Moiseyeva F.A., Starostele O.V.

Donetsk National university of economy and trade of the name of Mikhaila Tugan-Baranovsky

USE OF UL'TRAFIL'TRACIONNYKH METHODS OF TREATMENT OF MILK IN TECHNOLOGIES OF DRINKS ON THEIR BASIS

Abstract: Description of composition of multifunction intermediate product and ground correlation of compounding components of this intermediate product is given in the article.

Keywords: suckling whey, chemical composition, technological properties.

Generally known, that a feed in all history of existence of man always was and remains the most substantial factor which influences on the state of its health. Today in Ukraine there is a proof problem of not getting of albuminous matters in the feed of man which considerably influences on duration of its life and state of health.

Albumens are one of major constituents of food components of milk. At the industrial processing of milk get albumen-carbohydrate suckling raw material traditional methods as fat free milk, skolotin, suckling whey.

One of types of albumen-carbohydrate material , that appears at processing of milk in the process of production of soul-milk goods, a suckling whey is. A whey albumen is biologically valuable albuminous product with the wide set of amino acid. The basic sulphur amino acid and amino acid with the ramified chain, which provide a whey albumen the optimum coefficient of albuminous efficiency, enter in his composition.

Products which contain a whey albumen improve the functional state of stomach highway and improve the spectrum of immunoglobulin’s. It is proved that introduction of whey albumen multiplies maintenance of glutation, instrumental in the expressed antioxidant effect.

The rational use of suckling whey is perspective reserve in technologies of low-calorie food products with a high food and biological value. That is why a problem of the use of whey in the production of food stuffs is actual.

The perspective sector of domestic economy, where mastering and adaptation of new technologies of preparation of products, enriched albuminous matters is possible, is a restaurant economy. But the level of preparation and realization of albumens of the structured dessert products is attained in establishments of restaurant economy does not answer modern requirements, and lately there is a tendency to his decline. It is predefined the assortment of milk albuminous ready-to-cook foods and insufficient attention limited above all things to development of new technologies of their production.

Development of new technologies of the drinks from milk will allow to extend the assortment of foods and foods of ready-to-serves in establishments of restaurant economy, to promote their food and biological value, rationally to use essencial economical components of milk, will be instrumental in introduction of resources technologies in the milk industry.

In this connection development of technology of milk albuminous ready-to-cook foods from a suckling whey for the production of the drinks from milk in establishments of restaurant economy is an actual task.

Thus, the purpose of the article is the development of technology of intermediate product of high degree of readiness, the use of which will allow to extend the assortment of foods and foods of ready-to-serves in establishments of restaurant economy, to promote their food and biological value, rationally to use essential components of milk, will be instrumental in introduction little of resources technologies in the milk industry.

Such development is needed also because the production of drinks from milk in the enterprises of feed is carried out in accordance with a complete technological cycle which foresees the culinary tooling of ingredients; preparation of compounding mixture is by its pasteurization of or taking to boiling, or boiling; cooling; on occasion homogenization, fluffing up, milling, etc.

In connection with that those technological processes appear labour intensive and many stages are over brought to the fact, that in the enterprises of feed drinks are presented one or two names, or absent in general. One of ways of expansion of assortment of such drinks and multiplying the particle of this products in a general production volume is folded in the use of ready-to-cook foods of high degree of readiness.

Modern food retail industry offers a number of ready-to-cook foods of different degree of readiness, which are liquid compounding mixture with maintenance of dry matters 30...35 % [3], or high-concentrated compounding mixture as pastes with maintenance of dry matters 65...70 %.

The analysis of work of operating enterprises of feed of Ukraine showed that ready-to-cook foods are listed above to a full degree dissatisfy the necessity of production for to the followings reasons: narrow technological use; the terms of storage are limited; necessity to have additional refrigeration equipment for storage of ready-to-cook foods; low technologicalness of ready-to-cook foods, which shows up in instability of organoleptical and physical and chemical indexes of the prepared products on their basis. In addition, the assortment of ready-to-cook foods, which is produced food retail industry, does not take into account the permanent update of assortment of products of public food consumption, seasonality of consumption of some products and foods, tendencies which arise up and change under act of conditions of markets.

Today time large interest is spared the ul'trafil'tracionnym methods of treatment of suckling raw material and by the receipt of ready-to-cook foods on their basis.

Membrane technology is employed in the separation of many milk components on size. The advantages of using this technology in the fractionation of milk have been previously outlined. Advances in the material science of membranes, improvement in module design and a better understanding of the fouling phenomena, are some of the aspects that have determined that membranes are well established in the processing of whey and are gaining popularity in other dairy applications.

By ultrafiltration some macromolecular milk compounds (mainly caseins) are retained by the membrane, increasing the total solids in the concentrate and thus yoghurts can be elaborated. Products with different characteristics depending on the relation protein-lactose from the UF process can be obtained in a milder process. The fermented dairy products have special nutritional properties; they are good source of proteins and essential nutrients.

They could contribute significantly to the recommended daily requirements of calcium and show a high bioavailability, which is important for people who need a higher supply for bone health such as children or elderly people. The permeate current contains mainly lactose, water and some salts, therefore concentrates with low lactose content can be reached, which can be beneficial to many people with gastrointestinal problems because of poor lactose digestion by the b-galactosidase enzyme. A by-product of the ultrafiltration process is the lactose from the permeate which can be demineralized and preconcentrated by NF. Lactose is a natural disaccharide, used as a food ingredient to provide functional value, in bakery goods for enhancing browning and reducing sweetness and as a protective carrier for sensitive proteins and peptides in e.g. pharmaceutical preparations.

There is a growing interest in products with special characteristics to satisfy the various market requirements. In this study a combination of microfiltration (MF) and ultrafiltration (UF) is used to concentrate proteins and obtain drinks from milk.

Thus we consider perspective developments of new drinks from milk with the use of methods of ul'trafil'tracionnoy treatment.

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