Microparticulation of curds whey

Curds whey is а complex biotechnological object for food technologies, but at the same time, it is ап іmportant source of valuable nutrients including functional ones. Receiving of whey protein particulate is considered to be one of the promising ways to modify protein composition of curds whey aimed tor further partial replacement of skim milk in the milk products technologies. The proposed modification of the protein composition consists of preliminary whey treatment, ultra-filtration and microparticulation of the UF concentrate. Composition of whey changes in the course of ultrafiltration process: the level of the most valuable protein part increases. Entent of the «true protein» becomes higher, that is very important for improvement of the production efficiency and increase of the volumes of milk products with high share of milk manufacturing. Amino acids composition becomes better balanced that results in improvement of the biological value of the products. Microparticulate of whey proteins is characterized by principally new organoleptic properties as com-pared with the original whey and UF-concentrate of whey proteins. White color, non-transparency, creamy taste and smooth consistency imitating milk flavor are due to well dispersed particles of agglomerated protein, the shapes and size of which resemble fat gtobes. Process of microparticulation promotes change of curds whey flavor. As а result of high temperature impacts taste substances are formed that take off negative sensor properties, and products of the reaction of melanoidin formation give to whey proteins microparticulate pleasant taste and flavor of «nuts». Modification of the protein composition with the aid of ultra-filtration and microparticulation opens possibilities for widening application area of the most complicated for processing secondary raw material - curds whey.

curds whey, ultrafiltration, microparti-culation, whey proteins