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IMPROVING EFFICIENCY OF MEMBRANE CONCENTRATION OF CHEESE WHEY

Annotation

Work is devoted to the problems of the use of secondary raw milk to cheese-making enterprises. Energy consumption for processing of secondary raw milk into valuable final products and suggested ways to improve the process is analyzed. The problems of combining in a single step process of concentration and demineralization of whey and questions of cooling it in the process of concentration are considered, and also provide a method of hydromechanical pasteurization of raw milk.

Keywords

membrane, ultrafiltration, milk whey, energy consumption, hydromechanical pasteurization.

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UDC

628.16.08

Pages

944-947

References

Author: Bogomolov Vladimir Yuryevich Affiliation: Tambov State Technical University, Tambov, Russian Federation, Post-graduate Student, “Applied Geometry and Computer Graphics” Department Email: geometry@mail.nnn.tstu.ru Author: Lazarev Sergey Ivanovich Affiliation: Tambov State Technical University, Tambov, Russian Federation, Doctor of Technics, Professor, Head of “Applied Geometry and Computer Graphics” Department Email: geometry@mail.nnn.tstu.ru Author: Kochetov Viktor Ivanovich Affiliation: Tambov State Technical University, Tambov, Russian Federation, Doctor of Technics, Professor, Professor of “Applied Geometry and Computer Graphics” Department Email: geometry@mail.nnn.tstu.ru Author: Gorbunov Valeriy Petrovich Affiliation: Tambov State Technical University, Tambov, Russian Federation, Candidate of Technics, Associate Professor of “Applied Geometry and Computer Graphics” Department Email: geometry@mail.nnn.tstu.ru Author: Krasnova Аnastasiya Vladimirovna Affiliation: Tambov State Technical University, Tambov, Russian Federation, Candidate for Master’s Degree Email: geometry@mail.nnn.tstu.ru Abstract: Work is devoted to the problems of the use of secondary raw milk to cheese-making enterprises. Energy consumption for processing of secondary raw milk into valuable final products and suggested ways to improve the process is analyzed. The problems of combining in a single step process of concentration and demineralization of whey and questions of cooling it in the process of concentration are considered, and also provide a method of hydromechanical pasteurization of raw milk. Key words: membrane, ultrafiltration, milk whey, energy consumption, hydromechanical pasteurization. References: 1. Khramtsov A.G., Nesterenko P.G. Tekhnologiya produktov iz molochnoy syvorotki. M.: DeLi print, 2004. 587 s. 2. Khramtsov A.G. Fenomen molochnoy syvorotki. SPb.: Professiya, 2011. 804 s. 3. Polyanskiy K.K., Shaposhnik V.A., Ponomarev A.N. Demineralizatsiya molochnoy syvorotki elektrodializom // Molochnaya promyshlennost'. 2004. № 10. S. 48-49. 4. Lazarev S.I., Kovalev S.V., Kazakov V.G. Elektrobaromembrannaya ochistka promyvnykh vod proizvodstva 2,2-dibenzotiazol-disul'fida // Vestnik Tambovskogo gosudarstvennogo tekhnicheskogo universiteta. 2013. T. 19. S. 614-619. 5. Bogomolov V.Yu., Lazarev S.I. Voprosy teploperenosa v elektro-baromembrannykh apparatakh ploskokamernogo tipa // Vestnik Tambovskogo gosudarstvennogo tekhnicheskogo universiteta. 2013. T. 19. S. 805-813.

Received

05.06.2014

Section of issue

Scientific articles

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