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Technological features of neutralizers in curd whey fermentation

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Neutralizing agents based on chalk suspensions used in curd whey fermentation were screened for their physicochemical parameters and sedimentation stability. The samples of MHO1 chemically sedimented chalk and MTD-2 technical grade fine natural chalk, both by MelStorm Company, Belgorod region, were selected at the objects of the study. They were suspended in various media (potable water, curd whey, and curd whey after lactic acid fermentation). AT-I Lactobacillus acidophilus lactic-acid bacteria and Letnyaya whey Losevo Dairy were used for fermentation. For suspension preparation, all of three media were heated to 70°C, mixed with chalk while stirring vigorously, and cooled to 25°C or 40°C. Density, dynamic viscosity, active acidity (ph), and sedimentation stability were determined by methods accepted in research practice. Then the analysis was carried out to study the technological peculiarities of chalk suspensions used for neutralizing lactic acid resulted from curd whey fermentation. The technological significant difference between chemically dispersed and technical grade fine natural chalk in mass fraction of substances insoluble in hydrochloric acid and particle size of the residue after sieving was found out. Chalk suspensions were then used to neutralize the lactic acid formed during whey fermentation, to the finding that two technological parameters differ between the two chalks. First, after whey fermentation the mass fraction of chalk-derived substances insoluble in hydrochloric acid varied significantly. Second, testing chalk particles by a standard sieve set revealed a difference in particle size. Suspensions of chemically precipitated chalk in all tested media (potable water, curd whey, and curd whey after lactic acid fermentation) proved to have an alkaline reaction (ph 7.7 to 9.9). Suspensions of technical grade chalk in water demonstrated alkalinity from 8.4 to 8.5 ph, while suspensions of this chalk type in whey had acidic ph (6.0 to 6.3). Dynamic viscosity in water suspensions of both chalk types proved to depend more on dispersed phase concentration than in whey suspensions. Finally, chalk suspensions in curd whey and fermented whey had the highest sedimentation stability. It can be concludedthat technical grade chalk suspensions are more effective neutralizers in curd whey fermentation compared to suspensions of precipitated chalk.

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