FIELD: dairy industry. SUBSTANCE: product is made by neutralizing milk whey with an aqueous solution of ammonia to pH 7-6.8, condensing it to a mass fraction of dry matter varying from 35 to 38% neutralizing the condensed whey with a 20-% aqueous solution of calcium carbonate, crystallizing calcium lactate in the produced neutralized mixture by three-stage cooling to a temperature of 10 C, separating the crystals by centrifuging and drying the resulting centrifugate. EFFECT: improved technology. 5 cl
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Authors
Dates
1995-07-20—Published
1992-09-07—Filed