Article information

Views: 1818


Melnikova E.I., Voronezh State University of Engineering Technologies, Revolution Avenue 19, Voronezh, 394036 Russian Federation

Stanislavskaya E.G., Voronezh State University of Engineering Technologies, Revolution Avenue 19, Voronezh, 394036 Russian Federation,

Korotkov E.G., Voronezh State Agricultural University named after Emperor Peter the Great, Michurina Str. 1, Voronezh, 394087 Russian Federation

Year 2015 Issue 2 DOI 10.12737/13125
Annotation A crucial task of the dairy industry is the modification of the composition and properties of cheese whey to level its organoleptic characteristics for use of qualitatively new food productsin technology, including the one of functional use. The work purpose is the optimization of technological parameters of the microparticulation process of ultrafiltration cheese whey concentrate for its use in the production of low-calorie synbiotic drinks. The research objects are cheese whey, food composition based on it (whey protein microparticulate) and synbiotic drink. When performing work, the standard and commonly used in research practice physical and physical and chemical, chemical and biochemical, microbiological, physiological and technological methods of research wereused. For mathematical support of experimental results different methods of statistics and optimization, including the method for artificial neural networks were used. The technology of producing milk fat simulator provides pre-cleaning of whey from casein particles and fat, fractionation and concentration of whey proteins using ultrafiltration, as well as thermomechanical processing of the obtained concentrate. The whey protein microparticulate is close to skimmed milk by physical and chemical properties and chemical composition, and its organoleptic properties simulate drinking cream. The new food composition is characterized by a pronounced prebiotic activity. During the development of synbiotic drink formulation the great importance was given to the selection of probiotic cultures able to synthesis of exopolysaccharides. The research results suggested the formulation and component solution of the synbiotic drink, which involves the replacement of 27% skimmed milk by the new food composition, with the exception of cream, stabilizer and skimmed milk powder. The main advantages of the new technology solution are the implementation of a closed cycle of production, the expansion of low-calorie products of high biological value and the reduction of economic costs.
Keywords Cheese whey, ultrafiltration, microparticulation, food composition, synbiotic drink
Artice information Received April 30, 2015
Accepted May 24, 2015
Available online November 20, 2015
Imprint article Melnikova E.I., Stanislavskaya E.B. and Korotkov E.G. Preparation and use of whey protein microparticulate in synbiotic drink technology. Foods and Raw Materials, 2015, vol. 3, no. 2, pp. 96–104. doi: 10.12737/13125.
Download the full article
  1. Khramtsov A.G. and Nesterenko P.G. Waste-free processing of raw milk. Moscow: Kolos Publ., 2008. 200 p. (In Russian).
  2. Khramtsov A.G., Evdokimov I.A. and Nesterenko P.G. Innovation priorities for the use of whey on the logistics principles of waste- free technology. Dairy Industry, 2008, no. 11, pp. 28–31. (In Russian).
  3. Khramtsov A.G. and Nesterenko P.G. Technology of whey products. Moscow: DeLi Print Publ., 2004.587 p. (In Russian).
  4. Khramtsov A.G. Whey phenomenon. St. Petersburg: Profession, 2011. 900 p. (In Russian).
  5. Mel'nikova E.I., Stanislavskaya E.B. and Golubeva L.V. Curd whey: experience of processing and new technology solutions. Voronezh: VSTA Publ., 2009. 236 p. (In Russian).
  6. Kochetkova A.A. and Doronin A.F. Functional foods: an introduction to technology. Moscow: DeLi Print Publ., 2009. 286 p. (In Russian).
  7. Mel'nikova E.I., Stanislavskaya E.B. and Podgornyy N.A. Milk fat simulator for synbiotic products. Dairy Industry, 2010, no. 7, pp. 55–56. (In Russian).
  8. Mel'nikova E.I. and Stanislavskaya E.B. Whey protein microparticulates as butterfat imitators in food production. Fundamental Research, 2009, no. 7, pp. 23. (In Russian).
  9. Mel'nikova I.E., Popova E.E. and Stanislavskaya E.B. Low-calorie ice-cream with whey protein microparticulate. Food Industry, 2012, no. 10, pp. 60–61. (In Russian).
  10. Mel'nikova E.I., Stanislavskaya E.B., Podgornyy N.A. and Chunosova E.V. A synbiotic product based on whey protein microparticulates.Cheesemaking and Buttermaking, 2010, no. 6, pp. 26–28. (In Russian).
  11. Sampson H.A., Cooke S. The antigenicity and allergenicity of microparticulated proteins: Simplesse. Clinical & Experimental Allergy, 1992, vol. 22, no. 10, pp. 963–969.
  12. Roller S. and Jones S.A. Handbook of fat replacers. Boca Raton: CRC Press, 1996. 336 р.
  13. Merkulova N.G., Merkulov M.Yu., Merkulov I.Yu. Production control in the dairy industry. A practical guide. Moscow: Profession Publ., 2010. 656 p. (In Russian).

Copyright © 2015, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and statesitslicense. This article is published with open access at