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Abstract
Milk processing not only provides people with traditional dairy foods, but also results in the formation of by-products. They are not fully utilised, and their effluents worsen the environment. The modern technical and technological level of milk processing allows the full use of by-products, which are a source of whey proteins, lactose, and other potentially useful ingredients. As milk production has been decreasing in recent years, an urgent problem is to increase the level of milk processing in order to obtain products with high added value. The article presents the results of analytical studies of the situation about whey processing in Ukraine, and describes modern conceptual approaches to processing various types of whey, which is formed as a by-product in the manufacture of cheeses, sour milk cheese, casein. It is shown that new products and ingredients obtained from whey have a wide range of functional and technological properties and prove useful in the manufacture of other foods. The development trends of the new technologies for a wide range of whey-based products and ingredients are analysed, and new research data on their importance for human health are presented. The article is a review that proves how practical it is to introduce modern membrane technologies of whey processing at domestic milk processing enterprises. These technologies will allow using raw milk resources rationally, reducing damage to the environment, and increasing production profitability. The article presents the results of scientific and applied research of using membrane methods and enzymatic hydrolysis of lactose in the technologies of dry demineralised whey and condensed low-lactose whey. The use of existing industrial equipment allows, due to changes in the protein- mineral composition of whey, obtaining products with a wide range of functional and technological properties and increased nutritional values.
Keywords:
milk whey, membrane technologies, electrodialysis, whey proteins, lactose, food value
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How to Cite
Sychevskyi, M., Romanchuk, I., & Minorova, A. (2019). MILK WHEY PROCESSING: PROSPECTS IN UKRAINE. Food Science and Technology, 13(4). https://doi.org/10.15673/fst.v13i4.1557
Issue
Section
Хімія харчових продуктів і матеріалів. Нові види сировини
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2. Deineko LV, editors. Rynok produktsii kharchovoi promyslovosti. Rozvytok promyslovosti dlia zabezpechennia i onovlennia ukrainskoi ekonomiky: naukovo-analitychna dopovid. Kyiv: NAN Ukrainy, DU «Instytut ekon. i prohnozuv. NANU»; 2018.
3. Sychevskyi MP. Kharchova promyslovist yak osnova prodovolchoi bezpeky ta rozvytku derzhavy: monohrafiia. Kyiv: Ahrar. Nauka; 2019.
4. Vintoniak V. Ukrainska molochna industriia. Molochnyi biznes-2018: materialy KhI Vseukrainskoi konferentsii z mizhnarodnoiu uchastiu «molochnyi biznes. [Internet]. 2018 15 lys; Kyiv. URL: https://infagro.com.ua/ua/molochniy-biznes-2018/
5. Zolotareva MS, et al. Tendentsyy pererabotky molochnoi syvorotky. Pererabotka moloka. 2015;8:23-4.
6. Khramtsov AH. Lohystyka formyrovanyia novoho tekhnolohycheskoho uklada molochnoi otrasly pyshchevoi yndustryy APK v uslovyiakh ohranychennykh resursov tradytsyonnoho syria. Yndustryia pytanyia. Food Industry. 2018;3(4):8-24. https://doi.org/10.29141/2500-1922- 2018-3-4-1
7. Nutrient-Rich Dairy Foods and You. IDF Fastsheet. [Internet]. 2012. Des. URL: www. fil-idf.org.
8. EWPA European Whey Products Association . URL:http://ewpa.euromilk.org/about- ewpa/facts-figures.html.
9. Final Report Summary – WHETLAC (Transformation of the residual whey permeate from the cheese manufacture: lactic acid production). Project ID: 222400. Funded under: FP7-SME. Country: Spain. [Internet]. URL : http://www.WHETLAC.cartif.com.es.
10. Marketynhovoe yssledovanye ukraynskoho rynka molochnoi syvorotky. Alliance Capital Management. Moskva: Eksmo; 2016.
11. Asotsiatsiia vyrobnykiv moloka [Internet]. URL: http://avm- ua.org/uk
12. Derzhavna sluzhba statystyky. Ofitsiinyi veb-sait Derzhavnoi sluzhby statystyky Ukrainy. URL: http://www.ukrstat.gov.ua/
13. Ukraynskaia syvorotka polzuetsia myrovym sprosom. URL http://agroportal.ua/
14. Pidsumky roku molochnoi haluzi vid analityka Asotsiatsii vyrobnykiv moloka Yany Muzychenko. URL : https://agro- online.com.ua/uk/public/blog/ 3195/details/.
15. Havrylov HB, Kravchenko HP. Puty ratsyonalnoho yspolzovanyia molochnoi syvorotky. Syrodelye y maslodelye. 2013;2:10-13.
16. Zolotareva MS, et al. O pererabotke molochnoi syvorotky y vnedrenyy nayluchshykh dostupnykh tekhnolohyi. Pererabotka moloka. 2016;7:17- 9.
17. Evdokymov YA. et al. Membrannye tekhnolohyy v molochnom proyzvodstve. Molochnaia promyshlennost. 2013; 9:25-26.
18. Synelnykov BM, Khramtsov AH, et al. Laktoza y ee proyzvodnye. SPb: Professyia; 2007.
19. Myronchuk VH, Kucheruk DD. Kompleksnaia pererabotka molochnoi syvorotky s yspolzovanyem membrannykh tekhnolohyi. Pyshchevye tekhnolohy. 2007; 2:28-9.
20. Myronchuk VH, Zmiievskyi YuH. Membranni protsesy v tekhnolohii kompleksnoi pererobky molochnoi syrovatky. Kyiv: NUKhT; 2013.
21. Zolotareva MS, et al. Membrannoe oborudovanye dlia pererabotky razlychnykh vydov molochnykh resursov. Molochnaia promyshlennost. 2016; 9:60-61.
22. Hinkova A, Zidova P, Pour V, Bubnik Z. Potential of membrane separation processes in cheese whey fractionation and separation. Procedia Engineering. 2012;42:1554–1565. https://doi.org/10.1016/j.proeng.2012.07.536
23. Varyvoda AA. Molochnaia syvorotka membrannoi obrabotky v tekhnolohyy plavlenkh syrov. Mezhdunarodnyi nauchno- yssledovatelskyi zhurnal. 2014;2-1(21):80-84.
24. Evdokymov YA, et al. Analyz pererabotky molochnoi sivorotky y sozdanye perspektyvnykh resursosberehaiushchykh tekhnolohyi. Nauka, ynnovatsyy, tekhnolohy. 2013;1:37-44.
25. Zolotareva MS, et al .Elektrodyalyz – naybolee effektyvnyi protsess demyneralyzatsyy molochnoi syvorotky. Molochnaia promyshlennost. 2014;3:37.
26. Produkty, poluchaemye s pomoshchiu metodov membrannoi fyltratsyy. [avtor teksta OOO «HEA Protsessnyi ynzhynyrynh]. Molochnaia promyshlennost. 2010;1:38–39.
27. Volodyn DN, et al. Osobennosty pererabotky tvorozhnoi syvorotky. Pererabotka moloka. 2017;3:6-8
28. Hondar OP, Romanchuk YO, Mynorova AV. Pererabotka kysloi ssvorotky s prymenenyem kompleksa membrannikh metodov. Pyshchevaia promishlennost: nauka y tekhnolohyy. Nauchno-tekhnycheskyi zhurnal, Respublyka Belorus. 2015;4(30):85-88.
29. Hondar OP, Romanchuk IO. Zmina mineralnoho skladu sukhoi molochnoi syrovatky za riznykh metodiv obroblennia. zb. Nauk. pr. Vinnytskyi nats. ahrar. univer. Vinnytsia, 2015;1(89):94-99.
30. Królczyk JB, Dawidziuk T, Janiszewska-Turak E, Sołowiej B. Use of whey and whey preparations in the food industry – a Review. Pol. J. Food Nutr. Sci. 2016;66(3):157-165. https://doi.org/10.1515/pjfns-2015-0052
31. Smithers GW. Whey and whey proteins – from “gutter-to-gold”. Int.Dairy Journal. 2008;18(7):695-704. http://dx.doi.org/10.1016/j.idairyj.2008.03.008
32. Smithers GW. Whey-ing up the option – yesterday, today and tomorrow. Int.Dairy Journal. 2015;48:2-14. http://dx.doi.org/10.1016/j.idairyj.2015.01.011
33. Keaton J. Whey protein and lactose products in processed meats. [Internet]. URL: http://www.usdec.org/files/ pdfs/6meat.pdf
34. Kamsulina NV, Ildirova SK, Bolshakova VA. Vykorystannia riznykh vydiv molochnykh preparativ u tekhnolohiiakh kovbasnykh vyrobiv. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli. 2011;2:280 -288.
35. De Wit J.N. Lecturers handbook on whey and whey products. European Whey Products Association. Brussels, Belgium. [Internet]. 2001. URL: http://ewpa.euromilk.org/publications.html
36. Marshal K. Therapeutic applications of whey protein. Alternative Medicine Review. 2004; 9(2):136-56.
37. Somov VS, et al. Funktsyonalnye ynhredyenty na osnove molochnoi syvorotky v proyzvodstve marzhynalnykh molochnykh produktov. Molochnaia promyshlennost. 2014;8:54-55.
38. Svyrydenko YuYa, Volkova TA. Vtorychnoe molochnoe syr`e kak effektyvnyy resurs dlia proyzvodstva produktov maslodelyia y syrodelyia. Syrodelye y maslodelye. 2013;3:34-38.
39. Kochubei-Lytvynenko OV, Bylyk EA. Khranymosposobnost sukhoi molochnoi syvorotky, poluchennoi s yspolzovanyem elektroyskrovoi obrabotky, y ee prymenenye v khlebopechenyy. Trudy BHTU. Respublyka Belorus. 2016;4:200-205.
40. Prosekov AIu, Yvanova SA, Smetanyn VS. Molochno-belkovыe kontsentratы s penoobraznoi strukturoi. Molochnaia promyshlennost. 2011;5:64-65.
41. Evdokymov YA, et al. Tvoroh y tvorozhnye yzdelyia s molochnoi syvorotkoi y ee komponentamy. Molochnaia promyshlennost. 2011;11:62-63.
42. Khramtsov AH. Mykropartykuliatsyia syvorotochnykh belkov. Pererabotka moloka. 2007;5:25-26.
43. Guyomarch F. Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review. 2006;86:1-20. https://doi.org/10.1051/lait:2005046
44. Romanchuk IO, Minorova AV, Krushelnytska NL. Physico-chemical composition and technological properties of milk dimerialized synthesis, received by membrane methods. Agricultural science and practice. 2018;5(3):33-39.
45. McGregor R, Poppitt SD. Milk protein for improved metabolic health: a review of the evidence. Nutrition & Metabolism. 2013;10(1):46. https://doi.org/10.1186/1743-7075-10-46
46. Korhonen H, Pihlanto A. Bioactive peptides: production and functionality. Int. Dairy. J. 2006;16(9):945 -960. https://doi.org/10.1016/j.idairyj.2005.10.012
47. Boye J, Wijesinha-Bettoni R, Burlingame B. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. Br J Nutr. 2012;108:183-211. https://doi.org/10.1017/S0007114512002309
48. Dietary protein quality evaluation in human nutrition. Edited by: FAO United Nations Expert Consultation; Auckland. New Zealand. 2011.
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