FIELD: milk industry. SUBSTANCE: method involves carrying out isoelectric coagulation of whey by increasing pH up to 9-11 with following reduction of pH to 2-4, with whey being foamed at zones of electolyzer adjacent to electrodes. Electrolyzer has additional electrodes and/or respective chambers positioned asymmetrically one with respect to the other to increase whey protein separation rate. EFFECT: increased efficiency, simplified method and equipment and enhanced reliability in operation. 7 cl, 4 dwg
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Authors
Dates
1996-08-27—Published
1992-07-01—Filed