Интегративный подход к классификации молочной сыворотки

Abstract

In 2014-2020, the Russian cheese and cottage-cheese market turned to import substitution, which boosted the volume of whey production. However, whey processing for food purposes remains as low as 20–30%. Despite the constant state control and penalties, most dairy plants prefer to dump whey in the sewage system, where it mixes with wastewater, which is environmentally and economically irrational. The factors that prevent the dairy industry from transiting to complete cycles of whey deep processing include the lack of unified terminology and standardization of secondary dairy raw materials. Mechanisms of dairy protein coagulation are different, which leads to numerous standardization issues. Other technological factors also contribute to the differences in criteria approaches. This article introduces a new whey classification system based on an integrative approach that takes into account the main technological aspects of whey production. It relies on scientifically substantiated mechanisms of protein coagulation, i.e., rennet, acid, acid-cheese, thermoacid, and thermo-calcium, as well as on the principle of microfiltration of dairy raw materials in obtaining micellar casein. As a secondary factor, the research involved curd, casein, and coprecipitate whey. The resulting integrative approach to whey classification will make it possible to perform whey processing depending on whey properties, as well as to create new models of complete deep processing cycle.