Whey permeate powder: microbiological points during different stages of production

Abstract

Changes in the qualitative and quantitative composition of the microflora of demineralized whey permeate at various stages of the technological process after ultrafiltration, nanofiltration, electrodialysis and spray drying have been investigated. The experiments were conducted in accordance with arbitration and generally accepted methods in research practice. The chemical composition and microbiological parameters of the initial whey, its concentrate and permeate have been established. The technological process of obtaining permeate made it possible to reduce the number of microorganisms by more than 90 %. Bacterial contamination decreases mainly at the stages of whey pasteurization (92 %) and ultrafiltration fractionation (80 %). This technology makes it possible to obtain a standard product with quality and safety indicators corresponding to the Codex Alimentarius CXS 331–2017.