[Lactoserum receiving by electroflotation]
2008
Antipov, S.T. | Titov, S.A. | Astapov, A.V. | Byvaltsev, V.A., Voronezh State Technological Academy (Russian Federation)
The electroflotation (EF) that is a way for extracting valued nutrients from lactoserum (LS) is under study. The possibility of usage of concentrates received in food industry, specifically in sugar cookies, is assayed. The plan and action of experimental setup for membranous EF is described. Pasteurized LS produced by Rossoshanskij dairy factory and LS Avida produced by Belgorod dairy factory were used as stock. The EF efficient and LS concentrate content is effected significantly by stock (solids protein content), pH of LS and pH of electrolyte (by changing pH of electrolyte it was possible to regulate the percentage of soluble protein from 30% to 15% depending on concentrate aim) and LS layer height. The higher LS layer means the lower amount of concentrate and the soluble protein content increasing in 2-4 times. The coagulated salt layer is not observed at a certain height. The optimal LS layer height is 0.15-0.2 m. The LS concentrate received in EF process was used at a rate of 12 g per 100 g of the product, sugar cookies, at the stage of emulsion obtaining. The aminoacid compound of 50% LS-containing sugar cookies is presented: the coefficient of aminoacid score discrimination is 30.85%, the biological value is 69.15%. The given indices of LS-free cookies is 46.6 and 53.4% respectively. The limiting aminoacid is lysine.
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