Issue |
E3S Web Conf.
Volume 574, 2024
1st International Scientific Conference “Green Taxonomy for Sustainable Development: From Green Technologies to Green Economy” (CONGREENTAX-2024)
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Article Number | 05005 | |
Number of page(s) | 9 | |
Section | Environmental Sustainability and Green Technology | |
DOI | https://doi.org/10.1051/e3sconf/202457405005 | |
Published online | 02 October 2024 |
Technologies for Reducing Biowaste in the Dairy Industry
1 Samarkand Institute of Economics and Service, Samarkand, Uzbekistan
2 Kazan Federal University, Kazan, Russian Federation
3 National Research University ‘Tashkent Institute of Irrigation and Agricultural Mechanization Engineers’, 100000 Tashkent, Uzbekistan
* Corresponding author: fayziyev_dj@mail.ru
The work is devoted to the development of a technology for reducing the release of whey into the environment, which is produced in large volumes during traditional cheese and cottage cheese manufacturing processes. The proposed technology is based on the process of thermoacid coagulation of milk proteins, ensuring low-waste production and environmental protection by minimizing whey protein emissions and maximizing their extraction in combination with casein in the resulting protein masses. Research shows that increasing the heating temperature to 95°C decreases the mass fraction of proteins and solids in the released whey by 30.95% and 11.72%, respectively, compared to heating at 80°C. The mass fraction of whey proteins in the whey also decreases with increasing duration of heat exposure to 5 and 20 minutes by 0.36% and 2.6%, respectively. Furthermore, it was found that when the coagulation temperature of proteins in heat-treated milk (95°C, held for 5 minutes) is reduced from 95°C to 65°C, the degree of utilization of the solids in the protein masses remains at the same level. This indicates a significant reduction in the release of whey proteins into the environment. The improvement in consistency observed is important for expanding the range of protein products.
Key words: Waste-free technology / Whey / Degree of dry matter utilization
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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