Physical-chemical composition and technological properties of demineralized milk whey received by membrane methods

Aim. To investigate the composition and properties of the samples of cheese and acid milk whey, obtained in industrial conditions using a combination of nanofi ltration and electrodialysis methods. Methods. Determi- nation of physical-chemical indices using standard methods, study of functional-technological properties of demineralized whey by common methods. Results. It was established that there was high effi ciency of apply- ing membrane methods for processing of secondary resources in current conditions of raw materials source, which are presented by different kinds of milk whey, formed during cheese production. It was determined that processing of different kinds of whey using the combination of nanofi ltration and electrodialysis methods led to a considerable decrease in the content of ash compared to the initial whey. The level of demineraliza- tion of cheese whey may amount to 90 %, that of acid whey – 75 %. In addition to dry kinds of whey, liquid demineralized whey is of some interest for practical application, which may be used during the production of sour-milk and milk-containing drinks due to a high content of dry substances. It was found that the increase in protein content in dry demineralized whey, obtained using the complex of membrane methods of processing, led to a considerable increase in its foam-forming, moisture-retaining, fat-retaining and emulsifying abilities compared to milk whey, obtained by a traditional technology. Conclusions. It was established that dry demin- eralized whey, obtained by a combination of nanofi ltration and electrodialysis methods, had better organoleptic and physical-chemical indices compared to dry whey. The investigated industrial samples were remarkable for improved functional and technological properties which allows using them in the formulations of other food products.