Calculation of fractionation parameters
The main pricing elements of milk are milk fat and protein. The creation of a mechanism for the simultaneous accounting of components in incoming raw materials is an urgent task for milk processing industries. The article describes the mathematical apparatus for calculating the parameters of fractionation as one of the most important technological stages in the production of dairy products. A new term has been introduced to simulate complex processes - solids non fat and protein. Based on the developed algorithms, programs have been created to determine the protein content in milk separation products, to calculate parameters in the production of whey protein concentrate and the protein-fat phase in the production of cottage cheese. They allow you to quickly and accurately analyze the results of trial workings and develop consumption standards for a specific production.