milk whey

Studying of Starter Composition Effect on Properties of Fermented Products Based on Buttermilk and Milk Whey Concentrates

Submitted by red on Thu, 14/02/2019 - 15:20

The research on starter population selection for fermented products manufacture on combined milk base with buttermilk and milk whey concentrates has been conducted. The physical and chemical, rheological, microbiological and organoleptic properties of the products have been studied. A combined starter with a ratio of starter cultures of Lactobacillus acidophilus, Streptococcus salivarius subsp. thermophiles, Bifidobacterium equal to 1: 1: 3 has been selected.

Influence of dry demineralised milk whey on the storage of concentrated milk products

Submitted by red on Wed, 27/12/2017 - 13:13

The samples of concentrated milk products have been developed in laboratory conditions. The samples have different proportions of skimmed milk powder replacement on dry demineralized milk whey. These samples have been stored for 14 months and analyzed periodically. As a result, it has been found that physical, chemical and organoleptic properties of the developed products meet in general the requirements of standard documentation for traditional sweetened condensed milk manufacture.

Crystallizer-evaporator for whey processing

Submitted by red on Wed, 27/12/2017 - 13:11

The article presents the design of the experimental device that makes it possible to obtain cost-effective whey processing, combining whey concentration with crystallization. The article gives the analysis of heat and mass transfer processes subject to the work cycle duration.

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