Production of curds according to the scheme «microfiltration - ultrafiltration»

The article is devoted to the solution of the problem, aimed at the investigation of baromembrane processes used in the production of ultrafiltration curds, in the sequence of microfiltration - ultrafiltration using membranes of domestic production. As a result of the study, the technological parameters of baromembrane processes (speed of solution above the membrane, working pressure, temperature) were determined, which ensure maximum productivity and selectivity of microfiltration bacterial cleaning of skim milk and ultrafiltration concentration of curds. Possibility of influencing the characteristics (permeability and selectivity) of the ultrafiltration process by approaching the isoelectric point of the protein fraction due to the change in the active acidity of the concentrated curd calle is considered. The expediency of using the microfiltration process in the production of curds which results in increasing the productivity of ultrafiltration membranes and increasing the shelf life of the product obtained was confirmed.

microfiltration, ultrafiltration, selectivity, permeability, skim milk, cottage cheese, Kille