The processing of milk into milk-protein concentrates – cheese, cottage cheese, casein, is inevitably associated with the production of a by-product of sweet or sour whey. The global production of whey is estimated at about 180 to 190 tons/year. Of this amount, only 50% is recycled. In the Russian Federation, only 30-40% of the total amount of whey is processed, which is irrational, since it can be used as a valuable nutrient.
The purpose of this study was to evaluate the protein potential of whey, which remains after the production of cottage cheese at dairy enterprises.
To study the protein content, Tommoloko brand whey was taken, then heated to a temperature of 85-95 ℃, having previously measured the pH of the medium, after which 1 ml of 70% NaOH solution was gradually introduced with a dispenser, bringing the pH of the medium to an interval of 6.5 – 7. The precipitate obtained after the experiment was filtered under pressure for a more complete collecting material. The resulting precipitate was dried on the AK5-4.0 brand freeze-drying. The resulting dry precipitate is a white, crumbly mass with a slightly milky odor.
After weighing the dry protein, it was revealed that manufacturers lose more than 19 g of protein per 1 liter of whey, which indicates a significantly low cost of this product today.
Thus, the numerous functional and nutritional properties of whey proteins and products based on them make it possible to ensure the use of whey derivatives in wide branches of the food and agricultural industry.