Comparative evaluation of the methods for milk whey reconstitution

About 60 % of milk whey is preserved by drying. It allows increase storage life up to one year. When milk whey powder is applied in the food products and drinks manufacturing, it becomes necessary to reconstitute the whey. The most promising for practical usage is considered to be the sonochemical method of reconstitution and in particular cavitation disintegration (CD). Comparative evaluation of the methods for milk whey powder reconstitution was carried out: mechanical homogenization, cavitation treatment of the milk whey solution with drinking water and solving of whey in the catholyte of the water activated in electrical-chemical way with the pH values 10,5-11,5. Following characteristics were studied: pH, oxidantive-reconstituting potential, viscosity, density, completeness of solving as an indirect index of reconstitution quality. The results of the study allow recommend usage of the cavitation disintegration treatment at the ultra-sound effect intensity not less than 0,72 • 105 wt/m2 and alkali water with the aim to receive stable reconstituted whey possessing required properties.

reconstitution, milk whey, cavitation disintegration, catholyte