Saparbekova A.A.

M. Auezov Southern Kazakhstan State University, Kazakhstan, Shymkent

« Introduction of resource saving technologies of processing

Milk in use of dairy whey»

Processing of milk in various dairy-protein concentrates (cheese, curt cheese, casein, concentrates) is inevitably connected with receiving as a secondary product -whey which world production now has exceeded 130 million т. By theoretical calculations, it is more than 10,5 thousand т of dairy fat, 163 thousand т of lactose, 36,4 thousand т of proteins and 21,8 thousand т of mineral substances, without including amino acids, vitamins, enzymes and other components. It is not necessary to dismiss ecological aspect: 1 т the dairy whey discharged to sewerage pollutes reservoirs as 100 м³ economic-household drains.

Whey has the preventive and therapeutic an effect at treatment of a lot of diseases. Components of whey regulate of exchange processes, including digestion, due to stimulation of secretion of gastric and pancreatic juice, bile, normalize of function of a liver, kidneys, intestines, blood circulation. The daily use of 1 l of whey satisfies two thirds of daily requirement of an organism in Ca, 80 % - in vitamin В2, third part of daily requirement - in vitamins В1, В6, В12, 40 % - in K.

Thus, development of production on the basis of dairy whey is actually as using of secondary material which has undoubtedly high biological value. Use of secondary material of the dairy industry is economically effective - reduces the price of finished goods, and from the ecological point of view, reduces undesirable discharge in sewage.

In Kazakhstan the problem of full and rational use of a secondary source of raw materials dairy (skim milks, and especially dairy whey) completely is not solved.

It is necessary to consider, that the market of a processed cheese and various dairy desserts in Kazakhstan are presented basically by foreign manufacturers. These are trade marks known all over the world: «President» (France), «Hochland» (Holland), «Viola» (Finland), « Cheerful milk man » (Russia), etc.

We suggest the whey received during processing milk in cottage cheese, cheese and other production, pass through the membrane device. For receiving concentrate whey protein use membrane apparatus inclusive stock-still membrane cartridge. membrane cartridge are made as sinusoid form in which connection the ribbing of both side plates perpendicularly of wave direction situated. The protein mass received by separate from whey use for reception of cheese production and a dairy-fruit dessert. The remained liquid containing lactose (concentration - 4-4,5 %) use for manufacture jelly production. Process flowsheet of handling 100 kg of whey using process ultrafiltration in membrane apparatus inclusive stock-still membrane cartridge are showed figure 1

Inspection whey

figure 1– Process flowsheet of handling whey

After process ultrafiltration was received Concentrate of whey proteins - 5,6 kg.

For improvement taste it is possible fruit extender such melon puree and persimmon bring in products.

South-Kazakhstan area - is a region, intended for growing integer of the row of the most important agricultural cultures, including melon. The Melon - one of wide-spread and loved fruit of our population, herewith at period of the mass collection part of profusion of the harvest can be spoil. The well-timed conversion in product of more long keeping for example jelly production. Persimmon - a product, brought from near countries - Uzbekistan, Tadzhikistan, its amount, cost allows to use in production of the new food products, in particular milk-fruit dessert.

Use puree from melon at reception of the fruit jellies is founded on that, that melon contains the most amount of the nutrients. In pulps of the melons contains the sucrose (1-6 %), glucose, fructose (1-3 %), cellulose, proteins, mineral salts, vitamins A, B, C, E, PP, big amount ferric, folic, nicotinic, pantotenic acids, nitrogenic materials. The melon possesses good tonisating action, as well as diuretic, bile driving, anti-inflammation, general consolidating, purgative, cleaning characteristic, perfects the processes blood-creating, intensifies the peristalsis of the bowels, promotes removing cholesterin from organism, normalizing influences upon metabolism.

Received ready product has a taste sweet, with small tarting, smell - typical natural aromatizing, in this instance melon; haven’t the stranger scent , colour - even, small saturation of the paint without cloudings, consistency – like a jelly, springly, transparent on dog-leg, surface - sprinkled by glucose, not sticky.

Industrial approbation of trial parties of a processed cheese on the basis of a concentrate of whey proteins, a dairy-fruit dessert, and fruit candy on the basis of dairy whey is carried out. Introduction of the given technologies will allow to solve a problem of use of secondary raw material of the dairy industry, to adjust manufacture of production on bases of whey that will enable on an example of a country facilities «Akzhar» to create and show a resource saving technology of processing of milk in use of dairy whey.

The "know-how" of fruit candy on the basis of the clarified whey is developed and with entering local fruit-and-vegetable products which will allow to expand assortment jelly production of treatment-and-prophylactic purpose.