Determining the effect of heat treatment on the indicators of demineralized whey liquid concentrates

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.347224

Keywords:

whey, heat treatment, water activity, surface tension, effective viscosity, thixotropy of the system, quality indicators, amino acid composition

Abstract

This study investigates the technology of liquid demineralized whey concentrates. The task addressed is to determine rational modes for the thermal treatment of liquid demineralized whey concentrates in order to improve their functional and technological properties.

Liquid whey concentrates were pasteurized under the following modes: 1 (temperature – 70 ± 2°C, duration – 3–5 min), 2 (temperature – 80 ± 2°C, duration – 3–5 min), 3 (temperature – 90 ± 2°C, duration – 3–5 min).

With an increase in the dry matter content from 10 to 40% in the concentrates, the density increased, the water activity and surface tension decreased, and the active acidity stabilized. The choice of mode 2 of heat treatment for a concentrate with a mass fraction of dry matter of 40% turned out to be the most rational since it provided a balance between high pasteurization efficiency and preservation of the qualitative characteristics of the studied sample.

With increasing concentration of dry matter, a significant increase in effective viscosity was observed. For 40% concentrate, mode 2 provides the maximum level of thixotropy – up to 75%, which indicates significant elasticity and technological stability of the product.

Analyzing the amino acid composition of 40% concentrate under different pasteurization modes, a clear trend of decreasing the content of all amino acids with increasing heat treatment temperature was observed.

The results could be used as recommendations for adjusting technological parameters to obtain stable whey concentrates. The pasteurized concentrates obtained are semi-finished products that could be used in the food industry

Author Biographies

Artur Mykhalevych, National University of Food Technologies

Doctor of Philosophy (PhD), Junior Researcher

Problem Scientific and Research Laboratory

Galyna Polishchuk, National University of Food Technologies

Doctor of Technical Sciences, Professor

Department of Technology Мilk and Dairy Products

Uliana Bandura, National University of Food Technologies

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

Roman Svyatnenko, National University of Food Technologies

PhD, Senior Researcher

Problem Scientific and Research Laboratory

Oksana Bass, National University of Food Technologies

PhD, Associate Professor

Department of Technology Мilk and Dairy Products

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Determining the effect of heat treatment on the indicators of demineralized whey liquid concentrates

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Published

2025-12-16

How to Cite

Mykhalevych, A., Polishchuk, G., Bandura, U., Svyatnenko, R., & Bass, O. (2025). Determining the effect of heat treatment on the indicators of demineralized whey liquid concentrates. Eastern-European Journal of Enterprise Technologies, 6(11 (138), 73–80. https://doi.org/10.15587/1729-4061.2025.347224

Issue

Vol. 6 No. 11 (138) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2025 Artur Mykhalevych, Galyna Polishchuk, Uliana Bandura, Roman Svyatnenko, Oksana Bass

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