ELECTROKINETIC METHOD OF REDUCING THE ACIDITY OF BUTTERMILK OBTAINED FROM THE PRODUCTION OF SOUR CREAM BUTTER
Abstract
Research has been conducted to establish the technological features of adjusting the acidity of buttermilk obtained from the production of sourcream butter using electrokinetic methods of processing milk raw materials using an anaphoretic membrane under the influence of electric current. It was found that for the stable deoxidation process to proceed, a voltage of 9.0 V and a current of 1.5–1.7 A supplied to the unit are required. These technological processing parameters made it possible to obtain buttermilk that is suitable for all parameters as buttermilk from sweet cream butter production and is suitable for further processing into various dairy products.
About the Authors
E. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
A. Kadyhrob
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
G. Pinchuk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
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Review
For citations:
Bespalova E., Kadyhrob A., Pinchuk G. ELECTROKINETIC METHOD OF REDUCING THE ACIDITY OF BUTTERMILK OBTAINED FROM THE PRODUCTION OF SOUR CREAM BUTTER. Topical Issues of Processing of Meat and Milk Raw Materials. 2023;(18):135-140. (In Russ.)
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