Influence of the drying regime on the quality indicators of dry mare’s milk
Abstract The data on the influence of the temperature regime of the spray drying process on the quality parameters of dry mare’s milk are given. The results of experimental studies on the selection of the optimal drying mode for maximum preservation of the quality indicators of the final product are presented. It was revealed that the optimum temperature during the drying process of mare’s milk is the temperature at the entrance to the dryer t = 180°C, at the exit t = 70-80°C. The study of qualitative indicators with this drying mode showed that the particle size (more than 68%) was 117-140 microns, the solubility index was 0.18 ml of insoluble sediment in 50 ml of reconstituted mare’s milk, the moisture in dry mare’s milk was 3.8% (at t = 180°C), which met all the requirements of the standard. In addition, it was found that the correct heat treatment of mare’s milk before drying also affects the quality indicators of the dry product. The most optimal temperature for milk pasteurization is a temperature of no more than 60°C.