Research of technological features of the application of microfiltration in the processing of skim milk
https://doi.org/10.47612/2073-4794-2022-15-4(58)-46-51
Abstract
The article describes the use of microfiltration in the dairy industry, indicates the main distinguishing characteristics of the concentrate and filtrate obtained. The technological parameters of the microfiltration process of two types of skimmed milk (without heat treatment, heat-treated) were determined on a laboratory-experimental baromembrane installation, in which the Alfa Laval MFG1 2517 polymer membrane with a porosity of 0.1 μm was used as a membrane roll element. It has been established that during microfiltration of skimmed milk that has not undergone heat treatment, a transition of whey proteins into the filtrate is observed, while microfiltration of pasteurized skimmed milk under the described conditions does not contribute to the transition of whey proteins into the filtrate.
About the Author
K. D. Shehidzevich
Institute for Meat and Dairy Industry
Belarus
Belarus
Shehidzevich Ekaterina Dmitrievna, Deputy Director for Quality and Innovation Industry
Partizansky av., 172, 220075 Minsk
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Review
For citations:
Shehidzevich K.D. Research of technological features of the application of microfiltration in the processing of skim milk. Food Industry: Science and Technology. 2022;15(4):46-51. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-4(58)-46-51
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