Serum dry demineralized Novogrudok

Dry whey (subcheese) 
Serum (subcheese) represents the dry powder received from the milk cheese processed in the course of production. It is received in four main stages: cleaning, pasteurization, condensation and drying. All components, except moisture, remain in the same ratio. Serum contains the useful proteins and lactose kept from milk. Its application for various branches of production is caused by the high biological value, advantage for health and rather low cost. Generally dry whey serves as a substitute of powdered milk.

The company offers dry whey for your production.
The serumal protein is the most digestible and on the structure it is closest to protein of women's milk. The immunostimulating effect of serum is connected with composition (irreplaceable) amino acids of a serumal protein, it contains in comparison with casein 4 times more cysteine and in 19 times more of tryptophane that provides regeneration of proteins of a liver, formation of hemoglobin and proteins of plasma of blood. It was proved that the serumal protein increases glutathione level – one of the major antioxidants in an organism. The serumal protein contains the minimum quantity of lactose which is food for lactic bacteria (Lakto and bifidobacteria) and in the course of preparation of drink it is utilized to monosaccharides. The main component of solids of serum is dairy sugar (lactose). Hydrolysis (decomposition) of lactose in intestines proceeds slowly in this connection processes of fermentation are limited and activity of useful intestinal microflora is normalized. Putrefactive processes, gas generation and absorption of toxic putrefactive products are as a result slowed down. Whey contains a small amount of fat of 0, 05 — 0, 4% , however quality its high. The value of milk fat of serum is defined by availability of the phospholipids which are serving as transmitters of oxygen and well influencing fibrillation, oxidation of fatty acids, strengthening of activity of enzymes. Fat of whey has high comprehensibility due to existence of small fatty balls.

Use of serum in bread baking

Dry whey is widely used in the baking industry.
Before use in production serum is dissolved with water with a temperature of 35 - 45 °C in the ratio 1: (10 – 12).
At production of bread on dense ferment serum is recommended to be brought at a test batch. Amount of the brought dry serum – to 1 - 2% of the lump of the flour going for preparation of bread and bakery products. Serum enriches bread and bakery products with irreplaceable amino acids, especially tryptophane and a lysine, and also calcium and phosphorus. At the same time a bread exit increases a little, its quality improves, nutrition value increases.
Dry whey can be applied at development of ring - shaped products (a steering - wheel simple, rich, drying simple, etc. ) to improvement of their quality. Dry whey is added at a test batch in number of 0, 5 - 1, 0% of the mass of flour. Ring - shaped products turn out the best quality - fragile, with a good color, luster and swelling capacity. Physical properties improve. It well settles accounts by delitelno - zakatochny cars. The number of waste when cutting such test is reduced.

The consumption of dry whey at development of grain products from wheat flour is given in table 1

The consumption of dry whey at development of rye and rye and wheaten grades of bread is given in table 2

Use of serum in production of confectionery, desserts 
Dry whey is used by production of wafer sheets, cookies, gingerbreads, and also in production of kissels, jelly, puddings, pastes, mousses.
At development of confectionery dry whey is applied for the purpose of replacement of sugar and other types of raw materials in the operating compoundings and when developing new types of products.

Candies 

By production of pralinovy candies on the basis of confectionery fat replacement of a part of icing sugar with dry whey which is entered at a stage of preparation of mix in number of 10% of mass of icing sugar on solid is provided.
At development of sweet tiles dry whey is mixed in together with the dry components provided by a compounding (cocoa powder, sugar, etc. ), in number of 10% of mass of sugar. At the same time its expense decreases by 10% in terms of solid.
At development of peanut and sunflower halvah dry whey is entered before a halvah vymeshivaniye in number of 9, 4% into peanut and 10, 4% - in sunflower weight (in solids). At the same time the consumption of caramel weight on 43 kg, sunflower or peanut – on 15, 1 kg/t is cut.

Wafer sheets, cookies and gingerbreads 

Dry whey is used at a test batch for wafer sheets, sugar cookies and gingerbreads, dissolving it in water with a temperature of 35 - 45 °C in the ratio 1: 10. Respectively in compoundings of the produced products the amount of sugar decreases by 1 - 2% .
At preparation of sugar grades of cookies a part of granulated sugar can be replaced with dry whey. In this case the amount of solids of sugar on a compounding decreases by the corresponding amount of the solids brought with serum. The consumption of dry whey on 1 t of sugar cookies makes 15 kg, at the same time 14, 3 kg of sugar are saved. Dry whey use at development of sugar cookies with the content of sugar in a compounding not less than 100 kg.
By production of scalded gingerbreads dry whey is used at preparation of the test.

Candy stuffings 
By production of fatty glazes dry whey is mixed in with the dry components provided by a compounding (cocoa powder, sugar, etc. ), in number of 5% of mass of sugar in a compounding, at the same time the amount of sugar decreases by 5% counting on solid.
Making the chocolate and nut stuffings containing powdered milk dry whey use instead of powdered milk in number of no more than 90 kg on 1 t of a stuffing. Serum is entered together with other components at a stage of preparation of mix for stuffings.
At preparation of fatty dairy stuffings for wafers and wafer cakes completely replace with dry whey powdered milk. The production technology of stuffings, wafers and wafer cakes at the same time does not change

Desserts

Kissel 
Develop from the dry whey divorced in water with a temperature of 35 - 45 °C in the ratio 1: 10 with addition of starch and flavoring substances.
One of kissel compoundings (kg on 1000 kg of a product): dry dairy serum - 89, 04 divorced in water with a temperature of 30 - 35 °C in the ratio 1: 10; kg sugar - sand - 103; kg starch - 36, 05.

Jelly, puddings, mousses 

Develop from the dry whey divorced in water with a temperature of 35 - 45 °C in the ratio 1: 10 with addition of studneobrazovatel and flavoring substances.

The compounding of jelly, puddings, mousses, kg on 1 t of a product is given in the table

Thanks to the unique properties to influence favorably health of the person and the course of technological processes, dry whey finds the broad application not only in the baking and confectionery industry. The meat - processing and dairy industry, production of food concentrates and baby food – here not the full list of the directions of development of the food industry in which such remarkable product as dry whey can be used.