Development of sheepskin processing technology using whey

In this study, the possibility of using whey as a preservative and aldazan as an antiseptic was studied in order to reduce the consumption of sodium chloride, enhance the effect of canning, and reduce the duration of sheepskin processing during canning. When selecting preservatives in order to study the possibility of using whey in the process of preserving sheepskin coat raw materials, physicochemical (fat, solids, density, titratable acidity, active acidity, temperature), organoleptic, and microbiological properties of whey were studied. When selecting antiseptics in order to determine the effectiveness of the action, their antiseptic properties were studied by determining the total microbial contamination of the skin tissue. The quality of sheepskin conservation was assessed by the physical and chemical parameters of the leather tissue - welding temperature, moisture, pH. Selected preservatives, their dosage and methods of application to sheepskins, and selected antiseptics, the concentrations of their solutions and doses of application, were studied. A new curing composition for preserving sheepskins was developed. The optimal variant of the ratio of the components of the preservative mixture was identified, and the optimal option for preserving sheepskins using a new curing mixture was chosen. Also, the influence of the duration of conservation on the quality of sheepskins during short-term conservation was studied. The optimal time for preserving skins was chosen, and the terms of short-term preservation of skins were determined. The developed method for preserving sheepskins ensures the rational use of secondary milk resources and improving the quality of skins while reducing the labour intensity of processing, as well as increasing the environmental friendliness of the canning technology.