Studying effect of electromagnetic treatment on milk technological properties
2019
Sycheva, O., Stavropol State Agrarian Univ. (Russian Federation) | Shlykov, S., Stavropol State Agrarian Univ. (Russian Federation) | Omarov, R., Stavropol State Agrarian Univ. (Russian Federation) | Skorbina, E., Stavropol State Agrarian Univ. (Russian Federation)
Milk quality supplied to the processing plant depends on many factors, including rennet coagulability, heat resistance, and viscosity, which are difficult to influence by tightening regulatory requirements. Sanitary and hygienic indicators are important, the empirical expression of which is titratable acidity and bacterial contamination. This determines the urgency of finding ways to control the raw milk quality, ensuring the production of natural and safe dairy products. For these purposes in the Stavropol State Agrarian University studies were carried out about the magnetization effectiveness of biological fluids by a device for magnetic processing of food solutions. The device design is a pipe of moulding polyamide, a magnetizing coil, a steel tubular core — an internal pipeline and a cylindrical body, which is a magnetic conductor, with removable end caps, a thread connected to it and serving as pole pieces for both pairs of poles. Input parameters were chosen: milk temperature, exposure time of the magnetic field and voltage. The operation mode of the device is continuous by a voltage of 220 V, cosφ = 0.7. The power consumption is 25 W, the outer diameter is 32 mm, and the number of turns of the magnetizing coil is 6200. The output parameters were set: titrated acidity, time rennet clotting, heat resistance, and viscosity. The obtained experimental values were compiled into an array of data and subjected to cluster analysis by Statistica and Statistica Neural Networks. The results of mathematical processing allowed us to establish the optimal values of the factors at which the technological properties of milk are improved. The positive effect of electromagnetic processing on rennet coagulability will improve the quality of the finished product and reduce the cost for milk-clotting ferment. In addition, the heat resistance of the treated milk increases and its titration acidity decreases.
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