Studying of properties and storability of dry whey obtained with the use of electric spark treatment

Perspectives of dry milk whey are determined by its composition, qualities, and storability, that is why an important stage of scientific research is determination of functional and technological properties and stability of product quality while stored. The article is dedicated to research of physical and chemical, physical and mechanical, and functional and technological properties of dry milk whey obtained with the use of electric spark treatment. Results of the research are presented in comparison with dry whey indicators obtained with the use of various treatment methods. It was found out that carrying out volumetric electric spark dispersion of electroconductive metal granules in milk whey helps to enrich the product with magnesium and manganese. It is highlighted that physical and chemical properties of new product meet the requirements of regulatory documentation. Physical and mechanical properties of dry milk whey enriched with magnesium and manganese showed high dispersibility of the product and low aptitude for consolidation. The studied product differed from other test samples in terms of higher foaming ability and better dissolubility. Scientific prognostication of quality stability and study of behavior of dry milk whey while being stored were performed taking into account difference in storing temperatures (T) and glass transition (Tg). Highest index of Tg (Tg = +18,5 °С) and subsequently the smallest difference in temperatures [T - Tg] were discovered in dry whey enriched with magnesium and manganese which proves its stability while being stored. This assumption is proved by results of product consolidation index measurement, as well as by the absence of signs of non-fermentative darkening while being stored. It is mentioned that under standard storing terms (from 0 to 20 °С) all samples of dry whey except for the product obtained with the use of electric spark treatment are predominantly in rubbery state which can negatively influence stability of the product while being stored.