Дослідження мікроструктури продуктів переробки молочної сироватки

Abstract

Подано результати порівняльних досліджень гранулометричного складу лактози та мікроструктури сироватки молочної підсирної з різним вмістом лактози, загущених у вакуумі та контактним способом, а також модельних систем на їх основі.

The article presents the results of comparative studies of particle size distribution of lactose and microstructure of whey milk with different lactose content, concentrated in a vacuum and contact method, as well as model systems based on them. The influence of technological processing parameters and basic characteristics of raw materials on the crystallization process and on the consistency in general is analyzed. Quantitative distribution of lactose crystals of each fraction in percent is investigated. It was found that during storage, the number of lactose crystals may increase and the qualitative composition of the crystals may change. The results of the studies are analyzed and summarized depending on the fractional distribution of lactose particles at 1, 10, 20 and 30 days of storage of the concentrated whey. The dependence of the viscous properties of model systems on the size of lactose crystallization centers was established. The microstructure of model systems with the addition of pumpkin pulp was investigated to evaluate the effectiveness of structure formation. Formation of protein-pectin complexes has been established. The nature of these processes is analyzed. The obtained microphotographs were analyzed, the conclusion was made regarding the further use of condensed low-lactose whey in food technology