RESEARCH OF THE FEATURES OF ULTRAFILTRATION PROCESSING OF COLOSTUM
Abstract
The article presents the results of studies of the features of the process of separation and ultrafiltration processing of colostrum. Recommended separation temperature conditions have been established to maximize the preservation of the main components in the fatty and fat-free parts. Changes in physicochemical parameters and main components during ultrafiltration treatment were determined.
Keywords
cow,
goat,
sheep colostrum,
separation,
ultrafiltration,
immunoglobulins,
dry matter,
fat,
protein,
casein
About the Authors
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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2. Остроумова Т. Л. Концентрирование компонентов молока ультрафильтрацией // Молочная промышленность. 2007. – № 3. – С. 64- 65.
3. Лозовская, Д. С. Механическая обработка молозива / Д. С. Лозовская, О. В. Дымар // Молочная промышленность: научнотехнич. и производств. журнал. – 2022. – № 9. – С. 62-64.
Review
For citations:
Dmitruk E., Efimova E., Bespalova E., Virina S. RESEARCH OF THE FEATURES OF ULTRAFILTRATION PROCESSING OF COLOSTUM. Topical Issues of Processing of Meat and Milk Raw Materials. 2023;(18):158-164. (In Russ.)
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