E.V. Ulrikh
Kemerovo State Agricultural Institute, ul. Markovtseva, 5, Kemerovo, 650056, Russian Federation
Summary. As a result of the research, the conditions were found to increase the efficiency of the process of extraction of nutritional substances from whey using flocculation. These conditions are the optimal concentration of flocculants and modifier, hydrogen ion concentration of serum, the dependence of weight of isolated precipitate from the degree of ionization of flocculants. To precipitate serum components it was used anionic flocculants Magnafloc with different ionization degree with a molecular weight from 10 to 30 million amu with concentration from 0.03 to 0.1 %. The highest output of serum components (up to 90 %) was obtained with high-anion flocculant Magnafloc-919, which has high molecular weight and degree of hydrolysis (about 70 %). The main part of its macromolecules is in the fibrillar state. Such structure contributes to the best absorption of flocculant on protein particles and fat globules in whey. The optimum pH value, at which there is the maximum output of whey components, is in the range 4.3-4.8. With further acidification the precipitation ratio is reduced, as there is the destruction of proteins and formation of lactic acid. The highest degree of separation of whey components was noted with the use of the flocculant, modified by glycine.
Keywords: flocculant, whey, separation of useful components, proteins, fats, carbohydrates.
Author Details: E.V. Ulrikh, D.Sc., prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Ulrikh E.V. Influence of Technological Factors on the Separation of Components of Whey by Flocculants. Dostizheniya nauki i tekhniki APK. 2016. V.30. No. 12. Pp. 107-109 (in Russ.).