Tehnološki koncept prerade otpadnih materija iz mlekarske industrije

Abstract

Surutka, koja čini 80-90% nusproizvoda u proizvodnji sira i kazeina, u Srbiji se, uglavnom, tretira kao otpad, sto dovodi do visokog organskog zagađenja vodotokova i do gubitka vrednih sastojaka koji bi mogli ući u sastav prehrambenih i farmaceutskih proizvoda. Male količine surutke kod nas se prerađuju do suve surutke u prahu visokotemperaturskim režimom, sto dovodi do gubitka nekih tehnoloških i nutritivnih efekata proteina surutke. Niskotemperaturni postupci koncentracije i frakcionisanja surutke, koje smo primenili, zasnovani su na procesima vakuumskog uparavljanja, dijafiltracije i susenja u fluidizacionom sloju i ne dovode do denaturacije proteina, sto je pokazano metodom diferencijalne skenirajuće kalorimetrije. Ovim postupcima su dobijeni stabilni proizvodi, kao što su surutkina pasta koncentrati i izolati surutkinih proteina, laktoza i mineralo-vitaminski kompleks.

Whey, which makes 80-90% of by-product in production of cheese and casein in Serbia is mainly treated as waste, which leads to high organic pollution of water streams and the loss of valuable ingredients that could be incorporated in the production of many food and pharmaceutical products. Small quantities of whey are processed by high temperature for obtaining powdered whey, which lead to the loss of some technological and nutritive effects of whey proteins, how temperature procedures of whey concentration and fractioning that we have applied, are based on the process of vacuum evaporation, diafiltration and drying in a fluidized bed and they do not lead to protein denaturation, which is the method of differential scanning calorimetric. These procedures resulted in stable products, such as whey paste, whey protein concentrates and isolates, lactose and complex of minerals and vitamins.