ОБЕСПЕЧЕНИЕ ИНТЕНСИФИКАЦИИ ТЕХНОЛОГИИ ВОССТАНОВЛЕНИЯ СУХОГО МОЛОКА НА ОСНОВЕ МЕТОДОВ МАТЕМАТИЧЕСКОГО МОДЕЛИРОВАНИЯ

Abstract

Modern development of milk production is accompanied by many problems. Factors which limit the expansion of the range and volume of production of dairy products often include low quality of raw milk supplied for processing, its non-conformance with regulatory requirements, and extremely low level of protein. The use of dry milk in the production of dry milk products and variations in properties and quality suggests the need for innovation at the stage of its recombination. The main processes that determine the quality of its recombination are dissolution of lactose and minerals followed by transfer of fat and protein in the emulsion-colloidal state. As the result the dispersion medium is developed wherein the dispersion of protein and fat should conform to their dispersion in natural milk. To improve recombination efficiency of milk powder properties of the water used are also important, in particular values of hydrogen ion concentration and water hardness, as well as the water temperature are strictly regulated. The introduction of ultrasonic treatment showed positive effect on physical and chemical properties of water: under the influence of ultrasound the activity of the water acidity and total hardness is reduced, the water temperature by an average of 10...15 ° C is increased. Averaged results of the evaluation of solubility index indicate that sonication promotes intensification process of recombination (solubility index is reduced by an average of 37.5...75 %). Moreover, recovered samples of dairy products obtained by innovative technologies show an increase in protein mass fraction (3.3...4.8 %) and mass fraction of lactose (0.9...6.5 % depending on conditions of sonication). Mathematical modeling methods have allowed to establish the desired optimum of using technological regimes of recombination with ultrasound exposure – power of 120 W and exposure time – 1...3 minutes (depending on the type of product produced). These settings allow ensuring high consumer advantages of reconstituted products of milk processing.