DEVELOPMENT OF TECHNOLOGY FOR THE MANUFACTURE OF A NEW KIND PREBIOTIC FEED ADDITIVE

Abstract

The article presents the results of studying the effectiveness of the isomerization of lactose contained in whey. The model of the lactulose concentration dependence of the optical density and the model of optical density dependence of the content of hydrolyzed whey solids therein, the pH and temperature isomerization where obtained. Us-established that the duration of the isomerization process has no significant influence on the content of lactulose in the hydrolyzed whey. At maximal value of factors studied (11 units pH acidity, temperature 90 °C, time of isomerization 30 min, solids of whey 20 %), a high degree of isomerization of lactose to lactulose - 48 %. Study of the effect of pH, temperature and duration of the isomerization process at the color-polarization of the solution showed that the most active melanoidino-formation process and, as a consequence, intensive browning occurs when acidity was 11 units pH, duration of the isomerization process was 30 min and at a temperature 90 °C. Found that only two modes allow the isomerization: at high temperature (90-95) °C and short period of time (5-7) min, and at lower temperatures (70-75) °C and with time exposure 20-25 min - can reduce of chromaticity of solutions. Taking into account the results obtained developed technological instructions for the production of prebiotic feed additive.