TY - JOUR AU - A. G. Kruchinin, AU - E. E. Illarionova, AU - A. V. Bigaeva, AU - S. N. Turovskaya, PY - 2021/02/01 Y2 - 2024/03/28 TI - BAROMEMBRANE TECHNOLOGIES AS A PROSPECTIVE ALTERNATIVE TO VACUUM EVAPORATION IN THE DRY MILK PRODUCTION JF - Известия НАН РК. Серия химии и технологии JA - SCT VL - IS - 1 SE - Статьи DO - UR - https://journals.nauka-nanrk.kz/chemistry-technology/article/view/377 SP - 133-138 AB - <p>In the dairy industry, in recent years, baromembrane technologies (microfiltration, ultrafiltration,<br>nanofiltration, reverse osmosis) have become increasingly widespread, which make it possible to obtain milk raw<br>materials that are safe from a microbiological point of view and to standardize the protein mass fraction,<br>concentration and fractionation of milk constituents. These filtration methods are definitely an alternative to<br>traditional manufacturing processes. They are integrated into many production steps for a wide range of whole milk<br>products, cottage cheese, cheese, etc.<br>Among dry dairy products, milk powder occupies a leading position in terms of use for processing in powdered<br>or reconstituted form in almost all sectors of the food industry due to its high nutritional value, transportability, long<br>shelf life, etc. In this regard, from quality and safety, and also the technological properties of milk powder certainly<br>depend on the final product quality. Improving the organoleptic, physicochemical, sanitary and hygienic indicators of<br>milk powder and directionally forming its basic technological properties (thermal stability, cheese suitability,<br>solubility), it is possible to design its food and functional technological profile, using baromembrane installations in<br>the process of obtaining milk powder.<br>Based on the study of specialized scientific and technical literature, the article presents an analysis and<br>systematization of information on the influence of baromembrane methods, integrated into the technological chain of<br>obtaining milk powder, on its quality and functional and technological properties</p> ER -