Gisgidin |
3,1 |
1,6 |
2,9 |
2,1 |
|
|
Phenylalanine |
3,5 |
4,5 |
3,8 |
6,6 |
|
|
Tryptophan |
1,7 |
1,3 |
2,7 |
0,7 |
|
|
Cystin |
0,34 |
3,4 |
6,4 |
||
|
Thronin |
4,9 |
5,2 |
5,5 |
10,1 |
5,8 |
|
Leucine |
9,2 |
15,1 |
11,5 |
9,1 |
12,3 |
|
Isolein |
6,1 |
6,8 |
6,8 |
3,1 |
2,6 |
|
Valin |
7,2 |
5,8 |
4,7 |
9,6 |
12,3 |
|
Lysine |
8,2 |
11,7 |
11,5 |
7,2 |
6,3 |
|
Metionine |
2,3 |
3,2 |
1,1 |
0,8 |
|
|
Alanya |
6,9 |
2,1 |
- |
6,2 |
|
|
Asparagic acid |
7,1 |
11,4 |
18,7 |
9,4 |
10,9 |
|
Glutamic acid |
22,4 |
19,1 |
12,9 |
12,3 |
16,5 |
|
Glycine |
2,7 |
1,4 |
3,2 |
- |
1,8 |
|
Proline |
11,3 |
5,1 |
1,5 |
- |
4,8 |
|
Serine |
6,3 |
3,6 |
4,8 |
- |
4.2 |
Serum protein selected serum can serve as an additional source of essential amino acids, such as arginine, histidan, methionine, lysine, threonine, tryptophan, leucine and isoleucine. In addition, serum contains 0.1-0.6% casein dust (an average of 0.5%). These are casein particles of less than 1 mM, formed as a result of crushing of cheese grain.
The content of dairy oil in serum obtained in the production of renewed cheeses is 0.3-0.6 %. This value depends on both the type of cheese generated and physicochemical rates of raw materials and factors that determine the course of technological processes. Serum milk oil is dispersed more than in whole milk, which positively affects his digestibility.
In the subferee serum of minerals somewhat less than in whole milk, as part of salts and trace elements goes into the main product - cheese. The content of minerals fluctuates in the range of 0.3-0.8%. Mineral substances in subferee serum are in various form of true and molecular solutions, colloidal and insoluble state in the form of salts of organic and inorganic acids
Sery Mineral Composition, MG /%
|
S. |
||||||||
|
45,5 |
123 |
36,6 |
6,5 |
11∙10 -3 |
89 ∙10 -3 |
3,5∙10 -3 |
0,6∙10 -3 |
Calios, sodium, calcium, magnesium, from anions are dominated from the cation of serum, the remains of lemon, phosphate and lactic acids.
In the subfererous serum of milk, both fat-soluble and water-soluble vitamins are transmitted, and water-soluble vitamins are moving significantly more than fat-soluble. So, the degree of transition (in %) this: thiamine (B. 1) - 88%, riboflavin (in 2) - 91%, Kobalin (B12) - 58%, ascorbic acid (C) - 78 %, retinol (a) - 11%, tocopherol (E) - 32%.
Specific yellowish-greenish color of the subfassy serum is due to the presence of riboflavin. The content of vitamins in serum is subject to oscillations and when stored is sharply reduced.
From organic acids in serum, milk, lemon, nucleic and volatile fatty acids are present - acetic, ant, propionic, oil.
23-75 passes into the swivel serum % The rennet enzyme introduced into the milk. Sweat serum is characterized by the following physical properties:
|
P Lotiness, kg / m3 |
1022-1027 |
|
In ulcers, pa ∙ with |
1,55-1,66∙10 3 |
|
T Epploidence, KJ / (kg ∙ K) |
4,8 |
|
PH |
6,2-6,3 |
|
The coefficient of thermal conductivity, W / (M ∙ Grad) |
0.54 i 4,6 ∙ 10 -4 |
|
T Emperature of freezing, ° С |
0,575 |
Energy value of serum is 36% energy value whole milk, but biological value examplebut the same, which causes not only the possibility, but also the expediency of its use in nutrition in general and especially in the dietary.
