RESEARCH OF INFLUENCE OF MASS FRACTION OF SOLIDS ON THE DEVELOPMENT OF COTTAGE CHEESE WHEY MICROFLORA DURING THE ELECTRODIALYSIS PROCESSING

Abstract

One of the problems of whey electrodialysis is the possible reduction of microbiological indices of raw materials during the process, which negatively affects the quality of the final product. Whey is a perfect medium for the development of microorganisms, so to determine temperature and time parameters is important today. Low-temperature electrodialysis whey processing enables to reduce the risk of the development of foreign microflora, but does not provide high efficiency of the process. The temperature increase, in its turn, can cause the intensive growth of microorganisms. It is undesirable, because demineralized whey is used as a base in beverages, desserts and baby products. This article presents the results of the influence of temperature conditions of desalting process on the development of thermophilic and psychrophilic microorganisms, yeasts and molds as well as QMAFAnM and CGB indices. The object of research was the natural cottage cheese whey with a mass fraction of solids (5.6 ± 0.2)%, and condensed cottage cheese whey with a mass fraction of solids (18.0 ± 10)%. Microbiological and physico-chemical parameters were controlled in the research. The results showed that with increasing temperature of (15.0 ± 1.0)°C to (30.0 ± 1.0)°C there is the development of the natural microflora in thermophilic cheese whey samples and yeast both in serum samples and in condensed samples of cheese whey, psychrophilic microflora in condensed whey at (22.0 ± 1.0)°C. QMAFAnM growth under all temperature conditions was insignificant. However, there was a decline of coliforms and psychrophilic microorganisms in the samples of natural cottage cheese whey. The results obtained enable to choose the optimum temperature modes of the electrodialysis processing of cottage cheese whey.

Keywords

• cottage cheese whey
• membrane processes
• electrodialysis