Abstract
The present work is devoted to solving the tasks aimed at the study of pressure-driven membrane processes used in the manufacture of ultrafiltration cottage cheese via microfiltration followed by ultrafiltration using membranes of domestic manufacture. As a result of this study, the technological parameters of baromembrane processes (speed of solution over the membrane, operating pressure, and temperature) providing the maximum productivity and selectivity of the microbiological clearance of skim milk by microfiltration and the ultrafiltration concentration of curd have been determined. The possibility of affecting the characteristics (permeability and selectivity) of the ultrafiltration process by approaching the isoelectric point of the protein fraction due to the change in the active acidity of the curd under concentration has been considered. The applicability of the microfiltration process in cottage cheese making has been confirmed, since it leads to enhancement of the performance of ultrafiltration membranes and increases the shelf life of the resulting product.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
V. D. Kharitonov, S. E. Dimitrieva, G. V. Fridenberg, et al., Moloch. Prom-st' No. 12, (2009).
V. M. Klepker and E. A. Gostishcheva, Moloch. Reka, No. 2 (2015).
V. A. Timkin, Yu. A. Gorbunova, and G. B. Pishchikov, in Proceeding of XII International Scientific–Practical Conference on Food Ecology and Safety, Moscow, March 19–21, 2015 (Novosibirsk. 2015) [in Russian].
S. A. Fil’chakova, Pererab. Moloka, No. 2 (2014).
G. B. Pishchikov, V. A. Timkin, and Yu. A. Gorbunova,. Agrar. Vestn. Urala, No. 5 (2015).
A. F. Zyabrev and T. A. Kravtsova, Pererab. Moloka, No. 10 (2008).
A. N. Drenov and V. A. Lyalin, Moloch. Prom-st., No. 2013).
V. A. Lyalin, V. L. Gruzdev, B. Rushel’, and V. Rushel’, Moloch. Prom-st., No. 3 (2010).
I. Finna and V. A. Lyalin, Moloch. Prom-st., No. 2 (2014).
Milk and Dairy Products Investigation Methods, Ed. by A. M Shalygina (Kolos, Moscow, 2009) [in Russian].
Yu. I. Dytnerskii, Reverse Osmosis and Ultrafiltration (Khimiya, Moscow:, 1978) [in Russian].
M. T. Bryk, V. N. Golubev, and A. P. Chagarovskii, Membrane Technology in Food Industry (Urozhai. Kiev, 1991).
Processing with Membranes, Ed. by R. Lacey and S. Loeb (Wiley, New York, 1972).
S.-T. Hwang and K. Kammermeyer, Membranes in Separation (Wiley, New York, 1975).
V. A. Timkin, Candidate’s Dissertation in Engineering (Moscow, 1997).
A. G. Khramtsov, Pererab. Moloka, No. 2 (2014).
N. N. Lipatov, V. A. Mar’in, and E. A Fetisov, Membrane Separation Methods for Milk and Dairy Products (Pishchevaya Promyshlennost’, Moscow, 1976) [in Russian].
Biology of the Prokaryotes, Ed. by J. W. Lengeler, G. Drews, and H. G. Schlegel (Wiley–Blackwell, Stuttgart, 1999).
Yu. I. Dytnerskii, Pressure-Driven Membrane Processes (Khimiya, Moscow, 1986) [in Russian].
Author information
Authors and Affiliations
Corresponding author
Additional information
Original Russian Text © V.A. Timkin, Yu.A. Gorbunova, 2017, published in Membrany i Membrannye Tekhnologii, 2017, Vol. 7, No. 4, pp. 285–292.
Rights and permissions
About this article
Cite this article
Timkin, V.A., Gorbunova, Y.A. Sequential micro- and ultrafiltration in the process of production of cottage cheese. Pet. Chem. 57, 796–803 (2017). https://doi.org/10.1134/S0965544117060111
Received:
Published:
Issue Date:
DOI: https://doi.org/10.1134/S0965544117060111